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!