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.
1 big black carrot
5 liters water
2 tbsp mustard powder
Pinch whole cumin seed
Salt to taste
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.