Vandana Mathur-Dhaul | March 16, 2014
Holi is around the corner and I am pining for Kanji drink. I have a jar that is ‘sunning’ itself and should be ready in a day or two. Mum would make it days in advance and I remember sneaking around the ‘martabaan’ in the hope that I could get a quick spoonful until she would finally announce that the Kanji drink was ready and we could ‘officially’ taste it. taste.. nah! attack sounds more appropriate.
For the uninitiated, this hot and fiery drink is very popular in Northern India and is traditionally served as a non-alcoholic appetizer on Holi. Simple to make, it is an acquired taste – you either love it or you don’t. It’s fermented aroma is something that is unmatched.
There are many recipes for this humble drink and while they must all taste lovely – here is the one Mum has handed down to me. The original recipe calls for black carrots but I haven’t spotted them here so I use the sweet red ones instead. A little beetroot is thrown in for a richer purple colour.
Step 1: Prepare your ingredients
You will need:
Step 2: Bring the water to a boil in a pot. Add the carrots to it. When it comes to a boil again, switch off the heat and let this cool down.
Step 3: After it has cooled down, add the beetroot slices, ground mustard and salt.
Step 4: Transfer to a glass jar with a snug fitting lid. Place this jar in direct sunlight. In 3-5 days the Kanji will be ready to drink.
Step 5: Your Kanji drink is ready to serve. Serve chilled.
For reading this far, here’s a printable version of the recipe. If you try this recipe, do share your experience in the comments below.
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