Holi, or the festival of colours, is a popular Hindu festival in India. The festival is an opportunity to taste various traditional snacks and beverages, as well as to experiment with colours and dance to a variety of songs and music. Bhang, a popular Indian drink that is an edible type of marijuana, is one of the main things to do on Holi. Bhang is a herb that is a part of cannabis and is often confused with cannabis.
In terms of preparation, cannabis leaves are ground into a fine paste with a mortar and pestle, and then mixed with spices and cold milk. During the Holi festival, many people drink Bhang Thandai or Bhang Lassi. Even, when it comes to Bhang use, people these days are very creative. Cookies, chocolates, candies, and other food products are manufactured for consumption. So, aside from enjoying the Holi festival, we’ve compiled a list of five reasons why people use Bhang. Check it out!
Favorite of Lord Shiva
It’s a cocktail that’s said to be one of Lord Shiva’s favorites. As a sign of devotion, Indians give and eat this drink as a blessing from Lord Shiva.
Healing Properties
Many of us are familiar with Bhang as a popular drink consumed on the occasion of Holi in India and elsewhere, but it is much more than that; it is a drug with numerous healing properties.
Boost Concentration
Yogis, Sadhus, and Aghoris often use this substance to develop their meditation skills and attain transcendental states, which they believe can serve as a medium between them and Lord Shiva.
To Help With Digestion
According to Indian legends, Bhang was once used to facilitate digestion. It is also said that Bhang was once used to treat conditions such as appetite loss, sunstroke, fever, dysentery, lisping, and speech impediment.
Medicinal Properties
Bhang, also known as Cannabis or Marijuana, is still commonly considered a drug with high medicinal properties in some rural parts of India.
Whatever be the reason or occasion, milk is very essential to prepare the Bhang Thandai or Lassi as, without it, the entire preparation would lose its exoticness. During the month of March, temperatures in many parts of the country reach excessive levels. As a consequence, bhang is often applied to drinks like Thandai to lower one’s body temperature when playing in the March sun. The human immune system is thought to weaken during such seasonal transitions. Thandai is a healthy alternative to alcohol and has fewer calories than normal milkshakes. It aids in body cooling and improves gut health in general.
Let us now get to know as how to prepare the Thandai which is claimed to possess multiple health benefits. This is the recipe of e general Thandai which can be consumed whenever you wish, but in case of Holi, you can always mix paste of Bhang to it. While doing so assure that it is kept out of the reach of kids and minors.
Ingredients Required:
- Full Cream Milk: 1&1/2 litres
- Almonds blanched and peeled: 25
- Cashew nuts soaked: 20
- Pistachios blanched and peeled: 30
- Melon seeds (magaz) soaked: 3 tbsp
- Poppy seeds (khuskhus/posto) soaked: 3 tbsp
- Saffron (kesar): a few strands
- Sugar: 1&1/2 cups
- Green cardamoms: 8-10
- Rose petals: 20-25
- Cinnamon: 1-inch stick
- Black peppercorns: 8-10
Process:
Step 1: To make a fine paste, grind almonds, cashew nuts, pistachios, melon seeds, and poppy seeds with a little milk. In a saucepan, boil milk and mix it with saffron.
Step 2: When the milk starts to boil, add the sugar and continue to cook until it dissolves. Make a fine powder of green cardamoms, dried rose petals, cinnamon, and black peppercorns.
Step 3: Stir the paste obtained in Step 1 into the milk thoroughly. Cook for three to four minutes on low heat. Mix the milk thoroughly with the powdered masala you got in Step 2. Allow the milk to cool before serving.
So now you know how to make one for yourself, and in the comfort of your own house! Make yourself a glass of cool Thandai and toast Holi with a large swig of the traditional cocktail.
