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!! |