Get high with these Bhang recipes

Holi is imperfect without the traditional bhang. This Holi, treat your guests with some new bhang recipes along with the traditional bhang thandai. Enjoy and thank us later.

1. 1. Bhang infused Rabri

   Ingredients:

   Fresh cream: 300 ml

   Sugar: 50 gm

   Milk: 200 ml

   Gelatin: 3 sheets

   Bhang: 35 gm

   Rabri: 100 gm

   Almonds: A handful

   Pistachio: A handful

   Method:

   1. Soak the bhang in half cup of water during the night. Crush the soaked leaves in morning and make an even paste.
   2. Keep the gelatin in iced water for 15 minutes.
   3. Side by side, heat up fresh cream, sugar and milk on low flame.
   4. Add the gelatin to this milk cream paste, blend properly then mix the bhang paste.
   5. Whip it well till it gets free of lumps. Let it remain intact for a couple of minutes before pouring the mix into glass bowls.
   6. Refrigerate for around 2 to 3 hours.
   7. Layer the tops of each bowl with fresh cream and sprinkle roughly chopped pistachio and almonds over it.

   Serve cool.

   2. Bhang Peda

   Ingredients:

   Khoya: 2 cups

   Ghee: 1 cup

   Sugar: 1 cup

   Bhang leaves: 4 tablespoon

   Chopped pistachio and almonds for garnishing

   Method:

   1. Heat ghee in a pan and add the washed bhang leaves  to it.
   2. Fry for around 5 – 10 minutes till the bhang leaves change colour from light green to dark green.
   3. Knead khoya with sugar. Add the fried bhang leaves to the sugar and khoya mixture.
   4. Make round balls with your hands and sprinkle some chopped pistachio from the top.
   5. Refrigerate it for about 4 – 5 hours or till the time it sets hard.

   Serve with a refreshing mocktail.

   3. Bhang Paneer Tikka

   Ingredients

   Malai paneer: 500 gms

   Bhang leaves and buds: 100 gms

   Ghee: 30gms

   Khus khus: 30 gms

   Sugar: 10 gms

   Salt: to taste

   Curd: 60 gms

   Ginger garlic paste: 1 tsp

   Method:

   1. Wash the leaves and spread out on paper napkin to dry. After some time crush the leaves.
   2. Fry the leaves in ghee as it eliminates the chemicals within the bhang. Also mix in the khus khus and sugar slowly till you get a semi-solid paste.
   3. Cut the paneer evenly. Stuff in the bhang mix between two slices of paneerand then marinate in a mixture of ginger garlic paste, curd and salt. Cook in the tandoor and serve hot.