What is the effect of Bhang Paste
Similar in many ways to other cannabis based edibles, worshippers at Holi suggest Bhang produces euphoria and thus lifts them closer to divinity. The energetic qualities of cannabis keeps them dancing and, depending on how it´s dosed, Bhang sometimes causes paranoia for uninitiated tourists. It is usually better known for relieving anxiety though, not inducing it.
Recipe for Bhang Paste
A traditional recipe for Bhang would look a little like this:
- 2 cups of water.
- 3 cups of whole fat milk (to give the THC and other cannabinoids something nice and fatty to bind to).
- Up to 15 grams of ground cannabis leaves. (If you’re new to any sort of edible, the best rule of thumb for dosing is ‘start low, build slow!’)
This forms the base of your Bhang Thandai or Bhang Sardai.
First add the plant material to the boiling water and steep it, like you do tea, for about 7-8 minutes. Doing this activates the cannabinoids on the leaves.
Drain the plant material out with a cheesecloth, squeezing all the water out and keep the water for later.
Grind some of the plant material in a pestle and mortar with a little warm milk. Squeeze out the milk and repeat, till you have about half a cup of milk. In this way the activated cannabinoids in the paste will bind with the fat in the milk.
Add, depending on your preference, almonds and/or pistachios (often found in Sardai) and herbs and spices such as mint leaves, cardamon or rose petals. Grind these together in the mortar with a little warm milk, to make a fine, smooth paste.
Mix the cannabis infused water and milk to the nutty/herby milk paste. You can add additional spices like ginger, garam masala, fennel and star anise too. Sweeten with sugar, honey and/or add rosewater.
Mix some more, it should be smooth and creamy. Decorate with any remaining pistachios or rose petals, serve cool and enjoy!
Like a cannabis leaf smoothie, Bhang can be a great way to use fresh trim if you have it left over from a home-grow. When you get good at it, dig into the many recipes for Thandai, Lassi and the like. Some use Saffron, or melon seeds, grenadine or coconut milk – there are endless varieties to experiment with.