Holi always calls for scrumptious delicacies and refreshing drinks. While we have drinks like thandai and lassi which are customarily prepared on this occasion, Kanji is another beverage which is not known to many people. Kanji is a North Indian beverage that is prepared through fermentation. Kali Gajar Ki Kanji is one such beverage recipe which is both nutritious and flavorsome and you can have it with Gujiyas. This kanji can be easily prepared at home using minimum ingredients like black carrots, mustard powder, red chili powder, rock salt, asafoetida, and water. It has nutrient-rich black carrots in it as its main ingredient. They are high in beta-carotene, potassium, Vitamin K, and antioxidants and also have dietary fibers that aid in digestion. This wine- colored drink has a sour taste which makes it very delectable. This drink is fermented under the sunlight for 4- 5 days where it develops healthy probiotics. It is a healthy beverage which can be consumed by people of all age groups. Serve it at kitty parties, anniversaries and get-togethers and earn compliments from your guests. You can make this drink a week before Holi, so that it is ready to consume on the day.
250 gm black carrot
30 gm mustard powder
25 gm red chilli powder
40 gm salt
15 gm asafoetida
1 litre water
2 tablespoon ghee
How to make Kali Gajar Ki Kanji
To prepare this beverage, boil the water in a large container.
Meanwhile, wash and peel the carrots properly. Cut them into batons and transfer into a large bowl.
Add the red chilli powder, mustard seeds powder and rock salt to the carrots and mix gently.
Now, add these carrots to the boiled water and allow the to mixture cool down.
Heat a pan over a low flame with some ghee and add the asafoetida to it. Then, place a bowl with charcoal pieces in this pan and cover it with a lid for 2 minutes. Once done, turn off the flame and remove the lid and bowl from the pan.
Add the carrot mixture to the pan and let it soak the flavors of Asafoetida dhuwaar.
Next, take an earthen pot and add the carrot mixture to it. Seal it from the top.
Keep this earthen pot in the sunlight to ferment it for 4 to 5 days. In case, if there isn't ample sunlight, keep it in a warm place and let it ferment.
Once done, taste the kanji to check if it is ready. If it tastes sour, then pour it into a cocktail glass and serve.