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Kanji Drink – A special recipe for the Holi festival

Vandana Mathur-Dhaul | March 16, 2014

Drinks  Juices  Recipes  

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.

The Visual Recipe

Step 1: Prepare your ingredients

You will need:

  • 250 gm carrots – peeled, split lengthwise and cut into finger long strips
  • 2-3 slices of beetroot – for the deep maroon hue
  • 6 cups water – for boiling the carrots
  • 3 tbsp powdered mustard seeds – freshly ground
  • 2 tbsp salt – can be adjusted to taste

Kanji Drink Ingredients

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.

Kanji Drink

The Printable Recipe

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.

Kanji Drink - A special recipe for the Holi festival
Author: 
Recipe type: Drinks
Cuisine: Indian
Serves: 5
 
A non-alcoholic drink that is served during Holi - the Indian festival of colours. Its attractive purple hues and pungent aroma make for an interesting drink.
Ingredients
  • 250 gm carrots – peeled, split lengthwise and cut into finger long strips.
  • 2-3 slices of beetroot – for the deep maroon hue.
  • 6 cups water – for boiling the carrots.
  • 3 tbsp powdered mustard seeds – freshly ground.
  • 2 tbsp salt – can be adjusted to taste.
Instructions
  1. 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.
  2. After it has cooled down, add the beetroot slices, ground mustard and salt.
  3. 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.
  4. Serve chilled.
Notes
As it ferments, the purple colour will intensify. After a few days, ground mustard seeds will float up to the surface.
You can adjust the saltiness after the fermentation is complete.

 

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Vandana Mathur-Dhaul

Founder and Chief Party Girl at The Party Hub. Woman entrepreneur. Passionate runner. Full time mommy and blogger at apinkshoelace.com where I write about food, fitness and finding happiness while embracing the lunacy of life. Other articles by this author

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