Stay updated with the latest - Click here to follow us on Instagram

Embrace Hindu culture with some bhang concoctions this Holi
Think of Holi celebrations,bhang seeps into our imagination unconsciously. For ages,the worshippers of Lord Shiva,as well as general revellers,have loved to partake in bhang consumption during Shivratri,and more popularly,Holi. Bhang is associated with Lord Shiva and has now become synonymous with Holi. Lord Shiva is said to have discovered the transcendental properties of the mixture. In imitation of Shiva,many sadhus use bhang to boost meditation and achieve transcendental states, says Vicky Ratnani,head chef of Aurus.
In true Indian spirit,though,bhang is a relatively elaborate preparation of cannabis leaves and buds. Once the leaves and buds are ground to a paste,milk,spices and optionally ghee and sugar are added. Traditionally,bhang is mixed and consumed in different preparations such as thandais and pakoras; we have listed easy recipes that use bhang.
Mawae bhang Ke LadDoo
(Courtesy Bhairav Singh,Hotel Renaissance)
Ingredients
Malai mawa grated 200 gm; Grain sugar 100 gm; Bhang 60 gm; Almond flakes 40 gm
Method
Take dry malai mawa rub it well. As it gets soft add sugar and mix well. Make round balls of the mawa and stuff bhang into it. Roll the ball in the almond flakes so that it gets coated with it.
Serve it fresh
Bhang Barfi
(Courtesy Athalye)
Ingredients
Khoya 500 gm; Almond paste 50 gm; Bhang 30-40gm; Sugar 100 gm; Ghee 80gm
Method
In a kadhai,heat the ghee. Add the
almond paste and the khoya and mix well. Add the bhang and continue frying on medium fire. When fat starts leaving the side of the kadhai,add the sugar and mix well. Cook for 10 minutes more until sugar is dissolved well and the mixture is thick. Pour on a well greased thali/tray and set for a few hours. Cut into diamonds/fancy shapes and serve.
Stay updated with the latest - Click here to follow us on Instagram