Kali Gajar Ki Kanji
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Kali Gajar ki Kanji or Black Carrot Kanji is a fermented drink made in North India with black carrots around the time of Holi, the festival of colours. Black carrots along with ground mustard are fermented in water to make a delicious beverage. This traditional fermented drink is healthy and aids digestion.
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Ingredients
- 5-6 medium sized carrots gajar
- 1 litre water
- 5 tablespoon mustard ground
- 2 tablespoon oil
- 1/4 red chilli pwr
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Instructions
- Wash the carrots, peel them and cut them into 2 inch batons.
- In a pan boil the water. Add the carrots and bring the water back to a boil.
- Take it off the gas and leave to cool uncovered.
- When cold, add salt, ground rai and chili powder.
- Cover the vessel with a muslin cloth.
- Keep it covered for 2 days in the sun, for the flavours to mature.
- Once sour, convert into a glass, covered jug and refrigerate.
- Serve cold in glasses accompanied with the carrots, which can be eaten on their own as pickles.
- Keeps well for 2 weeks in the fridge.
Notes
Any type of salt such as common salt, rock salt, or kosher salt can be used.
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