Recipies

Raksi (रक्सी)

About Raksi (रक्सी)

Raksi is a traditional Nepali alcoholic beverage, often homemade, that holds significant cultural and social importance in Nepal. It's typically distilled from fermented grains, most commonly rice, millet, or barley.

Picture of Raksi

History

The history of Raksi in Nepal is deeply intertwined with the country's agricultural practices and cultural traditions. The practice of fermenting and distilling grains for alcoholic beverages is ancient, likely predating written records in the region. Raksi has been a part of Nepali society for generations, used in religious ceremonies, social gatherings, and everyday life. It's not just a drink but often a symbol of hospitality and community. Different ethnic groups in Nepal have their own variations and customs related to Raksi production and consumption. Traditionally, it was produced using simple, locally available equipment and methods passed down through families, making each brew unique to a region or even a household. The practice of making and consuming Raksi also helped in the preservation of grains and to get through cold weather conditions, especially in the rural and mountainous regions of Nepal.

Fact 1

Raksi is often served in small brass or clay cups.

How to prepare?

Rice, millet or barley - 1-2 kgsMurcha (Fermentation Starter) - 1-2 TablespoonsWater - As required

Learn step by step to prepare Raksi

  • 1
    Prepare the Grain: Soak the chosen grain in water for several hours or overnight. This softens the grain and prepares it for fermentation.
  • 2
    Cook the Grain: Steam or boil the soaked grain until it is softened and cooked through.
  • 3
    Cool the Grain: Allow the cooked grain to cool down to lukewarm temperature. This is crucial for the fermentation process, too hot temperature might kill the fermenting agent (Murcha).
  • 4
    Mix with Murcha: Crush or powder the murcha, and mix it thoroughly with the cooled grain. Murcha contains the necessary yeast for fermentation.
  • 5
    Incubation: Place the grain and murcha mixture in a container, and cover it with an airtight lid, to prevent the mix to be contaminated. Place it in a cool place and allow it to ferment for 5-10 days, depending on the ambient temperature.
  • 6
    Distillation: After fermentation is complete, the mash is poured into a traditional distillation pot. The pot is heated to turn the fermented mix into steam, the steam flows through a pipe and a coil, where the distilled liquid is collected.
  • 7
    Collecting the Raksi: The distilled liquid, Raksi, is collected at the other end, this process can be repeated multiple times to achieve higher levels of alcohol.
  • 8
    Filter and Store: Filter the distilled liquid before storing it in a glass container for later use.
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