Authentic Indian Jaand Recipe: A Traditional Fermented Rice Beverage

Ingredients

  • 7-8 handfuls Raw Rice
  • 1 liter Water
  • 11 grams of Yeast
  • 800 grams of Sugar
  • 1 small piece of Ginger
  • 4-6 Cardamom pods
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Raisins

Steps and instructions

  1. Soak the raw rice in water for about 6 to 7 hours.
  2. After soaking, drain the water and grind the rice along with yeast, ginger, and cardamom to a fine paste.
  3. Add sugar to this paste and mix well until sugar is completely dissolved.
  4. Transfer this mixture to a large ceramic or glass jar. Make sure the jar is only three-fourths filled as the mixture will ferment and rise.
  5. Cover the jar with a muslin cloth to allow the mixture to breathe and leave it untouched for about 2 days for the fermentation process.
  6. Once the jaand is fermented, strain the mixture using a muslin cloth. Add lemon juice and raisins to the strained liquid.
  7. Discard the residue left in the cloth.
  8. Store the jaand in a cool place for about a week before consumption to enhance the flavor.
  9. Serve chilled, as per preference.

Tools for making

  • Grinder - To grind the soaked rice, yeast, ginger, and cardamom into a fine paste.
  • Large Ceramic or Glass Jar - A container to hold and ferment the jaand mixture.
  • Muslin Cloth - Used to cover the jar during fermentation and strain the fermented mixture.
  • Strainer - To separate the liquid from the residue after fermentation.

Recipe variations

  • Replace raw rice with cooked rice for a quicker fermentation process.
  • Add grated coconut or coconut milk to the mixture for a coconut-flavored jaand.
  • Experiment with different sweeteners like jaggery or honey instead of sugar.
  • Add crushed almonds or cashews for a crunchy texture.
  • Include a pinch of saffron strands for a vibrant yellow color and aromatic flavor.
  • Infuse the jaand with other spices such as cinnamon or cloves.
  • Add a splash of rose water or kewra essence for a floral twist.
  • Create a fruity variation by blending in mango pulp or strawberry puree.

Recipe overview

Jaand, also known as Nepalese Rice Wine, is a traditional homemade alcoholic beverage popular in Nepal. This delicious and potent drink is often used in festive occasions and celebrations. It has a unique, slightly sweet taste and a creamy texture that people love. The process of making Jaand involves fermenting soaked rice with yeast, sugar, and aromatic spices like ginger and cardamom. The mixture is left to ferment for a couple of days, then strained and stored for about a week before serving. This period allows the flavors to develop and the alcohol content to increase. The addition of lemon juice and raisins towards the end adds a tangy sweetness that contrasts beautifully with the strong fermented taste. Although the process may seem lengthy, the actual preparation time is minimal. Most of the time is dedicated to allowing the mixture to ferment and develop flavors. The result is a refreshing, homemade alcoholic beverage that you can enjoy chilled with friends and family.

Common questions

  1. What kind of rice should be used for making Jaand?
    Raw rice should be used for making Jaand.
  2. How long should the rice be soaked?
    The raw rice should be soaked for about 6 to 7 hours.
  3. Can I use instant yeast instead of regular yeast?
    No, it is recommended to use regular yeast for this recipe.
  4. How long does the fermentation process take?
    The fermentation process takes about 2 days.
  5. How long should the jaand be stored before consumption?
    It is best to store the jaand in a cool place for about a week before consumption to enhance the flavor.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the rice paste and other ingredients.
  • Grinder - A kitchen appliance or tool to grind the soaked rice along with yeast, ginger, and cardamom.
  • Ceramic or Glass Jar - A jar to store and ferment the jaand mixture.
  • Muslin Cloth - A thin, loosely-woven cloth used to cover the jar during the fermentation process and strain the fermented liquid.
  • Strainer - A utensil used to strain the fermented jaand mixture to separate the liquid from the residue.
  • Storage Jar - A container to store the fermented jaand for a week before consumption.
  • Serving Glasses - Glasses or cups to serve the chilled jaand.

Origin stories

Jaand, also known as Chhaang, is a popular alcoholic beverage originating from the mystical hills of Nepal. It is deeply embedded in the Nepalese culture, notably among the indigenous Newar and Sherpa communities. This traditional drink, often served during festivals, is believed to be a way to honor the gods. The brewing process is quite fascinating too. It's not uncommon for Nepalese families to have secret recipes passed down through generations, each adding their unique touch to the brew. Interestingly, Jaand is often consumed through a bamboo straw from a special wooden pot, adding another layer of cultural richness to its enjoyment. Every sip carries with it the stories, the laughter, the shared camaraderie of the people who have savored it in the heart of the Himalayas.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.