on Mar 17, 2021, Updated Aug 12, 2023 Kanji drink is a must-make for Holi. Check out my other recipes that you can make for Holi – Thandai Syrup, Thandai Powder, Gujiya, and Namak Para.
You Might Also Like
It has a unique color and taste and uses a unique preparation method: fermenting for 2-5 days. India has a tradition of making fermented food like pickles, dosa, idli, yogurt, etc, and this Kanji drink recipe is a great addition to the list. This drink is rich in antioxidants and dietary fibers. It is a probiotic drink that is great for gut health and improves digestion. It is often enjoyed as an appetizer drink and is a must-make for the Holi festival in our house. Kanji drink can be called Indian Kombucha, although the process of making the two is very different. It’s super quick to bring together, and then all you need to do is keep it in good sunlight to ferment. This recipe is vegan and gluten-free. Black carrots are not easily available, so I made the recipe using red carrots. I also add a few beetroots to this drink to give it that lovely purple color. Replace carrots with thick slices of watermelon peel to make tarbooj ke chilke ki kanji. This is a traditional recipe that is very popular in Mathur households. We also make lauki ki kanji by replacing carrots with thick slices of bottle gourd, along with the peel. While cutting the slices, remove the soft pith. You can also make kanji drink using orange carrots, flat beans (sem), potatoes, or turnips. Mustard Seeds – Use only yellow mustard seeds. Black mustard seeds could make it bitter. Others – You will also need salt, turmeric powder, and red chili powder. Wash 7 oz (200 g) of red carrots and discard ½-inch of the top and bottom. Peel them using a vegetable peeler. Cut the carrots into ¼-inch thick and 1-inch long fingers (batons). Wash 1.8 oz (50 g) of beetroots and discard the ½-inch of top and bottom. Peel them using a vegetable peeler. Cut the beetroot into thin wedges. Add 5 teaspoon of yellow mustard seeds to a grinder and grind to make a coarse powder. Gather the remaining ingredients. Note – Ensure the jar in which you ferment the Kanji is clean and dry. Making kanji is like pickling, so you have to be extra careful about the cleanliness of the vessel and the spoons you use to stir it. Note – Some people do not boil the water while making this drink. I do it to ensure the drink doesn’t get spoiled while fermenting. Do this extra step for peace of mind. Add the carrots and beetroots to the pot and cover it with a lid for 10 minutes.
4 teaspoon salt 2 teaspoon turmeric powder 1 teaspoon red chili powder 5 teaspoon yellow mustard seeds powder
Transfer the drink to a clean glass or ceramic jar. Cover the mouth of the jar with a muslin cloth and secure the cloth with twine. Note – Keep the jar in a shaded area at night and bring it back to sunlight in the morning. The time of fermentation will depend on how strong the sun is. If the sun is strong, Kanji will get ready in 2 days; if it is mild, it can take up to 5 days to ferment properly. So make sure to check it every day, and once it tastes tangy, immediately keep the jar in the refrigerator. Note – If you see any green mold on the kanji, you have fermented it more than required. Make sure to discard it; otherwise, it may cause stomach upset. The ready kanji is tangy and pungent in taste with a nice fermented aroma. Once the kanji drink is ready, remove the cloth and stir the drink using a long spoon. Refrigerate it for 2-3 hours before serving. Make sure to stir it well just before serving. Serve kanji in glasses and a few pieces of carrots and beets in each glass as an appetizer drink. Add a few ice cubes to the glasses to make it extra chilled. Consume the refrigerated kanji drink within 4-5 days when it’s ready. If kept for a long time, it loses its flavor.
