Mahashivratri Special: Bhang recipes that you can try to make at home
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Mahashivratri Special: Bhang recipes that you can try to make at home

In an electric blender, combine the chutney ingredients and grind the dry roasted bhang seeds

Mahashivratri Special: Bhang recipes that you can try to make at home

Mahashivratri brings a slew of devotees, general goodwill and cheer, food, and, of course, bhang. Bhang, traditionally associated with Lord Shiva, is a fun booster made from the leaves and blossoms of the cannabis plant.

Fill your plate with pleasures and end it on a high note to pack some punch into your cuisine.

Bhang Ke Pakode


  • Besan 250 gms
  • Potatoes 200 gms
  • Cauliflower 200 gms
  • Onion 150 gms
  • Spinach 100 gms
  • Brinjal 200 gms
  • Bhang seed powder 10 gm
  • Bicarb-Soda 2gm
  • Ajwain 5 g
  • Pomegranate seed powder 5gm
  • Salt as per taste
  • Deep-frying liquid

Making :

  • Wash the vegetables and cut them into large bits.
  • Besan, soda-bicarb, and salt should be combined.
  • Add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder to this combination
  • Add the required water to produce a batter the consistency of a drop.
  • In a kadai, heat the oil.
  • Now, Dip the vegetable pieces in the batter one at a time, making sure they are well covered in batter.
  • Then, on medium heat, deep-fried them till golden crisp.
  • Bhaang pakora is done and ready to serve.

Bhang Thandai


  • 1.5 liter Water
  • 1.5 cups sugar
  • A cup of milk
  • 1 tablespoon - Almonds
  • 1 tablespoon dried karaoke beej
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon Cardamom powder
  • 1 teaspoon - of whole peppercorns
  • 15 bhaang leaves
  • 1/4 cup rose petals


  • Pour 1/2 liter of water and sugar into a pan. Let it soak for 2 hours.
  • In a separate dish, soak the remaining dry ingredients in 2 cups of water for at least 2 hours. After 2 hours, finely crush the soaked components.
  • Add the remaining water to the paste and strain it through a strong muslin sieve into a vessel until the residue is dry.
  • Add milk and sugar syrup to the strained mixture.
  • Pour the milk over the cardamom powder.
  • Chill it in the fridge for 2 to 3 hours before serving.
  • Serve chilled with chopped almonds.

Bhang Ki Chutney


  • 50g Bhaang seeds
  • 2 green chilies
  • 3 tbsp lemon juice
  • 2 tbsp chopped mint
  • 3 tbsp Water
  • 1 teaspoon salt


  • Roast the bhang seeds before grinding them in a mixie.
  • In a blender, combine the green chilies, lemon juice, mint leaves, water, and salt to make a paste. The chutney is ready.

Bhang Lassi


  • 1 cup of water
  • 1 pound bhang
  • 2 cups whole milk, warmed
  • 1 tbsp chopped almond


  • 1/2 teaspoon grenadine
  • 1 tablespoon coconut milk
  • 1/2 cup sugar
  • 1/8 teaspoon ginger powder
  • Garam masala pinch


  • In a small kettle or pot, bring water to a boil. Sprinkle it with bhang.
  • Let the mixture steep for up to 10 minutes. Pour the water into a saucepan.
  • With a pestle or mortar, grind the bhang. Add roughly 2 tablespoons of the milk and blend until it becomes a paste.
  • Pour part of the milk into the saucepan along with the water. Set aside the mixture.
  • Combine the bhang with the almonds and crush everything together. Add slightly more milk to the mixture. Repeat for a few minutes, straining the milk into the pan each time.
  • With a strainer, strain this mixture even further. You will get rid of the extra plant material this way.
  • Pour in the grenadine, coconut milk, and any residual milk. Add the sugar, ginger, and garam masala. Let it boil while constantly stirring. Let it cool slightly.
  • Put the mixture in the refrigerator to cool for a couple of hours.
  • In a tumbler glass, serve your bhang lassi.