In this recipe Fresh Bhang is used. The Bhang, Khus syrup and Pistachios are important ingredients as they impart a green color to this cold beverage in India. Mostly all of the Khus syrups are green in color. If you don't have khus syrup nothing to worry about just add: 2 Tablespoons of sugar , 4 drops of green food color, and 6 drops of Khus essence.
All the ingredients should be refrigerated for upto two hour before blending to make Lassi thick.
The consumption and cultivation of Cannabis herb is illegal in the United States. In India, the government authorized stores sell Bhang products and up to 1960s it was openly available.
Ingredients
Extraction form Bhang
1. 1/2 Cup Bhang leafs is required
2. 2 Tablespoon Sugar is required
3. 1/4 Cup Water is required
4. 1 Tablespoon Ghee is required
Lassi ingredients
1. 1/4 cup Blanched Pistachios is required
2. 5/2 Cups Dahi Yogurt is required
3. 2 Tablespoons Whipping cream is required
4. 2 Tablespoons Khus syrup is required
Method of preperation
Extraction from Bhang
In a mortar add sugar and bhang for crushing. Crush the sugar and bhang together with the pestle and make the crushing fine. Sugar will help to completely bruise every leaf present.
With sugar, water and Ghee put crushed Bhang in a pan. Boil the mixture upto a desiered amount. Turn down the heat and let it cool for 15 minutes upto room temperature.
Now process it in food processor or electric blender to make a fine paste for about 5 minutes. Filter it in muslin cloth to separate out any of the woody fibers.
Lassi
1. Take a Bowl and add Dahi yogurt, cream, and Khus syrup to the bowl and blend that mixture. Cool down the Mixture inside the refrigerator for about 1 hour.
2. Now Take Pistachios and Put it inside the blender. Blend the mixture for about three-five minutes.
3. Now add Bhang to the blender mixture. Now Blend The mixture for about two minutes.
4. Further, Add Dahi mixture to the blender and blend the mixture for one - two minutes.
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