Recipe: Gajar Kanji or Carrot Kanji | How to make Gajar ki Kanji
Gajar kanji or carrot kanji is a traditional punjabi fermented drink that is made in the winters. Black carrots appear in the winters in north india and these give the kanji its characteristic purple color.
The kanji is made with simple ingredients – carrots, mustard powder, red chilli powder and black salt along with water. The mustard added to the kanji helps in keeping the body warm in the chilly winters of the north. You can also add some turnips to the kanji if you prefer.
Recipe Type Veg.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 5-6 medium sized carrots/gajar
- 2 small beetroots
- 8 cups water - approx 2 litres of water (boiled & filtered or purified)
- 1 or 1.5 tsp red chili powder
- 3 tbsp mustard powder (dry grind 2 or 2.5 tbsp mustard)
- black salt as required
- rinse and then peel the carrots and beetroots.
- chop into long pieces.
- mix all the ingredients in a glass or ceramic jars.
- cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days.
- stir with a wooden spoon everyday before keeping the jars back in the sun.
- when the kanji tastes sour, it means the drink is fermented.
- serve carrot kanji straightway or refrigerate.
The carrots and beetroot get pickled in the process of fermentation and can be served as side pickle with the simple dal-rice or indian main course.