Homemade Raksi: A Traditional Nepalese Spirit

Ingredients

  • 2 kilograms of Millet
  • 1 packet of yeast (about 7 grams)
  • 3 liters of filtered water
  • 1 piece of gauze for straining
  • 1 large glass jar for fermentation
  • 1 distillation pot

Steps and instructions

  1. Start by washing the Millet thoroughly and soaking it in water for at least 8 hours or overnight.
  2. After soaking, drain the water and steam the millet until it is cooked. You can use a steamer or a pressure cooker for this.
  3. Once the millet is cooked, spread it out on a clean cloth or tray and allow it to cool down to room temperature.
  4. While the millet is cooling, prepare the yeast by dissolving it in a small amount of warm water.
  5. Once the millet has cooled, mix it with the prepared yeast and transfer it to the glass jar.
  6. Fill the jar with the 3 liters of filtered water, ensuring that the millet is fully submerged.
  7. Cover the jar with a cloth or a loose lid to prevent any dust or insects from getting in, but still allow the air to circulate.
  8. Let the mixture ferment for about a week. During this time, the millet will break down and release its sugars, which will be fermented by the yeast to produce alcohol.
  9. After a week, the fermentation process should be complete. Strain the mixture through the gauze into the distillation pot, discarding the leftover millet.
  10. Heat the distillation pot slowly to allow the alcohol to evaporate. The evaporated alcohol will condense and can be collected as Raksi.
  11. Allow the collected Raksi to cool down before consuming.

Tools for making

  • Millet - 2 kilograms of Millet will be required for the recipe.
  • Yeast - 1 packet of yeast (about 7 grams) will be needed to ferment the millet and produce alcohol.
  • Filtered Water - 3 liters of filtered water will be used to mix with the millet for fermentation.
  • Gauze - One piece of gauze will be needed to strain the fermented millet mixture.
  • Glass Jar - A large glass jar is required to hold the fermented millet mixture during the fermentation process.
  • Distillation Pot - A distillation pot is necessary to heat and collect the evaporated alcohol from the fermented millet mixture.

Recipe variations

  • Use different types of grains like rice, barley, or corn instead of millet.
  • Experiment with different strains of yeast to achieve unique flavors.
  • Add spices or herbs such as cardamom, cinnamon, or ginger for additional flavor.
  • Try adding fruits like apple or pear for a fruity twist.
  • Infuse the Raksi with botanicals like juniper berries or citrus peels for a more aromatic profile.
  • Explore aging the Raksi in oak barrels or other wooden containers to impart subtle flavors.
  • Adjust the fermentation time to achieve varying levels of alcohol content and flavor development.
  • Explore different distillation techniques or equipment to refine the Raksi-making process.
  • Create flavored Raksi by incorporating ingredients like honey, caramel, or vanilla.
  • Experiment with different water sources, such as mineral water or spring water, to influence the final taste.

Recipe overview

Welcome to our recipe for Raksi, a traditional Nepalese alcoholic beverage often home-brewed and served during festivals and special occasions. Raksi, also known as 'Nepali Wine', is a clear and strong (often quite potent) drink distilled from fermented grains, in our case, millet. The process of making Raksi is a bit time-consuming, requiring about a week for fermentation followed by distillation, but the result is well worth the wait. This recipe will guide you step-by-step, from preparing your millet and yeast, through the fermentation process, and finally to the distillation and collection of your homemade Raksi. This process is an opportunity to participate in a centuries-old tradition and create a unique beverage that is an integral part of Nepalese culture. Enjoy this authentic experience and the rich, distinct flavor of your homemade Raksi. Drink it responsibly and enjoy it with your friends and family.

Common questions

  1. How long does it take for the millet to ferment?
    The millet needs to ferment for about a week to allow the sugars to be converted into alcohol by the yeast.
  2. Can I use other types of grains instead of millet?
    While millet is traditionally used to make Raksi, you can experiment with other grains such as rice or barley. The process may vary slightly, and the taste may be different.
  3. Do I need to use a distillation pot to make Raksi?
    Yes, a distillation pot is essential for the final step of the process. It allows you to separate and collect the alcohol from the fermented mixture.
  4. Can I consume Raksi immediately after distillation?
    It is recommended to allow the collected Raksi to cool down before consuming. This allows the flavors to develop and ensures a smooth taste.
  5. How should I store the Raksi?
    Raksi should be stored in airtight glass containers or bottles. Keep it in a cool, dark place away from direct sunlight.
  6. What alcohol content does Raksi have?
    Raksi typically has an alcohol content ranging from 20% to 45%, depending on the fermentation process and distillation method used.

Serving dishes and utensils

Origin stories

Raksi, a traditional Nepalese homemade alcohol, has a deep-rooted history in the culture and festivities of the region. It plays an integral part not only in daily life but also in rituals, religious festivals, and social events across the country. Interestingly, it's known by various names in different parts of Nepal - "Raksi", "Thon", or "Ayla" to name a few. The process of making Raksi is almost a sacred ritual itself, and the art of distilling this potent drink is often passed down through generations. It's not just about the final product but the entire process of preparation, fermentation, and distilling, that brings communities together, fostering a sense of togetherness and celebration.

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.