Raksi
Raksi is a traditional, potent distilled alcoholic beverage from Nepal, typically homemade from millet, rice, barley, or wheat. Known for a high alcohol content often exceeding 45%, it is clear in appearance, similar to vodka or sake, and is a staple in Nepali celebrations, festivals, and religious rituals.
Beyond just a drink, it holds social importance and is sometimes used for its perceived antiseptic and medicinal properties.
More than 2 days
Easy
Ingredients
For how many kilos of grains?
Ingredient 1
Ingredient 2
Ingredient 3
Directions
Drain the water and cook the grains until tender but not mushy.
Grind the murcha (fermentation starter) into a fine powder using a mortar.
Allow to cool by spreading the cooled grains on a clean tray or mat to allow them to dry slightly.
While the grains are still slightly warm, mix them with the murcha powder, ensuring an even distribution. A slightly warm temperature is essential for fermentation. Too high a temperature could inhibit the fermenting agent (murcha).
Transfer the mixture to a clean fermentation container (pot or jar). Cover it with a clean cloth and place it in a warm spot. Let it ferment for two weeks, or until fermentation is complete. Make sure the container is not airtight, as fermentation requires air. During fermentation, the yeast will convert the sugar in the grains into alcohol.
Once fermentation is complete, the must is poured into a traditional still. The still is heated to transform the fermented mixture into steam; this steam circulates through a pipe and a coil, where the distilled liquid is collected.
The distilled liquid, the Raksi, is collected at the other end; this process can be repeated several times to obtain higher alcohol levels.
Filter the distilled liquid before storing it in a glass container for later use.
Other similar meals
Can be consumed with...
