<b>Bhaang Vada</b><br><br> <b>Ingredients:</b><br><br> 1 1/2 litres water<br><br> 1 1/2 cups sugar<br><br> 1 cup milk<br><br> 1 tbsp almonds<br><br> 1/2 tbsp khuskhus <br><br> 1/2 tbsp saunf <br><br> 1/2 tsp cardamom powder<br><br> 1/2 tsp rose water (optional)<br><br> 1/4 cup dried or fresh rose petals<br><br> 10 gm bhang seed powder<br><br> <b>Method</b><br><br> Soak sugar in 1/2 litres of water. Keep aside. Wash the dry ingredients, except cardamom, if using powder. <br><br>Soak in two cups of remaining water. Keep aside for some time. Let the soaked items stand for at least 2 hours. <br><br>Later, grind all soaked ingredients to a very fine paste. Use a grinder to make a paste. When the paste is ready, mix it with remaining water.<br><br> Place a strong muslin strainer over a large deep vessel. Press through muslin with the back of your palms, take out the liquid in a vessel. <br><br>Mix remaining water, a little at a time to extract more. Pour back some of the extract and press.<br><br> Repeat the process till the residue becomes dry. Add milk, sugar and rosewater to the extracted liquid. <br><br>If using cardamom powder, mix it with the milk. Chill for a hour or two before serving.<br><br> <i>(Courtesy: Tivoli Garden Hotels, Chattarpur)</i><br><br>