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Bhang Lassi Recipe

Fresh Bhang is used. The Bhang, Khus syrup and Pistachios impart a nice green color to this cold Indian beverage.

Most of the Khus syrups are green in color. If you don't have Khus syrup, add: 2 Tablespoons of  sugar , 4 drops of green food color, and 6 drops of Khus essence.

All ingredients should be refrigerated for about two hour before blending to make Lassi thick.

What is Bhang?

Consumption and cultivation of Cannabis is illegal in United States. In India, government authorized stores sell Bhang products, up to 1960s it was openly available.

Ingredients

Bhang Extraction

1. Bhang leafs: ½ Cup

2. Sugar: 2 Tablespoon

3. Water: ¼ Cup

4. Ghee: 1 Tablespoon

Lassi

1. Blanched Pistachios: ¼ cup

2. Dahi Yogurt: 2½ Cups

3. Whipping cream: 2 Tablespoons

4. Khus syrup: 2 Tablespoons

Method

Bhang Extraction

1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf

2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes.

3. Let it cool to room temperature.

4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers. 

Lassi

1. Mix Dahi yogurt, cream, and Khus syrup. Put in the refrigerator for about 2 hours

2. Add Pistachios to the blender. Process about two minutes. You are grinding the pistachios.

3. Add Bhang to the blender. Process two minutes.

4. Add Dahi mixture to blender. Process two minutes.