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Bhang Thandai

Bhang is made from the leaf and flower of a cannabis plant. Bhaang thandai is a very popular drink in India specially during the festivals of Holi and Maha Shivratri and Kali Puja . Bhang Thandai is very popular in many parts of North India. It is made by mixing bhang with thandai.

The intoxicating thandai is a drink prepared by grinding the buds and leaves of cannabis plant into a paste. This paste is then mixed with milk, ghee, and spices to prepare the Thandai.

Almonds, dry watermelon , poppy seeds, aniseed, etc are soaked for 1 to 2 hours in water . All the soaked ingredients are ground to a fine paste. Water is mixed with the paste and the mixture is strained to extract the liquid into a vessel. Then milk and sugar is added to the extracted liquid. To add to the flavour, cardamom powder and gulkand or gulabjal (rose essence) is mixed in the milk. This refreshing drink is then chilled before serving.

The cultivation of cannabis is illegal in many parts of India. Still bhang is widely available and consumed. It is a tradition for many Hindus to drink bhang on special occasions like Holi ,the festival of colours.

Though Bhaang Thandai is the most popular form of bhaang there are others too. Baang Lassi is another popular drink made by mixing bhaang with lassi, a very popular refreshing drink in North India made from yoghurt. Baang Laddu is a round sweet mixed with bhanng to make it intoxicating. Bhaang ke pakode is another very popular form of bhaang prepared specially during festivals.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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