Gajar Ki Kanji

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5 from 1 vote

Gajar Ki Kanji- a tangy ,sour ,healthy and delicious winter special fermented carrot drink

Prep Time10

Cook Time1

Course: Beverages /drinks, Festive Recipe

Cuisine: Uttar Pradesh Cuisine

Keyword: gajar ki kanji, kanji recipe, lacto fermented food

Servings: person

Calories: 29kcal

Author: Anjana Chaturvedi

Ingredients

3 Carrots
2 tbsp Beetroot sliced
3/4 cup Turnip optional
2.5 Tbsp Mustard seeds/ rai
1.5 tbsp Red chili powder
1.5 tsp Black Salt/ kala Namak
1/2 tsp Turmeric/ haldi
1/4 tsp Asafoetida/ Hing
Salt to taste

Instructions

Wash and peel carrots and slice into medium thick batons.
Boil water in a big pan and when it start to boil add the carrots and beetroot and switch off the flame and wait for 5 minutes(you can skip this step and directly use raw carrot and vegetables in kanji)
Take a glass jar and add 1.5 liter water and all the spices and mix well.
Now add the vegetables and keep the jar in a warm place.
When the water become sour its ready to use.(it may take 4-8 days to ferment )
You can serve the kanji as an appetizer or beverage . Carrots can be served with kanji or as a salad
Keep refrigerated after a week else it may become too sour at room temperature.

Notes

If available then use black carrots to make this kanji ,but if black carrots are not available easily then use red carrots and add few pieces of beetroot for a nice dark colour.

Nutrition