Handia

Wash the parboiled rice thoroughly and cook it until fully done but not mushy. Spread on a clean surface and allow to cool completely to room temperature.

Crush the ranu tablets into a fine powder. Ranu is a traditional herbal starter made from a blend of roots, bark, and leaves — it is the key fermenting agent for handia.

Sprinkle the crushed ranu powder evenly over the cooled cooked rice and mix thoroughly so every grain is coated.

Line a clean earthen pot (handi) with neem leaves, which help prevent contamination during fermentation.

Transfer the ranu-coated rice into the earthen pot. If using mahua flowers, layer them between the rice for added flavor.

Cover the pot tightly with banana leaves and seal with a cloth or lid. Place in a warm spot away from direct sunlight.

Allow to ferment for 2–3 days in summer or 4–5 days in winter. The fermentation time determines the strength and flavor of the handia.

After fermentation, add cold water to the pot and stir gently. The liquid that seeps through the rice is the handia.

Strain the liquid through a clean cloth or fine sieve into a serving vessel. The strained liquid is ready to drink.

Serve chilled or at room temperature in earthen cups. Handia is mildly alcoholic, slightly sour, and has a distinctive earthy flavor.