Chhaang (Fermented Millet Brew)
A mildly alcoholic fermented millet brew served warm in a bamboo vessel and sipped through a bamboo straw, central to Sikkim's Bhutia and Lepcha festive gatherings.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Large steamer
- •Fermentation vessel
- •Bamboo tongba container
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 1 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 150 kcal
Instructions
- 1
Drain the soaked millet. Steam it for about 20 minutes until it is fully cooked and soft.
- 2
Spread the cooked millet onto a clean tray. Let it cool down to room temperature.
- 3
Sprinkle the crushed murcha (starter culture) evenly over the cooled millet. Mix it thoroughly by hand.
- 4
Move the mixture into a clean fermentation vessel. Cover it tightly with a cloth.
- 5
Leave it to ferment in a warm, dark place for 3 to 5 days until it smells sweet and tangy.
- 6
To serve, fill a bamboo tongba (tall drinking pot) about two-thirds full with the fermented millet.
- 7
Pour warm water over the fermented millet. Let it brew and steep for a few minutes.
- 8
Sip the drink through a bamboo straw. Top up with more warm water as you drink.
Chef's tips
Keep all utensils and your hands thoroughly clean to prevent unwanted mould. A steady warm temperature helps it ferment evenly.
Ingredient substitutions
- finger millet → barley or rice, both traditionally used in different Himalayan regions
Storage
The fermented millet base can be refrigerated for up to a week before use.
Reheating
Top up with fresh warm water each time rather than reheating.
Common mistakes to avoid
- •Using metal containers for fermentation, which react with the brew. Clay or wooden pots are much better.
Serving suggestions
Cooked Chhaang (Fermented Millet Brew)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sikkim
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
