During Maha Shivratri a friend from the west asked me if we can have a little Bhang as ritual… I was quite surprised because being a bambaiya, I was not aware of any such ritual. I tried sourcing some Bhang for her, asking facebook friends. Interestingly it was available closeby… specially during the period of Maha Shivratri and Holi. Bhang has been used in India since Vedic times, and is an integral part of Hindu culture. Sadhus and Sufis use Bhang to boost meditation and to achieve transcendental states. Bhang or cannabis is also used amongst Sufis as an aid to spritiual ecstasy.
Cultivation of cannabis is government regulated, and illegal without a government permit. Sale of bhang is also government regulated and illegal without a permit. Bhang is illegal in any country where cannabis is prohibited as it is an integral ingredient of the recipe.
So, what is the solution ? Someone shared some very interesting information. Only mix copper coin with thandai ….
Though , I have not tried it yet, you may… 🙂
Wishing you a very happy Holi….. with Thandai and lots of colorful wishes….
Ohhh…. Do you want to know how to make Thandai? Try this:
Here is what you need for making about 10 glasses of thandai…
ingredients…2 tsp fennel seeds (variyali / saunf)
1 tbsp khuskhus or poppy seeds
1/2 cup of cashew nuts
1/4 cup of almonds
about 15 whole peppercorns (you can mix black and white peppercorns both)
1 tbsp dried rose petals
a generous pinch of saffron threads
about 2-3 tbsp of chaar magaj tari , (melon seeds) is also added to this mix.
1/2 cup of sugar (or to taste)9-10 glasses of chilled full fat milk will be required to dilute the concentrate to make fresh chilled thandai.procedure: Soak all ingredients except milk throughly in a cup of water for minimum 2 hours.
Blend in your mixie or food processor to make a smooth paste. Add sugar while blending the mixture.
Empty in a jar, seal with lid and refrigerate this concentrate. If making fresh thandai for immediate use, dilute with chilled milk, blend again if you want it frothy and serve. Otherwise, take 2-3 tbsp of the concentrate, dilute with chilled milk to make a glass of thandai and serve.
To the same concentrate mix of thandai, add copper coin (by rubbing on the stone with this mix) Refrigerate or dilute immediately to make bhaang waali thandai. The regular thandai is also called kesaria thandai due to the use of saffron in it.
Bhang waali thandai has a very aromatic flavor of bhang, something relished by those who love it. But please dont forget that it may put you in awkward situation. I ve heard so much about it but not yet tried though…
Now you realise how easy it is to make thandai at home. It doesn’t take much time or effort as well. more easier part is to bring ready made Thandai from the market.
So wishing you All Happy holi t and please do let me know whether you try this recipe !!