Bhaang is a popular intoxicating drink prepared during the festival of Holi. Originally made with cannabis leaves but this recipe makes use of whole spices, poppy seeds, water melon seeds and rose petals.
Ingredients of Bhaang
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 Tbsp almonds
1 Tbsp cantaloupes/watermelon-seeds skinned
1/2 Tbsp poppy seeds
1/2 tbsp aniseed
1/2 tsp cardamom powder
1/2 tsp rose water-optional
1 tsp peppercorns whole
1/4 cup dried or fresh rose petals
How to Make Bhaang
1.Soak sugar in a liter of the water and keep aside.
2.Wash and clean all the other dry ingredients, except for the cardamom if you are using powder.
3.Soak in two cups of remaining water and leave aside.
4.Allow all the soaked items to stand for at least 2 hours.
5.Grind the soaked ingredients to a very fine paste, excluding the sugar in a grinder.
6.When the paste is very fine, mix the remaining water.
7.Place a strong muslin strainer over a large deep vessel.
8.Press through muslin with back of hands, extracting the liquid into vessel.
9.Add remaining water, a little at a time to extract more.
10.Pour back some of the extract and press and repress.
11.Repeat this process till the residue becomes dry and husk-like.
12.Add milk, sugar and rosewater to the extracted liquid.
13.If using cardamom powder mix it in with the milk.