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Bhang Thandai Recipe

A cold beverage made with Bhang, nuts seeds, sugar and milk

In the olden days, there would be no Holi (Festival of colors) without Bhang Thandai. In the middle of our village square, there was a Piyau (A water well serving the thirsty free of charge as a community service) run by a temple. On Holi, it would serve Thandai, and Bhang Thandai. In certain areas, they would even spike it with Afeem (Opium). Now, it is illegal in India to use Afeem. You can buy Bhang at Government authorized stores. On Holi, people of all ages and gender would consume Bhang Thandai, filling our little village with sounds of uncontrollable laughter.
I am giving a simple recipe without Afeem.

What is Bhang?

Ingredients

Prepare Bhang

1. Bhang leafs: ½ Cup

2. Sugar: 2 Tablespoon

3. Water: ¼ Cup

4. Ghee: 1 Tablespoon

Thandai

1. Whole Almonds: ¼ Cup
2. Pumpkin seeds hulled: ¼ Cup
3. Watermelon seeds Hulled: ¼ Cup
4. Cantaloupe seeds Hulled: ¼ Cup
5. Black Peppercorn: 1 teaspoon
6. Water: ½ Cup
7. Sugar: 2 Tablespoons
8. Milk: 2 Quarts

Serving

Ice cubes

Method

Prepare Bhang

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.

Thandai

1. Soak Almonds in water over night. Remove the skins.
2. Combine all items except milk and sugar. Blend at a high speed or in a food processor. You need it to become very smooth fine paste. Add sugar and milk. Store in the refrigerator.

3. Stir in Bhang. Process about 1 minute.

4. Serve on Ice

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