Bhang is a popular Holi beverage. However, it is popularly consumed even during Mahashivratri as a prasad. Bhang holds a religious significance on Mahashivratri. It is believed that Thandai is Lord Shiva’s favourite beverage and thus is consumed as prasad on Mahashivratri. Many people do not consume Bhang because they feel that it causes intoxication and is not considered good. But Bhang (cannabis) is also a natural medicine and if consumed in limited quantities, it does not cause any harm to the body. Read on to learn the easy home recipe of Thandai.
Bhang is an edible form of Cannabis and a beverage is prepared from it during Mahashivratri. Bhang is made from the leaves of Hemp. It is considered the least intoxicating of the cannabis variety available. However, if consumed in excess may cause intoxication. In some places Bhang is also added in the Thandai.
As per the Thandai recipe shared by Sanjeev Kapoor on his YouTube channel, here is the step by step process you can follow to make Thandai at home:
Step 1: Soak almonds, watermelon seeds, aniseeds, bhang and rose petals in a cup of water.
Step 2: Take them out after a while and grind them to make a paste.
Step 3: For a creamier texture, keep some almonds aside and make a separate paste and later on add it as per your taste.
Step 4: Now take milk in a pan and boil it. Keep it aside.
Step 5: Pour water into the paste and strain using a muslin cloth. Now add sugar, peppercorns, powdered cardamom, and saffron to the liquid and mix it well.
Step 6: Add milk to this mixture.
Step 7: Garnish it with some sliced and roasted almonds and pistachios. Serve the Thandai chilled.
Image Courtsey: Pinterest
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Try this easy flavourful Bhang recipe at home
Soak almonds, watermelon seeds, aniseeds, bhang and rose petals and grind them to make a paste.
Boil milk and keep it aside.
Pour water into the paste and strain using a muslin cloth. Now add sugar, peppercorns, powdered cardamom, and saffron to the liquid and mix it well.
Add milk to this mixture and garnish it with sliced and roasted almonds and pistachios.
Serve the Thandai chilled.
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