Holi, the festival of colours, is incomplete without the traditional drink—bhang thandai. Made from a paste derived from cannabis leaves and flowers, bhang is blended with milk, spices, and sweeteners to create this festive favourite.
Bhang consumption dates back to ancient times, with its roots in Hindu mythology. It is believed that Lord Shiva favoured bhang, and over time, it became a celebratory drink during Holi, known for its euphoric effects. Apart from its recreational use, bhang is also known for its medicinal properties. It is said to relieve stress, aid digestion, reduce inflammation, and even boost immunity. However, moderation is key, as excessive consumption can have adverse effects.
While many opt for alcohol during Holi, bhang poses unique health risks. As a cannabis-derived substance, it can relax the mind and induce euphoria. However, for individuals with heart conditions, bhang can be dangerous. It may interact with medications, inhibit liver enzymes, and increase drug toxicity—especially for those on blood thinners, raising risks of internal bleeding or clotting issues.
Enjoy bhang responsibly with this classic thandai recipe—add bhang at your own risk!
Ingredients:
- 1½ litres water
- 1½ cups sugar
- 1 cup milk
- 1 tbsp almonds
- 1 tbsp watermelon seeds
- ½ tbsp poppy seeds
- ½ tbsp aniseed
- ½ tsp cardamom powder
- 1 tsp peppercorns
- 15 cannabis leaves
- ¼ cup rose petals
Method:
- Soak sugar in ½ litre water for 2 hours.
- Soak all dry ingredients in 2 cups of water for 2 hours, then grind into a fine paste.
- Strain the mixture through a muslin cloth.
- Add milk and sugar syrup to the strained liquid.
- Stir in cardamom powder.
- Chill for 2–3 hours before serving.
- Garnish with chopped almonds and serve cold.
Drink responsibly and enjoy a Happy Holi!