Holi 2024: Delightful bhang recipes to enjoy the festival of colours

Here are two methods for making Bhang – Coconut Bhang and Bhang Ki Chutney. Check out the recipes below.

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As Holi approaches, people are gearing up for the vibrant festival of colours with enthusiasm and fervour. Every year, Holi is celebrated across the country with great pomp and grandeur, marking the triumph of good over evil. Various traditions are observed during this joyous occasion, with different regions showcasing unique customs. Vrindavan, for instance, celebrates Phoolwali Holi, while Barsana and Nandgaon engage in the lively Lathmar Holi. These traditions are deeply rooted in the mythological tales of Lord Krishna and Goddess Radha, symbolising their eternal love and union.

This year, Holi falls on March 25, and the festivities will kick off with Chhoti Holi or Holika Dahan, observed a day before the main celebration. As part of the Holi celebrations, special snacks and drinks are prepared to add flavour and joy to the festivities. Gujia, namakpare, and rasmalai are some of the popular snacks enjoyed during Holi, while thandai and bhang take center stage as the go-to drinks for revellers.

For those looking to add a twist to their Holi celebrations, here are two unique recipes featuring bhang:

Coconut Bhang

- 4 cups Coconut water
- 1 cup Tender coconut
- 1/2 teaspoon Bhang paste
- 2-4 sprigs Fresh mint leaves
- 4 teaspoons Sugar
- 1 teaspoon Lemon juice
- Rock salt (to taste)

Blend coconut water, tender coconut, bhang paste, mint leaves, sugar, lemon juice, and rock salt in a blender until smooth. Serve chilled with crushed ice for a refreshing treat.

Bhang ki Chutney

- Dry red chilli – 2 no s
- Cumin – 2 tsp
- Bhang Seeds (hemp seeds) – 1 cup
- Garlic clove – 1 no
- Mint leaves – few sprigs
- Coriander Leaves – few sprigs
- Lemon Juice – 2 tbsp
- Salt – to taste
- Water – a dash

Dry roast the dry red chillies, cumin seeds, and bhang seeds in a pan. Grind the roasted seeds along with garlic, mint leaves, coriander leaves, lemon juice, salt, and water to a thick paste. Refrigerate the chutney for a few hours before serving.