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- By Amisha Sharan
Holi is right around the corner, the preparations are underway and an array of food recipes already being prepared before the colourful day. With food and new clothes shopped and sorted, one mandatory thing needs to be checked out off the list.
Any Holi celebration is incomplete without the ‘Special Bhang’, even Bollywood believes in that, the result of which is numerous Holi hit special music that revolves around Bhang.
What is Bhang?
Bhang is a drink made with the leaves and buds of the cannabis plant. It is a kind of a drug that can lift your spirits and take you to those moments of trance within minutes. However, it can give you a hangover that can range from moderate to severe. Holi is a perfect occasion to indulge in a few shots of bhang but an aching head and nauseating stomach the next day can make people feel miserable the next morning.
Now, too much of Bhang will give you a crazy hangover but Holi is not the day to hold back on the extravagance, because “ Bura na mano, HOLI HAI!”
We got you and your hangover sorted so you can spurge on the Bhang Thandai, Check out our tips:
Kefir or Yogurt
The easiest way to alleviate the symptoms is to drink a glass of kefir or yoghurt first thing in the morning the next day.
Lemon water, for example, is high in vitamin C. Lemon water is a great way to start the day in the morning after a wonderful party.
Drink plenty of water to stay hydrated. You can feel much worse with the bhang intake if you are dehydrated.
Fill that stomach with FOOD
An empty stomach the next day is only going to make the feelings of nausea and hangover much worse. Stay full of healthy food.
Reduce your coffee and tea use. It is a common misconception that caffeine will make you feel more alert and will help you get rid of a hangover. This is not the case.
For the Bhang Thandai Masala
How to make Bhang Thandai Recipe
1. To begin making the Bhang Thandai Recipe, first get all the ingredients ready. Blanch the almonds, peel the skin and keep aside.
2. Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste.
3. In a saucepan, bring the milk and saffron to a brisk boil. Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir. Stir well or use a electric hand blender to whisk the thandai well.
4. Turn off the heat and allow the thandai to cool. Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours. You can also add ice to cool it faster.
5. Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora
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