43 lines
1.9 KiB
Plaintext
43 lines
1.9 KiB
Plaintext
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I am posting this for David Heisterberg, djh@osc.edu, whose news
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is "perpetually broken." Don't blame me if it gives you a tummy-ache
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or gets you in trouble in any other manner:
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--------
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With the weekend coming up, you might find use for this recipe for bhang
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from _Flavors_of_India_ by Shanta Nimbark Sacharoff.
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2 cups water
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1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
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4 cups warm milk
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2 tablespoons blanched and chopped almonds
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1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
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1/4 teaspoon powdered ginger
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1/2 to 1 teaspoon rosewater
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1 cup sugar
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Bring the water to a rapid boil and pour into a clean teapot. Remove
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any seeds or twigs from the marijuana, add it to the teapot and cover.
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Let this brew for about 7 minutes. Now strain the water and marijuana
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through a piece of muslin cloth, collect the water and save. Take the
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leaves and flowers and squeeze between your hands to extract any liquid
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that remains. Add this to the water. Place the leaves and flowers in
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a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the
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milk and leaves together. Gather up the marijuana and squeeze out as
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much milk as you can. Repeat this process until you have used about
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1/2 cup of milk (about 4 to 5 times). Collect all the milk that has
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been extracted and place in a bowl. By this time the marijuana will
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have turned into a pulpy mass. Add the chopped almonds and some more
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warm milk. Grind this in the mortar until a fine paste is formed.
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Squeeze this paste and collect the extract as before. Repeat a few
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more times until all that is left are some fibers and nut meal.
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Discard the residue. Combine all the liquids that have been collected,
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including the water the marijuana was brewed in. Add to this the
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garam masala, dried ginger and rosewater. Add the sugar and remaining
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milk. Chill, serve, and enjoy.
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It seems a bit labor intensive, but then it is meant as an offering to
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Shiva.
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