• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rachna cooks logo

  • Home
  • Air fryer Recipes
  • Instant Pot Recipes
  • Recipes
    • Beginner Recipes
    • Vegan
    • Vegetarian
    • Rice Dishes
    • Meat/Seafood
      • Chicken
      • Fish
      • Prawn | Shrimp
    • Festival
      • Diwali
      • Navratri
    • Pickle
    • Rotis
      • parathas
  • Health & Fitness
    • Health
    • Fitness
  • Contact
  • Others
    • Privacy Policy
    • Disclosure Policy
  • Soup
  • Salad
  • Curry
  • Dry vegetable
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Air fryer Recipes
  • Instant Pot Recipes
  • Recipes
  • Cookbooks
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Air fryer Recipes
    • Instant Pot Recipes
    • Recipes
    • Cookbooks
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Indian

    A Really Simple Kanji Recipe

    Published: Jan 27, 2016 · Modified: Mar 8, 2021 by Rachna ·

    Jump to Recipe - Print Recipe
    carrot kanji

    Here in Bangalore, we are fortunate to have winters that are pleasantly cold during the mornings and evenings and also get decent sunshine during the day time. Winter is also a time for produce like mustard greens, averekai and red carrots. Hence it is the best time to indulge in gajar ka halwa and carrot kanji.

    carrot kanji

    Carrot kanji is a fermented drink that is made in the North of India during the winter months. It is tangy and spicy and warms you. Also since fermented drinks are good for you, another reason to indulge. Now this is such a simple recipe that even my kids can make. So, anyhow, here is the simple versatile recipe of gajar ki kanji:

    Prep Time 15 minutes 

    Total Time 15 minutes 

    Servings 8 glasses 

    Calories 55 kcal 

    Ingredients

    • 4-5 red carrots peeled and chopped into batons
    • 2 beetroot peeled and chopped into thick batons
    • 2 tbsp. mustard seeds coarsely powdered
    • 1 tbsp. chilli powder
    • 1 tbsp. salt
    • 2 tbsp. black salt
    • 8 cups water

    Instructions

    1. You will need a clean glass or ceramic jar to ferment the kanji in.
    2. Add the chopped vegetables along with the mustard powder, chilli powder and both the salts in the glass or ceramic jar.
    3. Now cover with water.
    4. You will find that the vegetable pieces float on top.
    5. Cover it well and keep it out in the sun for a few hours.
    6. In 2 - 3 days, your kanji will have fermented enough and will be ready for consumption. Enjoy it plain or have your vadas dipped in it.

    Recipe Notes

    The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black carrots. Or use beetroots like I've mentioned. You could also use radish or turnips too if you wish.

    If you feel that the salt is less after fermentation, just add more.

    The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.

    Don't miss out on trying this easy recipe.

    Use yellow mustard instead of black mustard seeds for less sourness

    carrot kanji

    A Really Simple Kanji Recipe

    Rachna Parmar
    This fermented tangy drink is great for digestion and for warming your body. It is made with seasonal fresh carrots and beetroot.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Drinks, Fermented Drink
    Cuisine North Indian | Punjabi, North Indian/ UP
    Servings 8 glasses
    Calories 55 kcal
    glasses

    Ingredients
     

    • 4-5 red carrots peeled and chopped into batons
    • 2 beetroot peeled and chopped into thick batons
    • 2 tbsp. mustard seeds coarsely powdered
    • 1 tbsp. chilli powder
    • 1 tbsp. salt
    • 2 tbsp. black salt
    • 8 cups water

    Instructions
     

    • You will need a clean glass or ceramic jar to ferment the kanji in.
    • Add the chopped vegetables along with the mustard powder, chilli powder and both the salts in the glass or ceramic jar.
    • Now cover with water.
    • You will find that the vegetable pieces float on top.
    • Cover it well and keep it out in the sun for a few hours.
    • In 2 - 3 days, your kanji will have fermented enough and will be ready for consumption. Enjoy it plain or have your vadas dipped in it.

    Notes

    The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black carrots. Or use beetroots like I've mentioned. You could also use radish or turnips too if you wish.
    If you feel that the salt is less after fermentation, just add more.
    The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.
    Don't miss out on trying this easy recipe.
    Use yellow mustard instead of black mustard seeds for less sourness

    Nutrition

    Calories: 55kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 2229mgPotassium: 241mgFiber: 3gSugar: 3gVitamin A: 5650IUVitamin C: 3mgCalcium: 42mgIron: 1mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
    Check out our Food videos Subscribe to our Food channel for recipe videos
    carrot kanji

    Also taste when it is getting ready. If it has less salt, add more, same with chilly powder. If salt is more or if it is too sour for your taste just add more water. It is preferable to consume it within a week or it gets way too sour. The pickled vegetables are tasty as is or can be had as a side with your meals.

    carrot kanji

    Like any fermented drinks, this one is an acquired taste. I know people who swear by it and others who swear at it. 🙂 Either way, try it. It is different and at least quite liked in my home. And seriously how easy it is to make this.

    If you liked the recipe, I request you to give it a star * rating either in the comments or on the recipe card. Thanks.

