Jandh is a traditional fermented beverage of Nepal made from finger millet that is sometimes supplemented with wheat or corn. The fermentation starter used is called "Murcha". To make Jandh, finger millet is cleaned, cooked, steamed, cooled, mixed with murcha powder, packed in banana leaves and fermented for 2-4 days. It is then placed in an airtight pot and fermented for another 5-7 days, producing a slightly sweet and acidic drink. Jandh holds cultural and historical significance in Nepal as a symbol of social bonding and celebration.
Jandh is a traditional fermented beverage of Nepal made from finger millet that is sometimes supplemented with wheat or corn. The fermentation starter used is called "Murcha". To make Jandh, finger millet is cleaned, cooked, steamed, cooled, mixed with murcha powder, packed in banana leaves and fermented for 2-4 days. It is then placed in an airtight pot and fermented for another 5-7 days, producing a slightly sweet and acidic drink. Jandh holds cultural and historical significance in Nepal as a symbol of social bonding and celebration.
Jandh is a traditional fermented beverage of Nepal made from finger millet that is sometimes supplemented with wheat or corn. The fermentation starter used is called "Murcha". To make Jandh, finger millet is cleaned, cooked, steamed, cooled, mixed with murcha powder, packed in banana leaves and fermented for 2-4 days. It is then placed in an airtight pot and fermented for another 5-7 days, producing a slightly sweet and acidic drink. Jandh holds cultural and historical significance in Nepal as a symbol of social bonding and celebration.
Jandh is a traditional fermented beverage of Nepal made from finger millet that is sometimes supplemented with wheat or corn. The fermentation starter used is called "Murcha". To make Jandh, finger millet is cleaned, cooked, steamed, cooled, mixed with murcha powder, packed in banana leaves and fermented for 2-4 days. It is then placed in an airtight pot and fermented for another 5-7 days, producing a slightly sweet and acidic drink. Jandh holds cultural and historical significance in Nepal as a symbol of social bonding and celebration.
J finger millet (kodo or marua), which is sometimes supplemented with a small amount of wheat or corn. It is type of a beer that is slightly sweet and acidic in taste. Fermentation starter used is “Murcha”. This type of beverage is usually prepared by various ethnic groups like Magar, Gurung, Rai, Limbu, Sherpa, Bhote and Lepcha. It has many synonyms like “Chiang” by Tibet, “Chica” by Source :Traditional Fermented Foods and Beverages of Darjeeling and Sikkim-a Review Jyoti P Tamang, Prabir K Sarkar Peru, “Busa” by Egypt etc.
Nawa Raj Dahal , Tika Bahadur Karki , Bhagya FINAL PRODUCT
Swamylingappa , Qi Li & Guoxian Gu (2005) Traditional Foods and Beverages of Nepal—A Review
Alcohol 10-20% Spread on mandro for cooling Protein 5-10% Fat <1% Adding powdered Murcha(0.5-2%) and mixing fiber <1%
Packed in banana leaves and kept CONCLUSION
for 2-4 days at room temperature Jandh, the traditional Nepali alcoholic Put into closed earthen pot and beverage, holds a significant cultural and made air tight historical significance in Nepal. This fermented millet drink not only showcases Fermented for 5-7 days at ambient the rich culinary traditions of the country temperature but also serves as a symbol of social bonding and celebration. With its unique Jandh taste and the warmth it brings to Source : uses of cereals in traditional foods of Nepal and gatherings, Jandh remains an integral part their preparation process, “Anish Dangal, Prekshya of Nepali culture, connecting generations Timsina, Sangam Dahal”, “dec 3,2021” and preserving a piece of Nepal's heritage.
