Kali Gajar Kanji | black carrot Kanji – A very flavorful, spicy, fermented, yummy carrot drink. And now the magic word ………….HEALTHY.
Yes, this drink is healthy too. It is made during the season change i.e. February – march when our appetites are sluggish and digestion is not at its best. This drink helps in digestion ( as it is fermented) and its pungent, sour, spicy taste gives a kick to our appetites.
WE make this kali gajar kanji/ black carrot kanji and kanji bada at Holi. It takes 2-3 days of keeping in sun for proper fermentation and all the flavors to blend in. There is hardly any work involved. So by spending only 10 minutes, you get this awesome drink you can serve your guests on Holi festival when you have no time to spend in the kitchen.
I have already posted this black carrot kanji recipe 4 years back. But I am not very satisfied with my earlier photos so thought I will share it with you again. this time I got rave reviews for Kanji. My family found it fizzy just like the carbonated drink. It was compared to the likes of Appy fizz and declared better than any cold drink.
If you don’t have access to black carrots we can use red or orange carrots also in its place. The addition of beetroot ensures the enticing red color. black carrots are very healthy and high in antioxidants.
How to make Kali Gajar kanji
Preparation time: 10 minutes
has to be kept in sun for 2-3 days
1 kg Black Carrots ( you can use red carrots also)
2.5 liters water
4 tsp rai/mustard seeds
4 tsp salt
2 tsp red chili powder
Always use a glass jar or earthen pot to keep kanji
Note: as goes with all good things in life, moderation is the key here. Don’t have more than 2 glasses of it in a day. The afternoon is the best time to have it. Avoid taking it in the evening. We don’t want our digestion to get too active 😉
To make Kali Gajar kanji
Wash and peel the carrots.
Dice carrots. the size will depend on your liking. I like to keep small pieces which are easy to eat.
Dry grind rai/ mustard seeds to a coarse mixture. Don’t powder it. Fill a glass jar with 2-3 cups of water. Add coarsely ground rai, salt and red chili powder to water and give it a good shake.
Now add rest of the water, diced carrots, and beetroot.
Give it a good mix. Close the lid of the jar and keep it in sunlight daily for 2-3 hours for 3 days.
Kanji will be ready to drink on the 3rd day and it can be enjoyed till 5th day from the day we made it.
As it is fermented it should be finished by the 5th day.