    Pin This


    Notice: Trying to access array offset on value of type null in /var/www/html/newrachnacooks/wp-content/plugins/feast-plugin/inc/filters.php on line 93

    Notice: Trying to access array offset on value of type null in /var/www/html/newrachnacooks/wp-content/plugins/feast-plugin/inc/filters.php on line 94

    Notice: Trying to access array offset on value of type null in /var/www/html/newrachnacooks/wp-content/plugins/feast-plugin/inc/filters.php on line 95

    More recipes you may enjoy

    • Air fryer Banana
    • Cabbage and Carrot Salad
    • Air fryer Frittata
    • Air fryer Honey Garlic Chicken Wings

    Reader Interactions

    Comments

    1. kokilagupta says

      January 27, 2016 at 1:08 pm

      I am the one to swear by it! And always wished to make it myself .. Par bhool jati thi . Not any more 🙂 yes, Bangalore weather sure gives us this control to make it any day 😀 just have to arrange a big glass barni or something :/
      Your kanji looks deliciously beautiful ..I always loved it the beetroot way though taste is same for the without beetroot one too ,just that it is golden in colour.
      And can add boondi too while serving ! Hai na !

      Reply
      • Rachna says

        January 28, 2016 at 10:08 am

        Abki baar yaad rakh ke banao. Itna toh easy hai. 🙂 Yes, boondi or vada too. But I enjoy it plain.

        Reply
        • kokilagupta says

          January 29, 2016 at 11:20 am

          Arrey wo kaanch ka bartan lena hai na ! :/

          Reply
    2. Shailaja V says

      January 27, 2016 at 1:22 pm

      I've never had fermented kanji before! This looks fascinating. Plus Gy saw turnips and asked what use these vegetables were 😉 Maybe this will change her mind 😀

      Reply
      • Rachna says

        January 28, 2016 at 10:08 am

        It is an acquired taste. I have been having it since childhood and the husband likes it as well so make it every winter. 🙂

        Reply
    3. Suzy says

      January 27, 2016 at 2:56 pm

      Unfortunately I am allergic to raw carrots so this is definitely off my menu. But it does look appetizing.

      Reply
      • Rachna says

        January 28, 2016 at 10:09 am

        Yes, you will have to give this a miss then.

        Reply
    4. Shilpa Garg says

      January 27, 2016 at 3:30 pm

      Oh, this is KG's favourite. I am not a fan of it though 😀 Here people add vadas and boondi to it.

      Reply
      • Rachna says

        January 28, 2016 at 10:09 am

        Yeah, like I said you either love it or hate it. 🙂 I prefer it as a drink though some people love to serve it with vadas.

        Reply
    5. Beat About The Book says

      January 27, 2016 at 6:24 pm

      This sounds interesting. Had heard of it but had no clue how it was made. Must give it a go.

      Reply
      • Rachna says

        January 28, 2016 at 10:10 am

        I hope you like it.

        Reply
    6. Vidya Sury says

      January 29, 2016 at 6:35 pm

      Mustard - yellow, Rachna? 🙂 I might possibly like this. Looks interesting!

      Reply
      • Rachna says

        January 30, 2016 at 9:57 am

        Nah, the usual variety we use in cooking the brown one, Vidya. You should try it once and see if it works. 🙂

        Reply
    7. Madhu says

      April 27, 2022 at 8:24 am

      Hi I used yellow mustard and it’s already 5 days and it’s not sour yet. I am from New York !

      Reply
      • Rachna says

        April 27, 2022 at 9:16 am

        It must be very cold there hence it is not fermenting. You must put it in warm oven to allow it to ferment.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi and welcome!

    I am Rachna, a Certified Nutritionist and Health Coach. I help you eat healthy. I specialize in healthy recipes especially Air fryer recipes.

    I offer Health and Nutrition Coaching aimed at helping you achieve fat loss, healthy eating habits and more stamina and flexibility.

    More about me →

    HEALTHY RECIPES

    • Air fryer Corn on the Cob
    • Air fryer Mushrooms
    • Air fryer Beet Chips
    • Air fryer Chickpeas
    • Air fryer Zucchini No Breading
    • Air fryer Peanuts

    LATEST RECIPES

    • Air fryer Bread Pizza
    • Indian Carrot Salad
    • Air fryer Popcorn Shrimp
    • Healthy Kala Chana Salad | Black Chickpea Salad
    • Turnip Curry | Shalgam ki Sabzi
    • Air fryer Buffalo Shrimp
    Hi and welcome!

    I am Rachna, a Certified Nutritionist and Health Coach. I help you eat healthy. I specialize in healthy recipes especially Air fryer recipes.

    I offer Health and Nutrition Coaching aimed at helping you achieve fat loss, healthy eating habits and more stamina and flexibility.

    More about me →

    HEALTHY RECIPES

    • Air fryer Corn on the Cob
    • Air fryer Mushrooms
    • Air fryer Beet Chips
    • Air fryer Chickpeas
    • Air fryer Zucchini No Breading
    • Air fryer Peanuts

    LATEST RECIPES

    • Air fryer Tempeh
    • Air fryer Eggs in a Basket
    • Chilli Cheese Toast
    • Air fryer Portobello Mushrooms
    • Chicken Parmesan in Air fryer
    • Air fryer Poached Eggs

    Footer

    ↑ back to top

    POLICIES

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    NEWSLETTER

    • Sign Up for emails and updates

    ABOUT

    • About
    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases. This blog earns income from affiliate links and ads.

    Copyright © Rachna cooks 2023