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CARROT KANJI

Surabhi Sehgal
Kanji is a fermented probiotic drink that promotes healthy gut bacteria. It is extremely good for our health and has been called the "Indian Kombucha".
5 from 3 votes
Prep Time 20 mins
Cook Time 3 d
Total Time 30 mins
Course Drinks, Sides, Snack
Cuisine Indian
Servings 6 Glasses

Ingredients
  

  • 5 Black Carrots
  • 2 tsp Yellow Mustard Seeds
  • 2 tsp Black Mustard Seeds
  • Red Chilli Powder to taste
  • Kala Namak to taste
  • 1.5 litres Water

Instructions
 

  • Boil and cool the water
  • Peel the Carrots and cut them into batons
  • Take a big glass or ceramic jar and wash it well with hot water. Dry it properly before making the Kanji
  • Add the yellow and black Mustard Seeds to a spice blender and blend coarsely
  • Add water, diced carrots, red chilli powder, kala namak and powdered mustard seeds to the jar
  • Mix the ingredients with the help of a ladle. Secure the lid and leave this in the sun for three days.
  • Shake the jar everyday to ensure that the ingredients incorporate properly
  • After three days, open the jar. Mix well and taste the Kanji. It should have obtained a deep red colour. Give it a taste. It should taste sour and fermented. If it does not taste sour enough, leave it in the sun for another day.
  • Once your Kanji is ready, it can be stored in the refrigerator for about seven days.
Keyword carrot kanji, carrot kanji drink, fermentation, kanji, probiotic