Mar 4, 2022 Feb 25, 2023 by [Archana Potdar] · This post may contain affiliate links · 36 Comments

Kali Gajar Ki Kanji Recipe

Kali gajar ki kanji is a healthy probiotic fermented drink. Continue reading to learn how to make it if you do not have access to black carrots.

Kanji a healthy fermented probiotic drink ready to serve.

Fermented foods are traditionally consumed in India on regular basis. A few examples are curds, pickles, idli, dosa.

In North India, from the beginning of winter to early spring you can expect jars of a dark liquid on the balcony. These jars hold a delicious fermented Indian kombucha, the kali gajar kanji.

An acquired taste kanji is made by fermenting black carrots and spices in the sun. If you have no access to black carrots use regular carrots( even the orange ones are fine) and beetroot.

This Kali Gajar Ki Kanji Recipe and me

The beautiful colour of the drink draws you to this sour drink. You need to develop a taste for this drink.

I first saw black carrots during the Delhi tour for BM#75. When we spent an entire day in Chandni Chowk, walking, gawking and eating!!! Vaishali and Preethi our local hosts and guides were kind enough to share the recipe for making this delicious Kanji. This is, in fact, Vaishali’s recipe and Srivalli picture of black carrots. This is the only one the group has.

P. C. Srivalli

Now since I cannot find black carrots I need to find a way of making some Kanji with regular carrots.

Why MSK Gajar Ki Kanji recipe:

Make my Kali Gajar Ki Kanji Recipe as

Easy
Healthy probiotic
Delicious
Rich in antioxidants
There is no cooking involved
I made the kaanji with both black carrots and regular carrots

Get started making Gajar ki Kanji:

Ingredients:

These are the ingredients you will need. For quantities please check the recipe card.

Black Carrots
Mustard powder
Red chilli powder
Rock salt
Asafoetida
Water
Sunlight

Method:(details and pics, stepwise desc)

Peel the carrot and slice them.
Add them to a sterilized jar.
Add salt and mustard powder and shake.
Add water, stir and place it in a sunny area.
Shake the jar twice a day.
The kaanji will be ready in 4-5 days in a cold place. Me where winter is non-existent it was fine the next day.

Substitutes:

Black carrots: Use regular carrots and beetroots. In case you cannot get black carrots or Kali Gajar use 5 small carrots and 2 small beetroots. Peel and slice them.
Mustard: Use lesser mustard or the red variety of mustard for a milder taste.
Chillies: I plan to add some green chillies in my next winter batch.

Variations:

This recipe I hve assumed that you have used black carrots. In case have regular carrots add beets.
Experiment add veggies like turnips to the jar. The only closest relative of this drink is the Turkish Salgam made from turnips.

Equipment:

Cutting Board
Knife
Steralized bottle
Bowls

How to serve:

Strain the solids out and serve.
The carrots and beetroot in the kanji taste delicious as a pickle. Try it with sambhar rice or curds rice.
You can serve this Kali Gajar ki Kanji even to toddlers it is non-alcoholic.

How to store:

As the kanji sits longer it gets sour so we try and finish it as soon as possible.
I have stored the strained liquid in the fridge for 5 days. After that the jar was empty.

This recipe I had posted some time ago for Foodie Monday bloghop, I had black carrots. I am now updating it with SEO friendly writeup, and the option of using regular carrots and of course pictures.

For Your Questions:

Protips:

Use a clean sterilised jar to make the kanji.
You do not cook the kanji so use boiled and cooled water to make kanji.
If you see any fungus or if the drink does not smell good discard it.
Use lesser mustard if using black mustard. (black mustard is more pungent.
Experiment add veggies like turnips to the jar. The only closest relative of this drink is the Turkish Salgam made from turnips.
The carrots, beetroot in the kanji make a wonderful pickle with an Indian meal.

Some other probiotic foods:

This is an old post that I am updating with newer pictures and a write up as a part of the group Foodies_RedoingOld Post.

Recipe card:

Black Carrots Fermented Drink

A probiotic fermented drink made with black carrots is delicious and healthy too. Serve for Holi!

5 from 15 votes

Print Pin Rate

Course: Drinks, Festival Cooking, Kid-Friendly

Cuisine: Dairy-free, Gluten-free, Indian, Vegan

Keyword: Black Carrots, Gajar ki Kanji, How to make, Kali Gajar, Kanji

Prep Time: 10

Cook Time: 0

Resting Time: 5

Total Time: 5 10

Servings: litres

Calories: 66kcal

Author: ArchanaPotdar

Equipment

Bottle
Chopping Board
Knife

Ingredients

1 big black carrot
2 tablespoon mustard powder
Pinch whole cumin seed
5 litres water
Salt to taste

Instructions

Peel the carrot and slice them.
Put them in a sterilized jar.
Add salt and mustard powder and shake.
Add water, stir and place it in a sunny area.
Shake the jar twice a day.
The kaanji will be ready in 4-5 days.

Notes

In case you cannot get black carrots or Kali Gajar use 5 small carrots and 2 small beetroot.

Use a clean sterilised jar to make the kanji.
You do not cook the kanji so use boiled and cooled water to make kanji.
If you see any fungus or if the drink does not smell good discard it.
Use lesser mustard if using black mustard. (black mustard is more pungent.
Experiment add veggies like turnips to the jar. The only closest relative of this drink is the Turkish Salgam made from turnips.
The carrots, beetroot in the kanji make a wonderful pickle with an Indian meal.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

Nutrition Facts

Black Carrots Fermented Drink

Amount Per Serving (250 ml)

Calories 66 Calories from Fat 6

% Daily Value*

Fat 0.7g1%

Carbohydrates 13.3g4%

Fiber 5.6g23%

Protein 1.4g3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

Pin for later:

Enjoying some Kanji, a fermented, probiotic, non-alcoholic drink.

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