GAJAR KANJI/ CARROT DRINK
(KALI GAJAR KI KANJI/ BLACK CARROTS DRINK)
Kanji, an Indian probiotic drink, is a traditional North Indian drink that is made by fermenting carrots in water along with some basic spices.
It has a very unique and pungent taste and color. It is tangy and enjoyed as an appetizer in most households. This drink is not only very delicious in taste but has great digestive properties too. It’s rich in antioxidants and dietary fibers. It is great for gut health.
This is a staple during festivals like holi and diwali when we all gorge on fried and sweet stuff. This delicious kanji aids in digestion. The recipe is such a simple one and it just takes about 10-15 minutes to make it. The only time required to make this is the fermentation time, which generally takes about 3-5 days depending on the weather.
Although it’s hard to find black carrots in Dubai (where I live) by chance I found them recently at a South Asian supermarket. The moment I saw these black beauties I just rushed to pick them. I was jumping with joy. Why? Because the foodie inside me was screaming Kanji!!
INGREDIENTS OF KALI GAJAR KANJI
1-BLACK CARROTS
For making Kanji, traditionally kali gajar or black carrots are used. The beautiful deep wine color of kanji is because of these black carrots. But if you are unable to find them, no worries. You can make this beautiful recipe with red or orange carrots too. And if you want the signature color of kanji do add few slices of beetroots along with the carrots. You will get that beautiful deep purple color.
2-WATER
For making Kanji, you need ample amount of water. Boil and cool the water before using it. This way your drink won’t get spoiled during fermentation process. Some people don’t use boiled water but in my opinion you should do this step to increase the life of kanji.
3-MUSTARD SEEDS
Mustard seeds or Rai as they are called in hindi. You have to coarsely ground the seeds before using them. They give the unique tangy taste to this kanji.
4-SALT
Without salt almost nothing can be prepared;) You can use rock salt, pink salt or regular table salt. I have used a mix of regular salt+rock salt. Rock salt gives a very unique flavor.
5-BLACK PEPPER POWDER
Addition of little bit of pepper powder uplifts the flavors of kanji. However, if you don’t like pepper you can completely avoid it.
6-ASAFOETIDA
A Pinch of asafoetida or hing is used just for flavors and to increase the digestive properties. If you don’t like the taste of hing, you can avoid it.
NOTES & SPECIAL TIPS TO MAKE PERFECT GAJAR KANJI
1- The beautiful deep wine color or deep purple color of kanji is because of these black carrots. But if you are unable to find them, no worries. You can make this beautiful recipe with red or orange carrots too. And if you want the signature color of kanji do add few slices of beetroots along with the carrots. You will get that beautiful deep purple color.
2- Boil and cool the water before using it. This way your drink won’t get spoiled during fermentation process.
3- The vessel in which you are preparing the kanji should be absolutely clean.
4- You can either make this kanji in a glass jar/pot or else you can use an earthenware pot.
If possible try making it in an earthen pot for the authentic feel and flavor.
5- Tie the pot with a muslin cloth after preparing the kanji. A muslin cloth is very light and very porous, the air produced due to fermentation process can easily escape through the muslin cloth.
6- Keep the prepared pot in sunlight for about 3-4 days for fermentation.
7- Stir it at least once or twice in a day.
8- And yes the most important tip- do wear gloves while peeling and chopping the carrots otherwise your hands will all be stained ;) Black carrots does stain your hands.
LET’S SEE HOW TO MAKE THIS RECIPE——
INGREDIENTS:
Black carrots- 8 (medium)
Mustard seeds- 4 tablespoon
Water- 4 liters
Black salt- 2 tablespoon
Regular salt/white salt- 1 teaspoon
Black pepper powder- 1 teaspoon
Asafoetida- 1 pinch
DIRECTIONS:
Start by preparing the carrots. Wash the carrots and peel them. Cut them into about half inch thick and 2 inches long batons.
Meanwhile, heat the water in a pan. As soon as it comes to a boil, switch off the heat. Let the water come to room temperature.
Coarsely ground the Mustard seeds.
When water comes to room temperature add it into the pot you are using to make the kanji.
Next, add in salts, grounded mustard seeds, black pepper powder and hing.
Mix everything well.
After that add in carrot batons too.
Mix well.
Cover the mouth of the pot with a muslin cloth and keep the pot in sunlight.
Once the kanji is ready, bring the pot/jar inside and keep it in the fridge for 2-3 hours. After that it’s ready to be served.
Serve the chilled kanji in glasses along with the carrots.
Enjoy!!
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Recipe Card
GAJAR KANJI/ CARROT DRINK
(KALI GAJAR KI KANJI/ BLACK CARROTS DRINK)
Kanji, an Indian probiotic drink, is a traditional North Indian drink that is made by fermenting carrots in water along with some basic spices.
INGREDIENTS:
Black carrots- 8 (medium)
Mustard seeds- 4 tablespoon
Water- 4 liters
Black salt- 2 tablespoon
Regular salt/white salt- 1 teaspoon
Black pepper powder- 1 teaspoon
Asafoetida- 1 pinch
DIRECTIONS:
Start by preparing the carrots. Wash the carrots and peel them. Cut them into about half inch thick and 2 inches long batons.
Meanwhile, heat the water in a pan. As soon as it comes to a boil, switch off the heat. Let the water come to room temperature.
Coarsely ground the mustard seeds.
When water comes to room temperature add it into the pot you are using to make the kanji.
Next, add in salts, grounded mustard seeds, black pepper powder and hing.
Mix everything well.
After that add in carrot batons too.
Mix well.
Cover the mouth of the pot with a muslin cloth and keep the pot in sunlight.
It will take 3-4 days for fermentation. Stir it at least once or twice in a day.
Once the kanji is ready, bring the pot/jar inside and keep it in the fridge for 2-3 hours.
After that it’s ready to be served.
Serve the chilled kanji in glasses along with the carrots.
Enjoy!!