Gajar/ Carrot Ki Kanji

 

Ingredients

1 big black carrot

2 tbsp mustard powder

Pinch cumin seeds

5 liters 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 powder, pinch cumin seeds and shake. Add 5 liters 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.

 

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