Goan feni is a traditional liquor, which is unique to the Indian state of Goa, distilled from cashew apples or coconut palm sap.
It’s renowned for its distinct flavor and potency, often enjoyed neat or in cocktails. Goa is famous for feni due to its rich history and cultural significance, deeply rooted in local traditions and festivities.
Cashews (kajus) are particularly special in Goa because they are not only a staple crop but also integral to making feni. The cashew fruit, which surrounds the nut, is used to produce cashew feni, giving it a fruity and nutty flavor profile. Cashews are also celebrated in Goan cuisine, appearing in various dishes, sweets like cashew nut barfi (kaju barfi), and as snacks. Their versatility and quality have made Goan cashews sought-after both locally and internationally.
Check out the Recipe for making Goan Cashew Feni:
Ingredients:
– Ripe cashew apples (also known as cashew fruits)
– Water
Equipment Needed:
– Large vessel or container
– Grinder or mortar and pestle
– Distillation apparatus (copper pot still)
Instructions:
1. Harvesting Cashew Apples:
– Cashew apples are harvested when they ripen, usually around February to May in Goa.
2. Removing Cashew Nuts:
– Separate the cashew nuts (seeds) from the cashew apples. These nuts are usually processed separately for consumption.
3. Preparation of Cashew Apple Juice:
– Wash the cashew apples thoroughly to remove any dirt or impurities.
– Crush the cashew apples to extract their juice. This can be done using a grinder or mortar and pestle. Some traditional methods involve crushing them manually.
4. Fermentation:
– Transfer the crushed cashew apple pulp and juice into a large vessel or container.
– Add water in a ratio of about 3:1 (water to cashew apple juice). Mix well.
5. Fermentation Process:
– Allow the mixture to ferment for about 3 to 5 days. During this time, natural fermentation occurs, converting sugars into alcohol.
6. Distillation:
– After fermentation, transfer the fermented cashew apple mixture into the copper pot still of a distillation apparatus.
– Heat the mixture slowly. The alcohol evaporates first due to its lower boiling point compared to water.
– Condense the alcohol vapor back into liquid form through the cooling coil of the distillation apparatus.
– Collect the distilled liquid, which is now feni.
7. Storage:
– Store the feni in clean, airtight bottles or containers. It can be enjoyed immediately or aged for a smoother flavor.
– Enjoy Goan cashew feni neat, chilled, or mixed into cocktails like the popular Feni Colada or Feni Sour.
– Distilling feni is a traditional craft and requires careful attention to detail to ensure quality and safety.
– Consumption should be in moderation as feni is a potent alcoholic beverage.
This recipe outlines the traditional method used in Goa to make cashew feni, a beloved and unique spirit with deep cultural roots in the region.
