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Maha Shivaratri 2018: These Bhang recipes can be easily made at home

Maha Shivaratri will be celebrated on February 13 this year.

Maha Shivaratri 2018: These Bhang recipes can be easily made at home
Pic Courtesy: Thinkstock (representational image)

New Delhi: One of the most revered Hindu festivals, Maha Shivaratri is around the corner and it's time to get soaked in the festive fervour. Lord Shiva is rightly known as Bholenath, for he easily blesses his devotees and doesn't really need any elongated ritual to be followed.

With a pure heart and soul, close your eyes and fold your hands, for thy lord with always embrace you. The festival of Maha Shivaratri also calls for some mouth-watering delicacies.

Many believe in preparing bhang recipes on the festival. So, we list out some of the recipes which can be made easily at home:

Bhang Lassi


Cannabis (Bhang), 1/2 ounce
Warm whole milk, 2 cups
Sugar, 1/2 cup
Coconut milk, 1 tablespoon
Chopped almonds, 1 tablespoon
Powdered ginger, 1/8 teaspoon
Garam masala, a pinch
Grenadine, 1/2 teaspoon
Water, 1 cup


Bring water to a boil in a teapot.
Add cannabis to the water.
Brew for about 8 to 10 minutes. Strain the mixture.
Gradually grind the strained cannabis along with 2 tablespoons of milk. Repeat the process several times.
Strain the milk into another bowl. Keep it aside.
Add a little more milk to the cannabis. Grind it along with the chopped almonds. Repeat the process a few times.
Remove the cannabis. Pour the milk, coconut milk, grenadine and boiled water into a container.
Add the sugar, ginger and garam masala to it. Continue stirring the mixture until smooth.
The Bhang Lassi is ready to serve!



• 1 litre Milk

• 2-3 cup Water

• 1/2 cup Sugar

• 1/2 tbsp Aniseed

• 1 tbsp Almonds

• 10-12 Peppercorns

• A few Saffron Strands

• 1/2 tsp Cardamom powder

• 1 tbsp Dried watermelon seeds

• 1/2 tbsp Poppy seeds

• 1/4 Cup fresh rose petals


Boil the milk in a pan and allow it to cool. Meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and rose petals in 2 cups of water. Grind soaked ingredients to make a smooth paste. Pour remaining water into this paste and strain through muslin strainer.

Extract the liquid into a vessel. Add the sugar, peppercorns, powdered cardamom, saffron and mix well. Now blend the above-made mix with milk.

Chill for about an hour before serving.

Masala Chai

• Water: 2 Cups

• Sugar: To taste

• Milk: 4 Cups

• Cinnamon stick: 1

• Cloves: 6

• Green Cardamom: 6

• Black peppercorns: 6

• Ginger: 1 tsp.

• Ghee: 1 tsp.

• Powdered Bhang Leaves: ¼ cup

• Half n half cream


Add all the ingredients (except half and half cream) in boiling water. Then, let it cook on simmer for half an hour. Take it off the flame and let it cool.

Strain this tea mixture and put in a jar. Add 1/4th cup half and half to 3/4th cup of the strained tea mixture

When kept refrigerated, this mixture stays fresh for almost a week.