Indian festivals are to die for. And now that Holi is around the corner, we have already got our essentials ready. 

And how can Holi be celebrated without Bhang?

Can smell the thandai already? Well, there is a lot more you can add bhang to. And we have got all the delicious recipes for you right here.

First and foremost, you need to know how to make bhang.

Source: wanderlustvlog

All you need is Bhang leaves, sugar, water and oil. Crush the bhang leaves and sugar and put it in a pan with water and oil. Boil the mixture for around 15 minutes. After letting it cool at room temperature, blend to make a paste and strain the paste in a muslin cloth to remove the woody fibers if any.

Now is the time for some delicious bhang recipes for which you'll thank us later.

1. Bhang Thandai

Source: sensiseeds

Ingredients: 

Blend all the ingredients and water until it becomes a thick paste and keep it in the refrigerator for around one hour and have it fresh after mixing it with the thandai.

2. Bhang Ke Pakore

Source: indianfoodrecipesonline

Ingredients

Mix together all the ingredients in besan and add bhang seed powder and water to make the batter. Put oil in a kadhai to heat. Dip the vegetable pieces one by one in the batter deep frying them on medium fire till they turn golden and you're done!

3. Bhang Lassi

Source: cookwithkushi

Ingredients

Mix yogurt, cream and khus syrup in a bowl and keep it in the refrigerator to cool. Add blended pistachios and bhang paste to the yogurt mixture for a few minutes and you are good to go. 

4. Bhang Besan Halwa 

Source: vegrecipesofindia

Ingredients

Heat ghee in a pan. Put bhang leaves in pan. Keep it on the medium flame till bhang leaves start leaving their color.

Halwa

Put water, milk and sugar in pan. Boil and let the sugar dissolve completely. Mix ghee and chickpea flour in a different pan to make a paste and add bhang to it. Put the mixture on low heat till it turns golden brown. Add cardamom seeds, watermelon and cantaloupe seeds in the end. 

5. Bhang Gujia

Source: youtube

Ingredients :

Mix six tablespoons of oil with maida using fingers and mix it well. Now add some water and knead lightly.

Put the khoya and sugar in a deep-frying pan and fry to a light brown color. Add almonds, bhang powder and raisins. Roll out the kneaded dough into a smaller and normal chapati. Fill the chapati with the khoya mixture and fold it to seal it, twisting the edges inwards.

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Let them drain further till all the grease is soaked up.

6. Bhang  Masala Chai

Source: thelazybroccoli

Ingredients 

Process dried bhang leaves and make granular powder.

Put bhang leaves powder and other ingredients and oil in a pan and let it boil. And, it's done!

7. Bhang Barfi

Source: : boldsky

Ingredients

Add khoya with water in a pan and bake on simmer until it dissolves. Then add badam powder, bhang, ghee, sugar, cardamom powder and stir until the mixture gets thicker. Grease a plate with ghee and add the mixture to the plate. Spread it evenly and leave aside to cool. After an hour or so, cut the mixture into the desired shape and garnish with almonds.

8. Bread Dahi Vade

Source: therecipebucket

Ingredients:

Cut the brown sides of the bread and soak them in water and squeeze. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well. Make small-sized balls, flatten and deep fry till light brown. Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.

9. Sweet Rice

Source: tastykitchen

Ingredients:

Soak rice for an hour. Cook with milk, salt and little water. In a saucepan, make sugar syrup with little water. Add the cooked rice, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed. Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.

10. Bhang Ki Chutney

Source: whatshot

Ingredients:

Roast the bhang seeds and then grind them in a mixie. Add the green chillies, lemon juice, mint leaves, water and salt and grind to a paste in a mixie and your chutney is ready.

There you go, have a Happy Holi!