Jaad जाँड | How to make Rice Wine | Tibetan Chang | Traditional Nepali Drink Recipe | YFW

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with less processing.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter offers natural fermentation.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds flavor and color.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: pumpkin spice

Nutmeg can provide a similar warmth.

Wash 1 pound of rice thoroughly and soak in water for several hours.

Drain the rice and blend with fresh water until smooth.

Transfer the mixture to a pot and heat gently until warm, not boiling.

Add 1/2 cup jaggery and stir until dissolved completely.

Cool the mixture to room temperature.

Add 1 teaspoon yeast and mix well to incorporate.

Cover the pot with a cloth and let it ferment for 2-3 days in a warm place.

Once fermented, strain the liquid into a clean container.

Add 1 tablespoon ginger, juice of 1 lemon, and spices (1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon cardamom) to the strained liquid.

Stir well and taste; adjust sweetness with 1/4 cup sugar if needed.

Bottle the drink and refrigerate for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary