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    Home Β» Drinks

    Kanji Recipe

    Published: Jan 27, 2016 Β· Modified: Feb 13, 2023 by Rachna Β·

    Jump to Recipe
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    This gajar ki kanji or probiotic carrot drink is very popular in North India during winters. It is a fermented drink made with carrots and beets. It is a super easy recipe that is also healthy for your gut.

    This is a vegan probiotic drink which is made by pickling carrots using mustard seed powder. The recipe uses no oil and minimal spices.

    I like it spicy so I use Indian chilli powder. But you can easily skip it. It is tart and spicy and absolutely delicious.

    Just like kombucha, this is very easy to make at home.

    You may also like: Ragi malt for weight loss, sattu drink, kokum sharbat, aam panna recipe, lemongrass tea.

    A glass of kanji in the foreground with fermented carrot sticks in the background.
    Jump to:
    • Ingredients
    • Variations
    • Serving suggestions
    • FAQs
    • Tips
    • Instructions
    • πŸ“– Recipe Card
    • πŸ’¬ Reviews

    Ingredients

    Carrots: Generally, this is made with purple carrots that come in winters in North of India. Since I don’t get those easily, I use the regular red carrots. You can use orange carrots too.

    Beets: I use beet to provide the rich magenta purple color to the kanji that is its signature colour. 

    Yellow mustard seeds: These seeds are less pungent than the regular brown mustard seeds and are typically used in this recipe. If using brown mustard seeds, halve the quantity.

    Salt and cayenne: I use salt and cayenne to flavour my kanji that is already very tart.

    Water: Use filtered or boiled and cooled water here.

    Ingredients for kanji: carrot batons, beet batons, cayenne, salt, pink salt and mustard powder.

    Variations

    Like I mentioned, this is a vegan recipe that uses black carrots. In place of those, a combination of red carrots and beet work perfectly.

    In case you want to, you can also add turnip batons in the recipe.

    You can use pepper in the recipe in place of cayenne.

    Serving suggestions

    1. Drink: Kanji is served as a drink. You can have it at room temperature or chilled.
    2. As a dip for vadas: Kanji vadas are very popular. You can make urad dal or lentil fritters and serve them dipped in kanji.
    3. Drinks or cocktails: Kanji has a refreshing tart taste. It can be used as a mixer in cocktails or added to other fruit juices or vegetable juices as a drink.
    4. At festivals: Kanji is served at Indian festival of Holi after playing with colours.
    5. For digestion: Kanji is a probiotic drink that is good for the gut. It is also a digestion aid. Having it after a meal helps it aid digestion.

    FAQs

    1. How is kanji made?

    Gajar ki kanji is made with carrots and beet that are fermented with spices.

    2. What does kanji taste like?

    It is tart and salty with a fermented taste.

    3. Is kanji healthy?

    Yes, kanji is very healthy for the gut. It is a probiotic drink and has been had over centuries in India for its digestive benefits.

    4. How is kanji stored?

    After fermentation keep it in a cool and dark place and consume within 5-7 days. Beyond that it becomes too tart and also loses its flavour. You can keep it in the fridge too.

    2 glasses of kanji drink and pickled beet in the background

    Tips

    1. Since fermentation is involved, it is very important to use sterilised glass jar or ceramic container for this recipe. I typically keep the glass jar in hot sun for a few hours after washing and then use.
    2. Depending upon how hot the sun is in your part of the world, it takes about 2-3 entire days in the sun for the kanji to mature. It starts tasting tart and then you know that it is done.
    3. Once it is mature, you can refrigerate it. Either way, consume it within 5-7 days or it gets too tart.
    4. Another trick is that I add a bit of water to water it down in case it starts tasting too tart.
    5. Don’t forget to serve the pickled vegetables as a side. They are delicious.
    6. You can also use some pink salt for an enhanced flavour.

    Instructions

    Peel and cut carrots into batons and keep aside. Peel and cut beetroot into similar sized batons and keep aside.

