Cannabis cold recipe
A vegetarian Indian recipe with liter milk - full fat, saffron strands - few, sugar. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Bhang Thandai Recipe, first get all the ingredients ready
bhang paste(1 tablespoon) - 2
Blanch the almonds, peel the skin and keep aside
badam (almond) - blanched and skin removed(1/4 cup) - 3
Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste
tablespoons poppy seeds(2)fennel seeds (saunf)(1 tablespoon)badam (almond) - blanched and skin removed(1/4 cup)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds - powdered(3)bhang paste(1 tablespoon) - 4
In a saucepan, bring the milk and saffron to a brisk boil
liter milk - full fat(1)saffron strands - few(1) - 5
Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir
liter milk - full fat(1)sugar(3/4 cup)bhang paste(1 tablespoon) - 6
Stir well or use a electric hand blender to whisk the thandai well
- 7
Turn off the heat and allow the thandai to cool
- 8
Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours
bhang paste(1 tablespoon) - 9
You can also add ice to cool it faster
- 10
Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora
bhang paste(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Cannabis cold recipe
A vegetarian Indian recipe with liter milk - full fat, saffron strands - few, sugar. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
10 steps- 1
To begin making the Bhang Thandai Recipe, first get all the ingredients ready
bhang paste(1 tablespoon) - 2
Blanch the almonds, peel the skin and keep aside
badam (almond) - blanched and skin removed(1/4 cup) - 3
Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste
tablespoons poppy seeds(2)fennel seeds (saunf)(1 tablespoon)badam (almond) - blanched and skin removed(1/4 cup)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds - powdered(3)bhang paste(1 tablespoon) - 4
In a saucepan, bring the milk and saffron to a brisk boil
liter milk - full fat(1)saffron strands - few(1) - 5
Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir
liter milk - full fat(1)sugar(3/4 cup)bhang paste(1 tablespoon) - 6
Stir well or use a electric hand blender to whisk the thandai well
- 7
Turn off the heat and allow the thandai to cool
- 8
Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours
bhang paste(1 tablespoon) - 9
You can also add ice to cool it faster
- 10
Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora
bhang paste(1 tablespoon)
About this recipe
A vegetarian Indian recipe with liter milk - full fat, saffron strands - few, sugar. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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