Preparation
In the traditional method of making cashew fenny, the cashew apples are crushed and formed into a cake that is tied with string. This is placed in a stone basin with an outlet for the juice, called a coimbi, and a heavy boulder is placed on top. The juice expressed is known as neero, which is sometimes used medicinally as a laxative.. The neero is collected in a large earthen pot called a kodem, which is buried in the ground and left while the juice ferments for several days.
Traditional distilling methods for fenny, known as bhatti, use an earthenware still consisting of a boiler (known as a bhann) and a collecting pot (launni). Cold water is continuously poured on the launni to aid in condensing the distillate. The initial distillation, known as urrac (Arrack) is about 15% alcohol (30 proof ). Urrac may be consumed neat or mixed with soda or other soft drinks. The urrac is distilled again to increase the alcohol content. Fenny is the second or third distillation of the urrac, which can be up to 45% alcohol (90 proof).
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Famous quotes containing the word preparation:
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—George Eliot [Mary Ann (or Marian)
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—Joyce Maynard (20th century)