Description
A traditional hot cocktail drunk in cold Nepali winters (esp. Kathmandu/mountains) that burns and warms the body. Also called 'Jhaikhatte'. High-ABV traditional liquor 'Raksi' poured over rice burnt pitch-black in ghee (clarified butter). An adult drink combining oil depth, roasted rice aroma, and intense alcohol.
Restaurants serving Jhaikhatte / Jhaiwu
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raksi(or Vodka/Shochu)
- Raw rice(or Chiura)
- Ghee(Clarified butter)
- Honey(optional)
Instructions
- [Authentic Recipe]
- [Burn Rice]: Heat ghee (or butter) in a small iron pan, add raw rice (a pinch), and roast until smoking and the rice chars pitch-black (or dark brown).
- [Pour Raksi]: Pour high-ABV Raksi into the piping hot pan of burnt rice with a sizzling 'Jhai!' sound (the origin of the name).
- Once alcohol slightly evaporates and warms, pour into a glass. Mix honey if desired.
Learn more Spice, substitutes, tips
Key spices
None(Roasted burnt rice aroma is the star)
Substitutes at Japanese supermarkets
Use JP 'Rice Shochu' or 'Vodka', pour over rice burnt in butter
Pairing
Sukuti (Dried meat) / Sekuwa(Skewers)
Trivia
The sizzling sound (Jhai) is the name's origin. Because ~40% ABV liquor is heated, drinking it burns hotly from throat to stomach, and ghee's fat insulates the body from within. If alcohol is too harsh, adding honey makes it dramatically drinkable.
Eating tips & etiquette
Sip slowly while piping hot, including the rice grains. A cup mothers make like medicine when you feel a cold coming or return freezing from outside.
Allergen
Dairy (Ghee)