5 mouthwatering cannabis delicacies from India

Food / Health
3

Brownies have nothing on these.

Shubhra Rathour
Jan 1, 2018
bhang

Historians have traced the use of cannabis in and around the Indian subcontinent all the way back to 2000 BC. To bring the enormity of that in perspective, let me put it this way: Our generation is closer to Jesus Christ than the first weed dabbing “gurus.” With that kind of history, Indians were bound to come up with some mouthwatering ways to consume ganja. Here are the best ones—and some tips on how to make them.

‘Bhang Pakora’

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Simply put, “Bhang Pakora” translates to “cannabis fries.” To make this delicacy, you have to mix some ‘chickpea’ flour with water, turmeric, and assorted spices. After reaching a good and firm density, sprinkle in that lovely cannabis powder. Finally, after scooping up little irregular-shaped spheres from the batter just let it all simmer inside searing refined oil.

Bhang ki Gujiya’

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This dish is the stoner’s version of a common Indian sweet named—you guessed it—”Gujiya.” (“Bhang” stands for cannabis.) In order to make these epic treats, knead some ghee and flour into a stiff dough. Then, sauté semolina and ‘khoya’ (a butter-like milk product) slightly before adding sugar, bhang powder, green cardamom, and almonds. Make balls from the dough and flatten them a bit so that you can put half a teaspoon of the filling on top. For the final step, fold them in half, using wet fingers to seal all the edges and then…….wait for it…… DEEP FRY the whole damn thing!

‘Bhang waale Malpua’

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This one is the pancake of India, plus the cannabis part of course. The non-medicated version is also popular in Bangladesh, Nepal, and other countries. In some regions, it’s made with crushed bananas.

‘Thandai Bhang waali’

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Locally known as the “drink of the kings,” the ‘Thandai’ was historically a favorite among the nobility of India. A recipe fitting of royal heritage, it requires almonds, saffron, rose petals, peppercorns, cardamom, melon seeds, and aniseed. They’re all mixed into thick warm milk for a decadent high.

‘Bhang Lassi’

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This ice cold drink is my favorite. It’s made with yogurt, crushed ice cubes, chilled water, rose essence, and sugar. After beating inside a blender for a while, throw in about 2 to 2.5 tablespoons of cannabis powder. And if you want to do it the right way, serve it up in big gold glasses. Cheers!

Shubhra Rathour
Jan 1, 2018