Feni
Veg
Vegan
Goa's fiery double-distilled spirit — made from fermented cashew apple juice (cashew feni) or toddy palm sap (coconut feni). A GI-tagged indigenous Goan liquor with a distinctive pungent aroma, drunk neat, with soda and lime, or used in traditional Goan preparations.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 60 min
Cook: 240 min
Total: 300 min
2-3 servings
Ingredients
| 2 kg | cashew apples |
| 1 cup | water |
Instructions
- 1 Collect ripe cashew apples and wash them thoroughly.
- 2 Crush the cashew apples to extract the juice, using a traditional press or by hand.
- 3 Strain the juice to remove any solids.
- 4 Pour the strained juice into a large earthen pot or a stainless steel container.
- 5 Allow the juice to ferment naturally for about 3 to 4 days until it turns into 'toddy'.
- 6 Distill the fermented juice in a traditional copper pot still to produce the first distillate, known as 'Urrak'.
- 7 Distill the 'Urrak' a second time to produce the final product, 'Feni'.
- 8 Collect the Feni in clean, sterilized bottles for storage.
Tips
Ensure the fermentation process is done in a cool, dark place to achieve the best results.