    Powder yellow mustard in a blender jar and keep aside.

    Now take a clean, sterilised glass or ceramic jar. Do not use metal or plastic containers.

    Place carrot and beetroot batons in the jar. Add mustard powder, salt, pink salt and chilli powder or cayenne.Β 

    A glass jar with carrot and beet batons, mustard powder, cayenne, salt and black salt.

    Now top up with water to the brim (about 8 cups)

    Give it a mix and cover with a lid or tie a clean muslin cloth at the neck.

    Place in hot sun in your balcony or patio so that it gets sunlight. Take it inside the house in the evening.

    Carrot and beet batons with seasonings, salt and topped up with water in a glass bottle.

    Repeat this method for 3-4 days till the liquid turns a deep ruby colour and has a tart taste to it.

    Your kanji is now ready. You can start consuming it at room temperature or cool it down and have it as a fermented drink with meal or otherwise.

    Top shot of kanji in a ceramic bowl with 2 glasses of kanji and carrot and beet batons in a glass bowl.

    Serve the crunchy fermented vegetables as a side. Enjoy your healthy kanji!

    Also taste when it is getting ready. If it has less salt, add more, same with cayenne. 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.

    Like any fermented drinks, this one is an acquired taste. I know people who swear by it and others who swear at it. πŸ™‚

    Either way, try it. It is different and at least quite liked in my home. And seriously how easy it is to make this.

    Here's the recipe card:

    πŸ“– Recipe Card

    2 glasses of kanji along with pickled beets and carrots in a bowl

    Kanji Recipe | Carrot Kanji Drink

    Rachna Parmar
    This fermented tangy Kanji drink is great for digestion and is a probiotic. It is made by fermenting carrot and beets with spices.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 mins
    Time in the sun for maturing 3 d
    Total Time 3 d 5 mins
    Course Drinks, Fermented Drink
    Cuisine North Indian | Punjabi, North Indian/ UP
    Servings 8 glasses
    Calories 35 kcal
    glasses

    Equipment

    • 1 Chef's knife

    Ingredients
     

    • 2 carrots peeled and chopped into batons
    • 1 beetroot peeled and chopped into batons
    • 2 tbsp. yellow mustard seeds coarsely powdered
    • 1 tbsp. cayenne
    • 1 tbsp. salt
    • 1 tbsp. pink salt
    • 8 cups water

    Instructions
     

    • You will need a clean glass or ceramic jar to ferment the kanji in.
    • I normally wash and dry a glass or ceramic jar and then keep it in sunlight for a few hours till completely dry to sterilize it.
    • Add the chopped carrot and beet batons along with the mustard powder, cayenne and both the salts in the glass or ceramic jar.
    • Now top up with water.
    • You will find that the carrot and beets float on top.
    • Cover it well and keep it out in the sun for a few hours for 3-4 days till it has fermented.
    • Always keep the bottle inside during the evening and night hours.
    • In 3-4 days, your kanji will have fermented enough and will be ready for consumption.
    • After this keep it in a cool and dry place and consume within 5-7 days.

    Notes

    1. 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.
    2. If you feel that the salt is less after fermentation, just add more.
    3. The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.
    4. Use yellow mustard instead of black mustard seeds for less sourness. If using. black mustard seeds, use half the quantity or 1 tbsp.

    Nutrition

    Calories: 35kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1464mgPotassium: 147mgFiber: 2gSugar: 2gVitamin A: 3321IUVitamin C: 3mgCalcium: 28mgIron: 1mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked the recipe, I request you to give it a star * rating either in the comments or on the recipe card. Thanks.

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    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 πŸ™‚ yes, Bangalore weather sure gives us this control to make it any day πŸ˜€ 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. πŸ™‚ 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 πŸ˜‰ Maybe this will change her mind πŸ˜€

      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. πŸ™‚

        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 πŸ˜€ 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. πŸ™‚ 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? πŸ™‚ 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. πŸ™‚

        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

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