Celebrate Holi with PurColour
The date of Holi is different every year in India! In most of India, Holi is celebrated at the end of winter, on the day after the full moon in March each year. This year, Holi will be celebrated March 2. The festival of Holi can be regarded as a celebration of the Colors of Unity & Brotherhood – an opportunity to forget all differences and indulge in unadulterated fun. It has traditionally been celebrated in high spirit without any distinction of cast, creed, color, race, status or sex.
It is one occasion when sprinkling colored powder or colored water on each other breaks all barriers of discrimination so that everyone looks the same and universal brotherhood is reaffirmed. This is one simple reason to participate in this colorful festival.
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For those of you who live in states that have legalized marijuana, you may also share in the tradition of consuming Bhang lassie during holi. Bhang lassi is a traditional drink in northern India that is made with milk, spices and marijuana.
Below is a traditional recipe for Bhang.
Bhang lassi ingredients:
- 1/2 oz. Cannabis
- 2 Cups warm whole milk
- 1/2 Cup sugar
- 1 tbsp Coconut milk
- 1 tbsp Almonds, chopped
- 1/8 tsp Powdered ginger
- 1 pinch Garam masala
- 1/2 tsp Grenadine
- 1 cup Water
How to make it:
- Bring water to a boil in a teapot, and add cannabis to it.
- Brew for about 7 to 10 minutes, then strain.
- Gradually grind the strained cannabis along with 2 tbsp of milk using a mortar and pestle; repeat this process several times.
- Strain the milk into another bowl and keep aside.
- Add a little more milk to the cannabis and grind it along with the almonds, repeat this several times.
- Strain the liquid through your sieve to remove the excess cannabis plant matter, and proceed to pour the milk, coconut milk, grenadine and water into one pan.
- Add ginger, sugar, and garam masala, bringing to a boil while stirring continuously.
- Take the mixture off the heat. Once it is at a reasonable temperature, place it in the fridge to continue cooling for a few hours.
- Your bhang lassi is ready to serve!