Kali Gajar ki KanjiÂ 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.
5-6medium sized carrots ( gajar)
1 litre water
5 tbsp mustard ground
2 tbsp oil
1/4 red chilli pwr
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.
Any type of salt such as common salt, rock salt, or kosher salt can be used.
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