Traditional alcoholic beverage of Nepal :

Jandh
Sandesh Bhandari, Bidhan K.C.
Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Pokhara , Nepal

INTRODUCTION MURCHA PREPERATION

Jandh is a fermentation product of

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

PREPERATION OF JANDH

Finger millet (Kodo) seeds Source :https://fnwonline.com

Cleaning and Washing NUTRUTIONAL VALUE

Carbohydrates 70-80%
Cooking and Steaming
Alcohol 10-20%
Spread on mandro for cooling Protein 5-10%
Fat <1%
Adding powdered Murcha(0.5-2%)
fiber <1%
and mixing

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.