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Kanji a healthy fermented probiotic drink ready to serve.
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5 from 15 votes

Gajar ki Kanji Recipe

A probiotic fermented drink made with black carrots is delicious and healthy too. Serve for Holi!
Prep Time10 minutes
Cook Time0 minutes
Resting Time5 days
Total Time5 days 10 minutes
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
Servings: 5 litres
Calories: 66kcal
Author: ArchanaPotdar

Equipment

  • Bottle
  • Chopping Board
  • Knife

Ingredients

  • 1 big black carrot
  • 2 tablespoon mustard powder
  • Pinch cumin seeds
  • 5 litres Water
  • Salt to taste

Instructions

  • Peel the 1 big black carrot and slice them.
  • Put it in a sterilized jar.
  • Add Salt and 2 tablespoon mustard powderPinch cumin seeds and shake.
  • Add 5 litres 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.

Nutrition

Serving: 250ml | Calories: 66kcal | Carbohydrates: 13.3g | Protein: 1.4g | Fat: 0.7g | Fiber: 5.6g