6 Indian Dishes you can Cook with Bhang

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Cook with Bhang, made from the cannabis plant’s buds and leaves, has long been revered in India as a spiritual and religious substance. According to one story, Lord Shiv provided the Bhang from his own body when nectar was being churned from the ocean to purify the mixture.

Bhang is usually linked to Lord Shiva, who is thought to have discovered and consumed it voraciously, which is one of the main reasons for its popularity among the masses. To prepare the Bhang base, which is used to make the Thandai, Bhang Lassi, Halwa, Laddus, and Pakoras, the Cannabis Leaves and Buds are ground into a paste and combined with ghee, spices, and milk. Mahashivratri and Holi are when people ingest the preparations for Bhang the most.

Whenever someone thinks about Cook with Bhang, they immediately think of a cold beverage. Of course, that is the original way to take Bhang, but this made us wonder whether there were other dishes in which it might be consumed. As a result, we searched the internet and found a few recipes. These six Bhang Dishes are worth trying, so check them out Cook with Bhang! Punch your meals by starting them with delicious dishes and ending them on a ‘high’ note.

Recipes of Indian Dishes you can Cook with Bhang

Bhang Thandai

Bhang Thandai now requires no introduction to any of you. There isn’t much that can compete with a bhang-laced exotic-flavoured beverage. This dish uses poppy seeds, watermelon seeds, rose petals, and entire spices.

How to make Bhang Thandai

Ingredients:

• 1/2 litre – Water
• 1/2 cups – Sugar
• 1 cup – Milk
• 1 tbsp – Almonds
• 1 tbsp – Watermelon/Cantaloupe seeds (dried and skinned)
• 1/2 tbsp – Poppy seeds
• 1/2 tbsp – Aniseed
• 1/2 tsp – Cardamom powder
• 1 tsp – Peppercorns (whole)
• 15 Cannabis
• 1/4 cup – Dried or fresh rose petals

Steps to Follow:

• Take a pan and fill it with sugar and half a litre of water. Give it two hours to soak.
• Now, soak the remaining dry ingredients in 2 cups water for at least 2 hours in a separate dish.
• Grind these soaked materials into fine pulp after two hours.
• To extract the liquid into a vessel, combine the paste with the remaining water, strain it through a sturdy muslin strainer, and wait until the mixture is completely dry.
• Add milk and sugar syrup to the strained mixture at this point.
• Add cardamom powder to the milk.
• Before serving, let it chill in the refrigerator for two to three hours.
• With some chopped almonds, serve it chilled.

Bhang Masala Chai

Imagine your cutting with the shot of Bhang. Your masala chai could benefit greatly from a sprinkle of bhang leaves. High tea, anyone?

How to make Bhang Masala Chai

Ingredients:

• 5 gms – Bhang Seed Powder
• 3/4 Cup – Tea of your choice
• 2 Cups – Water
• 4 Cups – Milk
• 1/4 Cup – Sugar
• 1-Inch Cinnamon stick
• 6 Cloves
• 6 Green Cardamom Pods (crushed)
• 6 Black Peppercorns
• Teaspoon Fresh Minced Ginger
• 1 tsp – Oil
• 1/4 Cup – Cream

Steps to Follow:

• Bring the milk, sugar, cinnamon, cloves, cardamom, peppercorns, ginger, oil, and bhang seed powder to a boil in a pan.
• After that, turn the heat down and let it simmer for 15 to 20 minutes.
• Make sure the mixture is thoroughly combined.
• Observe cooling. The mixture should then be strained and covered.
• Fill a cup with three-fourths of a cup of filtered tea and one-fourth of a cup of cream.
• Use the microwave to reheat before serving.

Bhang Pakode

You can create delicious and crispy Bhang Pakoras at home. Isn’t this the ideal way to unwind in the evening following a long day?

How to make Bhang Pakode

Ingredients:

• 250 gm – Gram Flour
• 200 gm – Potatoes
• 200 gm – Cauliflower
• 150 gm – Onions
• 100 gm – Spinach
• 200 gm – Brinjal
• 10 gm – Bhang Seed Powder
• 2 gm – Baking Soda
• 5 gm – Carom Seeds (Ajwain)
• 5 gm – Pomegranate Seed Powder (Anardana)
• Salt to Taste
• Oil for deep-frying

Steps to Follow:

• The vegetables should be peeled and chopped. Set aside these chopped vegetables.
• Sieve the salt, baking soda, and gram flour in a big bowl and mix them.
• Add Bhang seed powder, ajwain, red chilli powder, and pomegranate seed powder to this mixture.
• Add water until the batter has to drop consistency.
• Take a deep-frying pan or Kadhai. Put this pan on the burner.
• Heat oil in a Kadhai.
• One by one, dip the vegetable pieces in the batter, ensuring they are thoroughly covered.
• Then deep fry them until golden crisp on medium heat.
• The Bhang Pakora is prepared and ready to be served hot.

