Bhang Recipe


  • 1 cup Milk
  • 1 cups Sugar
  • 1 litres Water
  • tbsp Aniseed
  • 1 tbsp Almonds
  • tsp Rose Water
  • 1 tsp Peppercorns
  • 12-15 Cardamoms
  • Bhang - half a fistful
  • tbsp Khuskhus (Poppy seeds)
  • cup Rose petals, dried or fresh
  • 1 tbsp WaterMelon Seeds, peeled


  1. Mix sugar in half litre water and keep aside.
  2. Wash clean all other dry ingredients and soak in 2 cups of water. Allow to stand for at least 2 hours.
  3. Grind all soaked ingredients and washed bhang leaves to a very fine paste.
  4. Mix the remaining water to the paste.
  5. Place a strong muslin strainer over a large deep vessel and press through muslin with back of hands to extract the liquid into the vessel.
  6. Add milk, sugarwater and rosewater to the extracted liquid.
  7. Serve chilled.

Tip: Always use smaller sized ice cubes when making a cocktail. This creates a smoother taste by allowing a proper mix of water and alcohol, since they melt faster when the alcohol is poured over them.

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