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Thwon

thwon
original thwon thwon2

Thon or Thwon is a traditional alcoholic beverage made from fermented rice. It is a milky, sweet, and refreshing drink often enjoyed during festivals, social events, and family celebrations. Served cold and fresh, it is an important part of Newari festivals, feasts (bhoye), and rituals. Thwon is both a drink and a symbol of celebration, respect, and hospitality. Thwon is offered during Mha Puja, Yenya (Indra Jatra), and many Newari celebrations. It's not just a drink, but a sacred and social part of Newar identity. Traditionally served in small clay or brass bowls, it reflects warmth, tradition, and togetherness.

Timer iconFermentation Time

1 - 2 hours (to clean, steam, and mix)

Cook iconCook Time

3 - 5 days (depending on temperature and desired strength)

ingredients iconIngredients:

instruction iconInstructions:

Wash and steam the rice

  1. Rinse the rice thoroughly and soak it for 2-3 hours. Remove from heat.
  2. Drain and steam the rice until fully cooked but not mushy.
  3. Spread the rice on a clean surface (like a tray or banana leaf) and let it cool completely.

Crush and mix the marcha

  1. Crush the marcha into powder and mix it evenly into the cooled rice with clean hands.
  2. Make sure everything is well mixed.

Fermentation

  1. Transfer the mixture into a clean earthen/clay pot or glass jar.
  2. Cover it loosely with a clean cloth.
  3. Let it ferment in a warm place for 3-5 days. The longer it ferments, the stronger it gets.

Serve

  1. To serve, take a portion of the fermented rice and mix it with some water.
  2. Stir well and strain through a clean cloth or sieve to extract the liquid — this is your Thwon.

tipsPro Tips

Happy Cooking!

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