Gajar kanji is the perfect bringht drink for Holi. Carrots along with ground mustard are fermented in water to make a delicious beverage. This traditional Holi drink is healthy and aids digestion. It replenishes the liver and alkalises the body and cleanses blood. Generally kanji is made with black carrots (kali gajar) which are available around the Holi season in North of India. But you can make gajar kanji with regular carrots also by simply adding beetroot to it.
Serves : 3- 4
Total Time: 3 – 4 Days
- 4 Medium sized Carrots (Gajar)
- 1 medium Size Beetroot (Chukandar)
- 2 litres Water approx
- 1 tsp Red Chili Powder
- 2 tbsp coarse Mustard Powder (Rai)
- 1 tsp Black salt as required
- 1/2 tsp Salt
How To Make Gajar Kanji:
- Peel the carrots and the beetroot.
- Rinse them and cut then into thick sticks of 1/2 inch thickness.
- Take a earthen big pot or big water jug or big pan with lid.
- Put water, rai, gajar, beetroot, salt, red chilli powder and black salt.
- Stir well. Now cover with a lid or muslin cloth and keep the pot in the sun for the flavours to mature.
- Every day around sunset bring the pot inside.
- Next day stir with a wooden spoon before keeping the jars back in the sun. Repeat this process for 3 – 4 days. Sometimes it just takes 3 days for the kanji to ferment while sometimes 4. Do taste the kanji everyday before keeping it out in the sun. Adjust the salt and chilli to taste .
- Generally after 3rd day the kanji tastes sour, it means the drink is fermented and ready.
- Serve the gajar kanji along with carrot and beetroot sticks.
- Once it gets fermented it will get sourer each day. So it is best to refrigerate till it lasts. Keeps well for 2 weeks in the fridge.