pipeman Posted January 20, 2004 Report Share Posted January 20, 2004 Bhang Lassi 1 cup milk2 teaspoons of ground leaf or 1 gram powdered bud2-3 tablespoons of sugarPinch of cinnamon & nutmeg or other spices of choice2 cups of yoghurt Mix all ingredients on low heat EXCEPT yoghurt. Slowly bring to boil then simmer for 30 minutes or more (the longer the better). Cool and strain to remove plant material. Mix in yoghurt and drink cold. Serves 2. Bhang Lassies are common in India as milk is a dietry staple. They also use bhang balls in some food dishes. The preparation of truly traditional bhang lassi is much more involved, and requires the repeated grinding of spices into paste with a mortar and pestle. The above version while simplified and not traditional is quick and easy and certainly does the job. Recipe and information from Trash to Stash by Ed Rosenthal. Link to comment Share on other sites More sharing options...
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