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    Bhang Recipies For Holi

    While drinking liquor (or how much of it) might still be a topic of discussion with your parents, bhang is a gift that you can ask for every year on Holi. Mostly consumed as a milk-based concoction, Bhang is actually a versatile ingredient. We scoured through the internet to find you some interesting stuff that you can try at home and with your family!

    How to make the bhang paste:

    • ½ cup cannabis leaves
    • 2 tsp sugar
    • ¼ cup water
    • 1 tsp oil

    • Crush the leaves and sugar in a mortar and pestle.
    • Put the crushed leaves, water and oil in a pan and boil it. Reduce the flame and let it steep for around 15 minutes.
    • Let the mixture cool at room temperature.
    • Blend it properly to make the paste.
    • Strain the paste using a muslin cloth to remove woody fibres, if any.

    Now, on to bigger things.

    Bhang Thandai

    • Bhang
    • ¼ cup almonds
    • ¼ cup pumpkin seeds
    • ¼ cup watermelon seeds
    • ¼ cup cantaloupe seeds
    • 1 tsp black peppercorns
    • ½ cup water
    • 2 tsp sugar
    • 8 cups milk

    • Soak the almonds in water overnight and in the morning, peel off the skin.
    • Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds, black peppercorn and water until it becomes a thick paste. Add sugar and milk and store in a refrigerator for around one hour.
    • Mix the bhang paste with thandai for more than a minute before serving with lots of ice cubes and dry fruits.

    Too basic? Here’s something fun.

    Bhang Chutney (Something to go with your chips and pakoras)

    • ¼ cup cannabis seeds
    • 2 serrano pepper
    • 3 tsp fresh lime juice
    • 2 tsp fresh peppermint leaves
    • 3 tsp water
    • ½ tsp salt

    • Roast the seeds on medium heat for three minutes or till they turn brown. Turn off the heat and let the seeds cool at room temperature.
    • Grind the seeds into a fine powder.
    • Grind the seeds again with pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
    • Serve fresh as an accompaniment to your snacks.

    We saved the best for the last.

    Bhang Masala Chai (For mummy and papa)

    • ¼ cup dried cannabis leaves
    • 2 cups water
    • 4 cups milk
    • ¼ cup sugar
    • 1 inch cinnamon stick
    • 6 cloves
    • 6 green cardamom pods (cracked)
    • 6 black peppercorns
    • 1 tsp fresh minced ginger
    • 1 tsp oil
    • Half-n-half cream

    • Process the dried leaves and make a coarse powder.
    • Put the powder, water, milk, sugar, cinnamon stick, cloves, green cardamom pods, black peppercorns, ginger and oil in a pan and let it boil.
    • Reduce the flame and let it boil for around 15 minutes.
    • Let it cool and strain the mixture in a jar and tighten the lid.

    We also found this:

    • Make sure to eat plenty of food before and after consuming bhang.
    • Never consume it on an empty stomach.
    • Mixing bhang with alcohol can be fatal.

    With the right ingredients and precautions, bhang can make any kind of Holi (even if you are home, and dry, and clean) fun. Happy Holi!

    For some fun Holi events, click here:


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    Written by Radhapriya