Marijuana infused recipes

Bhang Traditional Recipes from India

Bhang is an edible form of cannabis which has been used in India since before the Vedic period  It is an integral part of Indian Hindu culture.  In the ancient text Atharvaveda, Bhang is described as a beneficial herb that “releases anxiety”

Using mortar and pestle, the buds and leaves of cannabis are ground into a paste which can be added to foods. For a beverage it is mixed with milk and filtered.

Excepts from Herb.com original article/post by Shubhra Rathour

A few of the most popular dishes in India are:

Simply put, “Bhang Pakora” translates to cannabis fries.” Mix some ‘chickpea’ flour with water, turmeric, and assorted spices. After reaching a good and firm density, sprinkle in that lovely cannabis powder. Finally, after scooping up little irregular-shaped spheres from the batter just let it all simmer inside searing refined oil.

Bhang ki Gujiya’  In order to make these epic treats, knead some ghee and flour into a stiff dough. Then, sauté semolina and ‘khoya’ (a butter-like milk product) slightly before adding sugar, bhang powder, green cardamom, and almonds. Make balls from the dough and flatten them a bit so that you can put half a teaspoon of the filling on top. For the final step, fold them in half, using wet fingers to seal all the edges and then deep fry.

 

Bhang‘Thandai Bhang waali’  Locally known as the “drink of the kings,” the ‘Thandai’ was historically a favorite among the nobility of India. It requires almonds, saffron, rose petals, peppercorns, cardamom, melon seeds, and aniseed. They’re all mixed into thick warm milk for a decadent high.

Bhang Lassi This ice cold drink is made with yogurt, crushed ice cubes, chilled water, rose essence, and sugar. After beating inside a blender for a while, throw in about 2 to 2.5 tablespoons of cannabis powder.

 

 

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