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Proper (authentic) Indian Bhang

Discussion in 'Weed Edibles' started by Sammy123, Oct 8, 2011.

  1. Okay so basically im a really westernised indian so thats why im posting on this website :)
    When i went to india, went to a place called Varanassi, which is the birth place of the bhang lassi. I had a bhang lassi there with 4 of my friends who went backpacking with me. In short it was god damn amazing, ive made cannabutter and brownies quite a few times and nothing comes close, I would also consider myself a "seasoned toker"
    The sad thing is when i came back home i had bhang withdrawals and went searching on the internet for how to make bhang lassi. I took a video of how they made the thing, and noticed that no recipe online comes close to how these guys made it.
    Basically the recipe for bhang lassi in india is Bhang Powder + Lassi,
    The sad thing is, i cant find anything, anywhere on how to make bhang powder.
    I cant even comprehend how it works, because they never used heat in the entire process, it was just powder plus liquid and then in our hands.
    Does anyone know how to make bhang powder, or some type of powder equivalent which i can add into any food/drink which will get me stoned?
    Powder looks green/brown and would say was in the size of sugar granules and was dry.
    Any help on this would be greatly appreciated!
    Btw the place i went to is called the Blue Lassi shop, and specialises in dealing with foreigners so are known to be safe and friendly and possibly the only people who will speak english in that city
     
  2. maybe you can find it on the internet somewhere.
     
  3. #5 BadKittySmiles, Oct 13, 2011
    Last edited by a moderator: Oct 13, 2011
    Traditional 'bhang lassi' is a hard one to pin point, because the the names are often incorrectly used and interchangeable. Bhang often just means cannabis, or it can mean cannabis milk, and traditional 'lassi' is actually yogurt based. But when the words are used together, it can imply either a yogurt-based or a milk-based (or both) beverage infused with, besides cannabis, various spices, oils and nuts.


    The powdered mix is usually comprised of a blend of (usually, but not always) oil-treated hash and finely ground, very dried cannabis flowers. Some activation and bioavailability has been caused in the hash powder prior to mixing with the hot milk, but not much, which is why often several grams of the material is required in order to achieve the 'memorable' effect, that bhang/milk provides (the milk is usually also previously infused with almond paste, coconut milk/butter, a bit of ginger or galangal, and nearly every vendor has a few special ingredients or his own special blend, or means of preparing the drink).


    Can you identify any of the other flavors you may have detected? If so, we could possibly help to 'build' you a recipe. To prepare your cannabis, you should dry sift for hash, and use a ratio of roughly 3 : 1, kief/hash to very finely ground flowers. You would then decarb in the oven in a well-sealed oven safe container for 20 - 30 minutes at 220 f (I like to heat continuously for 20 minutes, and allow the decarb to continue while slowly cooling for ten minutes or more after, still in the oven), and once cooled, apply a very small amount of coconut oil, or ghee (indian clarified butter... the water is allowed to evaporate over a medium-high heat, while leaving the milk solids in until they begin to caramelize, before their removal)... it's much easier to prepare in larger batches while maintaining an almost 'dry' texture, than just a few single cups.
    Blend it well, and continue heating after including the oil, for an hour and a half, to two hours at 220 f. What you will get in the end will be a highly activated, partially bioavailable, slightly oily, not-quite powder. This should provide more powerful 'bhang lassi', per gram, than many of the blends available overseas. Most of the canna infusions in India will contain the potency from as much as 2, and even up to 10 grams, in each mug!
    For even more powerful effects from the same amount of material, increase the amount of coconut oil or ghee, used with your hash and powdered flowers, and heat until an actual oily-infusion is achieved. This will improve absorption or bioavailability.


    Then it's only a matter of preparing your milk or yogurt and water with just the right subtle (or not-so-subtle) nuts, oils, herbs and spices, before whisking in your prepared 'powder'. It can be as simple or complex as you like. It's worth noting that sometimes almond flour or paste, is blended in with the hash, prior to mixing into the drink.



    Hope this helps.. the potency is the easy part, but it's going to take some trial and error to get the same flavor you're looking for. :)
     
  4. THANK YOU! :D
    The place where i went to made an authentic lassi, and just added the bhang.
    They had many different lassis, but we got chocolate and bannana as with their shop being open for apparently more than 50 years, they found that chocolate and banana is the best flavour to mask the taste of marijuana, and it really was. Couldnt even taste the bud.
    But the way they made the lassi, was yoghurt, milk, cream, sugar, chocolate powder and bananas. + put in bhang half way through and mixed thoroughly in a pot. There was no pre infused almond paste for sure, or any ginger. Saw everything that went in. There was however random spices added in which i had no idea of what they were.

    The ghee, which you have placed recipes for, i can guarantee is not authentic indian ghee. As my parents make ghee on a regular basis, if youd like the recipe for that PM me :) and ill write it out thoroughly.

    Thank you so much for the recipe, have been looking for so long to find out the bhang mix they used to put in. Btw Bhang is the hindi word for marijuana, but on the internet its been used to just mean bhang lassi or bhang has a variety of meanings. Btw where did you find out this information?
     
  5. Does your family add yogurt to the ghee either during, or after its creation, and allow fermentation making it 'probiotic'? That is another (and admittedly, the more common) traditional way of making it, there are a number of traditional and family methods, and makers can choose to effectively maintain the living organisms in the finished product by allowing some water to be left behind, which is not ideal for processing with cannabis or hash to promote the best bioavailability.
    It is more commonly made and fermented with yogurt, but when seeking an effective product without the concern for probiotic benefits, a more simplistic approach can be used to perform clarification in such a way that most western folk wouldn't... normally, the milk solids would be quickly skimmed off as they appear, but in ghee the milk solids are allowed to caramelize and will then (depending how far into the process you remove them, or if you choose to remove some earlier than others for a more mild flavors) be partially scraped off the surface as they brown, and the rest allowed to settle on the bottom to caramelize further, to then be drained and strained out later on. To go further into the process one should also water-wash it multiple times, before finishing and removing that water...


    Here, many folks here are just learning they should be interested in clarification and removal of water and tend to gravitate towards the simplest of clarification methods, just enough to remove the last traces of water and the majority of milk solids. :)
    A nice golden 'nutty' clarified ghee without yogurt is still worth the little extra effort of going through caramelization and straining, and a probiotic or yogurt based ghee can take as little as a day, or up to several days to whip up with results that, depending on the desired outcome and the methods used, can be rich and very bold, or very, very mild :)
     
  6. Bruaaaah.
     

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