Both Holi and Mahashivratri mean fun, sweets, fried savoury snacks and drinks. The only difference lies in the colours which are an innate part of Holi. While some households swig down thandai others binge on bhang … but what very few know is that Thandai and Bhang are not the same thing! 

With Mahashivratri and Holi around the corner it’s time to understand the difference between the two…

Thandai

Basically a cooling drink prepared from milk, pistachios, fennel, almonds, poppy seeds (khus-khus) and saffron this is a safe beverage. It’s packed with multiple health benefits including - cooling down your body after a day of playing with colours in the sun; keeping you safe from heat stroke; and upping your nutrition quotient as it is a blend of protein-rich milk and dry fruits.

Bhang

This potent alternative to Thandai is derived from Marijuana leaves or flowers and added to Thandai or even other sweets and savoury snacks during Holi and Shivratri both. These are perhaps the only two festivals when super conservative Indian families are also fine with being high on Bhang!

It basically comprises of cannabis leaves and flowers being ground into a paste in a mortar-and-pestle and rolled into a ball with milk and ghee and then added to drinks or food.

Bhang is offered to Lord Shiva and then consumed as prasad. In Hindu mythology, Shiva consumed Cannabis, which grows in the wild, to keep calm and for self-realisation. 

A word of caution – 

Bhang (traditionally served in the form of lassi, laddu and thandai) if consumed in large quantities can get you high leaving you with a massive hangover the next day besides making you oversleep and have hallucinations.

Bhang Thandai Recipe

 

Ingredients 

 

Milk – One Litre

Sugar – Half Cup 

Almonds – One Tablespoon 

Saffron – One-fourth Teaspoon 

Bhang Seed Powder – Half Tablespoon

Dry Rose Petals – One-fourth Cup

Water – Two Cups 

Aniseed – Half Tablespoon

Peppercorns - Eleven

Green Cardamom – Two Cloves

Melon Seeds – One Tablespoon 

 

Method 

1. Soak aniseeds, almonds, watermelon seeds, bhang and rose petals in two cups of water and grind to make a smooth paste. In order to make it creamier, keep some almonds aside and make a separate paste; and add this later as per your taste.
2. Boil the milk and keep it aside. Pour water into the paste and strain it using a piece of muslin. Then add sugar, peppercorns, powdered cardamom and saffron to the strained liquid and mix well. Thereafter add milk to the mixture.
3. Garnish it with some roasted and sliced almonds and pistachios. Serve chilled and enjoy the blissful taste of your homemade bhang thandai!

Tips

• Lend a creamy texture to this beverage by - adding a generous dollop of fresh cream; or by soaking the almonds overnight and grinding them into a smooth paste
• Strengthen the aroma by adding - some rose water and some dried crushed rose petals along with cardamom powder

So go ahead and this Holi and Mahashivratri replace your modern beverages with this traditional, healthy and natural soul-satiating and thirst quencher Bhang Thandai high on the nutrient quotient and hey… don’t forget to serve it with Indian savouries like Pakoras, Kachoris, Samosas et al.