Chhaang

Method

Rinse the barley or wheat grains thoroughly and spread on a cloth to sprout for 3-4 days, keeping moist until small shoots appear. Once sprouted, dry the grains in the sun for 1-2 days until completely dry, then lightly roast in a dry pan until fragrant, stirring frequently. Crush the roasted grains lightly and add to boiling water with crushed ginger, turmeric, cardamom, cinnamon and cloves, then simmer for 30-40 minutes. Strain the liquid through muslin cloth into a serving vessel and add sugar or honey and salt to taste. Serve hot in traditional wooden bowls, stirring well before drinking as sediment will settle at the bottom.