Bhang Lassi

[pipeman]

Bhang Lassi

 

1 cup milk

2 teaspoons of ground leaf or 1 gram powdered bud

2-3 tablespoons of sugar

Pinch of cinnamon & nutmeg or other spices of choice

2 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.