Bhang ki Chutney

In case you were unsure of what would go best with the Bhang ke Pakodes, here’s the recipe for Bhang ki Chutney because what’s better than adding a Hemp twist to an already Hemp-licious treat.

How to make Bhang ki Chutney

Ingredients:

• 2 Dry Red Chilli
• 2 tsp Cumin
• 1 cup Bhang Seeds (Hemp Seeds)
• 1 Garlic Clove
• Few Sprigs of Coriander Leaves
• Few Sprigs of Mint Leaves
• 2 tbsp Lemon Juice
• Salt to Taste
• Water as required

Steps to Follow:

• The Chillies and Cumin Seeds are dry-roasted for two minutes in a pan.
• Add the bhang seeds, then dry roast them until they begin to pop and have a nutty flavour.
• Remove to a Grinder and combine all the additional ingredients.
• Grind until thick paste forms.
• Serve after cooling.

Bhang Gujiya

Another Dish in Cook with Bhang is Bhang Gujiya. Everyone is aware that Holi would be incomplete without some mouthwatering gujiyas. Why not try a variation where the filling is combined with bhang powder? The only difference between this type and the original preparations is the addition of some powdered bhang seed.

How to make Bhang Gujiya

Ingredients:

• 4 Cups – All Purpose Flour
• 1/4 Cup – Water
• 1/2 Cup – Ghee
• 1 Cup – Sugar
• 200 gm – Khoya
• 1/4 Cup – Semolina
• 1 tsp – Finely Chopped Almonds
• 1 tbsp – Green Cardamom
• 1 tbsp – Bhang Seed Powder

Steps to Follow:

• Mix ghee and flour in a bowl to make the dough. To get a soft dough, add water and thoroughly knead.
• After finishing, wrap it in a damp muslin towel and set it away for 60 minutes.
• In the meantime, saute the khoya and semolina until just beginning to turn golden, then set aside to cool.
• Add sugar, bhang powder, green cardamom, and almonds to the chilled khoya. Combine thoroughly.
• Create dough balls and then roll them into thick rounds.
• Place the filling and fold. With wet fingers, form the edges into the desired shape.
• Add enough ghee to a deep-frying pan to deep fry the gujiyas.
• Add the gujiyas and deep-fry them at a medium temperature once the oil reaches the smoking point.
• Serve the gujiyas hot after frying them till golden brown on all sides.

Bhang Lassi

Bhang Lassi now requires no introduction to any of you. There isn’t much that can compete with a bhang-laced exotic-flavoured beverage. This dish uses poppy seeds, watermelon seeds, rose petals, and entire spices.

How to make Bhang Lassi

Ingredients:

• 15 gm – Bhang
• 2 cups – Warm Whole Milk
• 1/2 cup – Sugar
• 1 tbsp – Coconut Milk
• 1 tbsp – Chopped Almonds
• 1/8 tsp – Ginger Powdered
• 1 Pinch Garam Masala
• 1/2 tsp – Grenadine or Pomegranate Juice
• 1 Cup – Water

Steps to Follow:

• Bring water to a boil in a pan and add Bhang.
• After simmering for around 10 minutes, drain the mixture.
• Blend the Bhang that has been drained with 2 tablespoons of milk.
• Repeat the procedure several times.
• Put the milk through a strainer into another basin and set it aside.
• More milk should be added to the Bhang.
• Blend it with the almonds that have been chopped.
• Repeat the procedure several times.
• Take the Bhang out.
• Pour hot water, milk, coconut milk, grenadine, and into a container.
• Ginger, sugar, and garam masala should be added.
• Till the mixture is smooth, keep stirring.
• The bhang lassi is prepared. Serve.

With a little bit of Bhang, you can accomplish so much. The list goes on forever. Therefore, let your inner chef experiment with various dishes. Enjoy Cook with Bhang.