Feni
Introduction
The distinctive and well-known alcoholic beverage cashew feni, is native to the Indian state of Goa. Through generations-old methods, the fermented juice of cashew apples is used to craft it. This spirit is seen as a symbol of the rich legacy of the Goan region and is intricately entwined with Goan culture. Feni is well known for having a unique flavour profile that combines a delicate earthy undertone with a fruity sweetness. It also has several medicinal values.Feni has been GI tagged for Goa. This spirit is a multipurpose spirit and can be savored straight, over ice, or as the foundation for mixed drinks.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 55–60 liters, urrak
- 20 liters, cashew apple
- 4-5 liters, water
For Dressing
Nutritional Information
Procedure
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Harvesting Cashew Apples: Only tree-ripened cashew apples that have fallen naturally are used in feni production.
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Juice Extraction: The collected cashew apples are de-seeded and then crushed to extract the juice. Traditionally, this was done by stomping the apples in a rock-cut basin, but modern methods use mechanical presses.
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Fermentation: The extracted juice is left to ferment naturally for several days. No artificial yeast or additives are used.
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Distillation: The fermented juice, known as "neero," is distilled in traditional pot stills called "bhattis". The process involves multiple distillations to achieve the desired alcohol content and flavor profile.
The fermented “neero” is called urrak.In order to produce feni, the ingredients required are urrak, cashew apple juice and some water.
Cashew juice yields 3 drinks: “neero”, “urrak” and feni. The difference is that feni production requires more time when compared to urrak, the recipe yields about 30-35 liters of feni. This feni is measured in degrees (Temperature). Feni at 22° to 24° degree temperature givesa classic feni that meets global standards.
