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11-28-2002, 04:26 AM
| #1 | ||
| Grand Master Gardener   Join Date: Feb 2001 Location: Outside under the gorgeous sun near Latitude 24ºN
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Seems like a great new Holiday Tradition.... I'm going shopping!! -------------------------------------------------------------------------------- With the weekend coming up, you might find use for this recipe for bhang from Flavors of India by Shanta Nimbark Sacharoff. 2 cups water 1 ounce marijuana (fresh leaves and flowers of a female plant preferred) 4 cups warm milk 2 tablespoons blanched and chopped almonds 1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon] 1/4 teaspoon powdered ginger 1/2 to 1 teaspoon rosewater 1 cup sugar Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy. It seems a bit labor intensive, but then it is meant as an offering to Shiva. Here's the link to the recipe. | ||
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12-01-2002, 02:56 AM
| #3 | ||
| Banned  Join Date: Nov 2001 Location: Veg Plot - under the Mellons
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 | jonesin' jones, I know what you mean mate, how are you supposed to get roses in winter  3hounds, bloody good recipe  with only 6 cups of liquid and an Oz of gear, that's a surfire winner for 1/2 a dozen dinner guests Have to be carful no-one mentions it in casual conversation though "we had a lovley dinner at Sansters, six of us enjoyed a realy good Bhang" uh..what.. "no no, it was a Bhang Lassi night" Thats It. I'm calling the bloody RSPCA  Sanster  | ||
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12-01-2002, 11:44 AM
| #4 | ||
| Grand Master Gardener Join Date: Feb 2001 Location: Outside under the gorgeous sun near Latitude 24ºN
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| I found rosewater at an International Market- I think it is a Chinese product. I'll be making this next week with an ounce of Neville's Haze buds.... if I don't make it back it was REALLY good! | ||
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Bye Bye 3hounds 
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12-02-2002, 06:16 PM
| #6 | ||
| Seedling Join Date: Nov 2002 Location: I'd tell you but then I'd have to cliche' you.
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| hey Hydro et. al -- actually my predicament is not with the rosewater (wink-wink  AND boo-hoo  ). Rosewater's more readily available where I reside.And for that, check out your nearby natural foods shop -- I've concocted a recipe for rose-almond dates in past years. Sorry for the slight off-topic. still ... jonesin' | ||
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