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08 October 2015,16:38 by
J.Sujatha

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BHANG KI THANDAI

Serves :
4

Preparation Time :
2 hours 20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • To prepare the bhang, grind bhang leaves with sugar in a mortar with pestle.
  • Heat ghee in a pan, add the ground paste and water. Heat it until bubble begins to appear. Turn off the heat and allow it stand for 5-8 minutes for steeping.
  • Grind it in a blender into thick paste and strain it using a muslin cloth.
  • In a blender jar, add half the quantity of almonds, pistachio, watermelon seeds, whole black pepper, fennel seeds, cinnamon, cloves and sugar and blend it with water into smooth paste.
  • Add this paste to the milk and stir in the bhang. Add cardamom powder and mix it well. Refrigerate it for 2 hours.
  • Slice the remaining almonds.
  • While serving, place some ice cubes in each glass and then pour the bhang thandai. Garnish with sliced almond.
  • Place a rose petal in each glass and then serve it.
  • Caution: As it is a powerful intoxicating drink, be careful as everyone has different tolerance level.

INGREDIENTS

Bhang

  • 1 tablespoon bhang / cannabis leafs or buds (stem removed and cleaned)
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon ghee

Thandai

  • 1 litre warm milk
  • 100 grams whole almonds (blanched and peeled)
  • 50 grams watermelon seeds (hulled)
  • 50 grams pistachio
  • 75 grams sugar
  • 50 ml water
  • 1 teaspoon whole black pepper
  • ½ teaspoon fennel seeds
  • ½ teaspoon cardamom powder
  • 1 small piece of cinnamon
  • 3 cloves
  • 20 ice cubes
  • Rose petal for serving
  • Muslin cloth

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