Kaanji is a traditional fermented drink from Punjab and is made during the Holi season.
Normally it is made from black carrots and has a contrasting purple color. However, it can also be made from regular carrots and beetroots, with the latter imparting purple color.
Table of contents
What is Kaanji?
Holi festival is near and summers are ready to arrive. In India, one cannot imagine the festival without kaanji. Kaanji is a fermented drink of carrots and beetroot with mustard seeds.
The preparation takes 5-7 days to ferment, but it is justifiable to wait as it tastes really awesome. The sour taste of kanji with the pungent taste of mustard and distinct aroma and color of beets and carrots make it a heavenly preparation.
The purple color of the drink is due to the released polyphenolic antioxidants from carrots thus relieves from oxidative stress build-up in the body, thereby keeps you away from many other ailments. Try this with boondi sprinkled on top and enjoy. Moreover, the beets are known to possess medicinal value and maintains gut health, so that’s a plus point too.
If you are wondering how to make gajar ki kaanji recipe or fermented carrot drink, then this is the perfect page for you. Make this healthy and wonderful probiotic Kaanji drink this holi season.
Do try this recipe and let us know how it turned out for you in the comment section below this recipe.
Ingredients Needed for Kaanji
- Carrot: Normally black carrots are used to make kaanji and the color of the drink is achieved from that but I have used normal English carrots.
- Beetroot: To add the beautiful purple color and flavors.
- Salt and red chili powder: For seasoning.
- Mustard seeds: Helps in the fermentation of the drink.
How to make Kaanji?
Wash and cut carrots and beetroot in french fries sticks. shape Take a glass container or jug. Add carrots and beetroot sticks to it.
Fill it with about 2 liters of water. Add mustard seeds powder, salt, chili powder in it. Close the lid and set it aside.
It will take 3-4 days to get it ready. Store in a warm place, preferably sun bask if posibble. In about 2-3 days, sour taste and pungent smell give an indication that it is ready to drink.
Pour in serving glass, add boondi over top, add lemon juice if required, and serve chilled.
Pro Tips /FAQs
As I said above, kaanji is a fermented carrot drink. Yes, of course, you can make it with carrots only. Use black carrots to get that distinct purple color or if you can not find lack carrots then use regular carrots instead.
It depends on the weather. If it is a bit warm, kaanji will be ready in 2-3 days. And if the weather is a bit cold, it might take 5-7 days to ferment. Sun basking really helps the drink to ferment faster.
Kaanji stays fresh for up to two weeks. After one batch of drink is finished, add some more water into the same carrots and let it ferment again.
I always add some carrot and beets while serving. After drinking the kaanji, you can consume those veggie sticks.
Yes, of course, skip adding boondi if desired. Boondi adds a crunch and texture to the drink. You really don’t have to add it if you don’t want to.
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Looking for more such drink recipes to get some ideas for your snacking? Do not miss my Dalgona Coffee and Blueberry Lemonade and the best one’s Virgin Kiwi Daiquiri.
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Kaanji
Equipment
- Glass Jar
Ingredients
- 4 medium-sized carrots
- 1 medium-sized beetroot
- 2 tablespoon brown mustard seeds coarsely ground
- salt to taste
- 1 teaspoon red chili powder
Instructions
- Wash and cut carrots and beetroot in french fries sticks. shape
- Take a glass container or jug. Add carrots and beetroot sticks to it.
- Fill it with about 2 liters of water.
- Add mustard seeds powder, salt, chili powder in it. Close the lid and set it aside.
- It will take3-4 days to get it ready. Store in a warm place, preferably sun bask if posibble.
- In about 2-3 days, sour taste and pungent smell give an indication that it is ready to drink.
- Pour in serving glass, add boondi over top, add lemon juice if required, and serve chilled.
Video
Notes
- Can we make kaanji with carrots only? As I said above, kaanji is a fermented carrot drink. Yes, of course, you can make it with carrots only. Use black carrots to get that distinct purple color or if you can not find lack carrots then use regular carrots instead.
- How long does it take to ferment the Kaanji? It depends on the weather. If it is a bit warm, kaanji will be ready in 2-3 days. And if the weather is a bit cold, it might take 5-7 days to ferment. Sun basking really helps the drink to ferment faster.
- What is the shelf life of Kaanji? Kaanji stays fresh for up to two weeks. After one batch of drink is finished, add some more water into the same carrots and let it ferment again.
- What to do with the carrot/beetroot pieces in the drink? I always add some carrot and beets while serving. After drinking the kaanji, you can consume those veggie sticks. Keep refilling until the drink stops changing color.
- Can we serve kaanji without boondi? Yes, of course, skip adding boondi if desired. Boondi adds a crunch and texture to the drink. You really don’t have to add it if you don’t want to.
Nutrition
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Kaanji and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl