হোলি স্পেশাল ভাং .
হোলি স্পেশাল ভাং😋. is a medium Indian recipe that serves 4. 150 calories per serving. Recipe by Rachana’s Mother on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $12.50 total, $3.12 per serving
Ingredients
- 1 liter Milk (full‑fat, chilled)
- 2 tbsp Bhang Powder (decarboxylated, fine powder)
- 1 piece Banana (ripe, sliced)
- 1 piece Apple (peeled and diced)
- 1 small Beetroot (peeled and diced)
- 0.5 cup Grapes (seedless, halved)
- 0.25 cup Cashew Nuts (unsalted, roughly chopped)
- 0.25 cup Raisins (golden)
- 0.25 cup Almonds (blanched, sliced)
- 3 tbsp Sugar (adjust to taste)
- 1 pod Black Cardamom (crushed)
- as needed Ice Cubes (optional, for serving chilled)
Instructions
Wash and Prepare Produce
Rinse all fruit, beetroot, and nuts under cold water. Peel the banana and apple, dice the apple and beetroot, slice the banana, halve the grapes, and roughly chop the cashews and almonds.
Time: PT5M
Blend Milk with Bhang
Pour the chilled milk into the blender, add the bhang powder, and blend on high for about 30 seconds until the powder is fully incorporated and the mixture looks uniform.
Time: PT2M
Add Fruits, Nuts, and Flavorings
Add the prepared banana, apple, beetroot, grapes, cashews, raisins, almonds, sugar, and crushed black cardamom to the blender. Blend on high for 1‑2 minutes until smooth.
Time: PT5M
Adjust Consistency and Sweetness
Taste the drink; if it’s too thick, thin with a little extra milk. If it needs more sweetness, add a bit more sugar and blend briefly again.
Time: PT2M
Serve Chilled
Pour the bhang drink into glasses over ice cubes if desired. Serve immediately for the best flavor and texture.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Vegetarian, Contains dairy, Contains nuts, Contains cannabis (psychoactive)
Allergens: Milk, Tree nuts (cashew, almond), Cannabis
Ingredient Substitutions
- Instead of Bhang Powder: cannabis leaf powder
- Instead of Beetroot: carrot
- Instead of Cashew Nuts: walnuts
- Instead of Raisins: sultanas
- Instead of Almonds: hazelnuts
- Instead of Sugar: honey, jaggery
- Instead of Black Cardamom: regular cardamom
Equipment Needed
- Blender
- Mixing Bowl
- Glass
- Spoon
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Blend the bhang powder thoroughly with milk to avoid gritty texture
- Ensure all fruits and nuts are fully blended for a smooth drink
Chef Tips from the Video
- Use full‑fat milk for a richer mouthfeel
- Choose ripe banana and sweet apple for natural sweetness
- Serve over crushed ice for a refreshing Holi experience
Troubleshooting
Drink is too thick
Add a little more chilled milk and blend for a few seconds.
Bhang flavor is weak
Increase bhang powder by ½ tbsp and blend again; ensure the powder is finely ground.
Bitter aftertaste
Reduce the amount of beetroot or add a pinch more sugar to balance bitterness.
Storage
Refrigerator: Store any leftovers in a sealed container for up to 2 days, stir before serving
Freezer: Not recommended – freezing changes texture
Room temperature: Can sit at room temperature for up to 4 hours, keep covered
Make-Ahead Tips
- Prepare the fruit‑nut mixture a day ahead and keep refrigerated; add bhang powder and blend fresh for best potency
- Stir well before serving as separation may occur
Frequently Asked Questions
What is the cultural significance and history of Traditional Bhang Drink for Holi in Indian cuisine?
Bhang has been consumed during Holi for centuries, especially in North India, as a ritualistic way to celebrate the festival of colors. The drink is believed to invoke the spirit of Lord Shiva, who is associated with cannabis, and it promotes a sense of unity and joy among participants.
What are the traditional regional variations of Bhang Drink in Indian Holi celebrations?
In Punjab, bhang is often mixed with milk, sugar, and spices like black cardamom, while in Gujarat it may include rose water and pistachios. Some regions add yogurt for a tangier version, and others incorporate nuts such as cashews and almonds as shown in this recipe from Rachana’s Mother.
How is Traditional Bhang Drink traditionally served in North Indian Holi celebrations?
It is typically served chilled in small glasses or earthen cups, sometimes over ice, and garnished with a pinch of crushed cardamom or a slice of beetroot. The drink is shared among friends and family as part of the festive revelry.
During which occasions is Traditional Bhang Drink traditionally associated with in Indian culture?
Bhang is most closely linked to Holi, the spring festival of colors, but it is also consumed during Shivaratri and certain rural fairs where the deity Shiva is honored.
What makes Traditional Bhang Drink special or unique in Indian Holi cuisine?
Its combination of psychoactive bhang, creamy milk, sweet fruits, and aromatic spices creates a distinctive, mildly intoxicating beverage that embodies the joyous, uninhibited spirit of Holi unlike any other Indian drink.
What are the most common mistakes to avoid when making Traditional Bhang Drink for Holi at home?
Common errors include under‑blending the bhang powder, resulting in a gritty texture, using too much beetroot which can make the drink bitter, and not adjusting the sweetness after adding fruits. Follow the critical steps to blend thoroughly and taste before serving.
Why does this Traditional Bhang Drink recipe use black cardamom instead of regular green cardamom?
Black cardamom adds a smoky, earthy note that complements the earthy flavor of bhang, whereas green cardamom is sweeter and would clash with the robust, herbal profile of the drink.
Can I make Traditional Bhang Drink ahead of time and how should I store it?
Yes, you can prepare the fruit‑nut mixture a day ahead and keep it refrigerated. Add the bhang powder and blend fresh before serving to preserve potency. Store any leftover drink in a sealed container in the fridge for up to 2 days and stir before serving.
What texture and appearance should I look for when making Traditional Bhang Drink for Holi?
The drink should be smooth, slightly thick but pourable, with a pale pink hue from the beetroot and a frothy surface from the blended milk. No large fruit chunks or gritty bhang particles should be visible.
How do I know when Traditional Bhang Drink is done cooking?
Since the recipe does not require cooking, the drink is done when all ingredients are fully blended into a uniform, smooth mixture and the flavor has been balanced to taste.
What does the YouTube channel Rachana’s Mother specialize in?
The YouTube channel Rachana’s Mother focuses on traditional Indian home cooking, especially festive recipes and family‑style dishes passed down through generations, often featuring authentic techniques and cultural stories.
How does the YouTube channel Rachana’s Mother’s approach to Indian Holi cooking differ from other Indian cooking channels?
Rachana’s Mother emphasizes simplicity and authenticity, using everyday kitchen tools and readily available ingredients while sharing personal anecdotes and cultural context, unlike many channels that rely on elaborate setups or modern twists.
Last updated: September 2, 2026
