Kaanji is a a fermented drink made with black carrots , mustard powder and water. These black carrots are available only in winters and just in the Northern states of India. While we were on our Blogging Meet in Delhi in Feb, most of the friends picked these carrots. I wonder how they used them, but when I got back I made a big big jar of Kaanji.
The drink is very refreshing and delicious . I remember even as a kid I used to relish this and could have two three glasses of this drink. If I am not travelling North side in winters, mom makes an extra effort to send the carrots through some one. The drink can also be made with beetroot in summers , it gives the same purple color , and is equally delicious and refreshing .
While making the drink , make sure the jar in which you are making is sterilized. Add the sliced carrots , salt, mustard powder and a pinch of whole cumin seeds. Give this a good shake and then top the jar with water . The purple color will come , but you shall have to wait for a couple of days . The carrots will slowly release their color. I used just one carrot which probably weighed 200 gms and filled about 5 liters of water .This purple color is after about 5 days. In the meantime the water will ferment too. The fermentation depends on the weather , if it is very cold it might take a day or two longer. And yes do check the salt once you add water . Once done it can be stored in the frig.
Kaanji
Ingredients
1 big black carrot
5 liters water
2 tbsp mustard powder
Pinch whole cumin seed
Salt to taste
Method
Peel the carrot and slice them.
Put them in a sterilized jar.
Add salt and mustard powder and shake.
Add water, stir and place it in a sunny area.
Shake the jar twice a day.
The kaanji will be ready in 4-5 days.
Kaali Gajjar ki Kaanji
Ingredients
- 1 large black carrot
- 2 tbsp mustard powder
- salt to taste
- 1 tsp cumin seeds
- 5 litres water
Instructions
- Peel the carrot and slice them.
- Put them in a sterilized jar.
- Add salt, cumin seeds ,mustard powder and shake.
- Add 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
The Kaanji is my post under Summer Coolers for BM #76 .
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#76 and This is for Srivalli's Kid's Delight event, guest hosted by Amara, themed on Summer Coolers.
This kaanji looks awesome Vaishali. I used them in salads. I should have asked you for some recipes..
Oh, what a beautiful drink Vaishali..my black carrot disappeared..bhoooo…I kept it in the fridge and came back in the evening to check, it simply disappeared. I didn’t know whom to ask as well..next time I will make sure I get hold of these black carrot and make this drink.
Perfect for summer vaishali. I can really imagine the cooling effects of this drink! At home we used to soak leftover cooked rice in water. And the next morning drain the water add drink it with a pinch of salt. So cooling and perfect for summers. This sounds quite a lot like that one.
This drink is new to me,sounds interesting.Love the color of the drink..
A very interesting recipe indeed… have never seen black carrots…
I have heard about the kaanji, but never tried it! Love the beautiful purple hue of the drink!!
So new to me ,first time heard about black carrot and this drink. Looks very inviting and would love to taste.
Heard about this kaanji but never had a chance to taste it. Very catchy and pretty attractive drink.
Wow such a beautiful kaanji, love the bright color. Must be tasting delicious.
Such a refreshing drink.. Love those colours!!
That is a very interesting kaanji made with carrot. Love the addition of mustard powder.
I used to make a big jar of kaanji back in India. Your post reminds me of that. Looks refreshing.