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    Home » Hot & Cold Beverages

    Gajar Kaanji - Fermented Carrot Drink

    Published: Mar 28, 2014 · Modified: Aug 27, 2023 by Tanvi Srivastava · This post may contain affiliate links

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    Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

    You do not realize the goodness associated with certain kinds of foods (and drinks) until you are of a certain age. I say this because no matter how pretty it looked, I don't remember enjoying a glass of kanji back then.Now that I try to debate what to eat & what not to, guiltlessly gulping down this drink with the afternoon meals is a must.My container is nearing end but I am relishing it at least once a day for now.

    I am not much of a beverage person, a glass of water with a lemon wedge is my treat,even when eating out.The very fact that this fermented drink does not have a speck of sugar or other usual suspects found in beverages makes it very unique and the crisp, tart flavor is truly an acquired taste. If you are a fan of pickles & mustard, this could be a treat for you in the liquid form. I would compare it to the taste of a mellow pickling liquid but with hints of spices - all of which are all actually so so good for you.

    Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

    There is the star spice- the small brown mustard seeds,commonly know as rai in India, rich in omega-3 fatty acids & magnesium. Then the essential turmeric, best known for its anti inflammatory properties. Usually many don't use it,but I add a pinch of ajwain (carom seeds) & methi dana (fenugreek seeds), both of which help in better digestion & metabolism. Additionally, fenugreek seeds help lower the blood sugars. To top it all, the sun fermentation for about a week or so further improves the nutritional value of this drink.

    Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

    Kaanji is an end of winter, spring onset drink in northern parts of India, particularly Punjab. It is usually prepared during Holi, and served as a beverage.Normally, purple/black carrots are used which are available in abundance in India during February-March spring months but if you do not get those - use any kind of carrots & put in a few slices of beets for that lovely ruby color. Many recipes add turnip slices or alma (indian gooseberries) too - just to increase the nutritional value.

    Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

    Sometimes, lentil nuggets (Kaanji Vada) are dunked in this sour liquid & served as a street side snack. The fluffy nuggets absorb all that liquid and turn deliciously spongy and soft to eat. Boondi ( Crispy chickpea flour drops) are what I topped my tumbler with, however you can serve it all on its own. The fermented carrots & beets can be eaten as pickles.

    Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink
    Kaanji Featured image.
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    Gajar Kanji

    Fermented, probiotic spicy drink from north india made with carrots, beetroot, mustard and spices.
    Prep Time10 minutes mins
    Cook Time5 days d 10 minutes mins
    Total Time5 days d 20 minutes mins
    Course: Drinks
    Cuisine: Indian
    Diet: Gluten Free, Vegan
    Servings: 6 servings
    Author: Tanvi Srivastava

    Ingredients

    • 5 carrots
    • 1 small beetroot
    • ½ tablespoon brown mustard seeds rai
    • ¼ teaspoon hing asafetida
    • ¼ teaspoon turmeric powder
    • 1.5 teaspoon kala namak indian rock salt
    • ¼ teaspoon red chilli powder
    • 1 teaspoon salt
    • 6 cup water

    Instructions

    • Sterlize a wide mouthed glass container large enough to contain 6 cups water with a non-reactive lid.
    • Thoroughly wash & peel the carrots and beetroot. Using a sharp knife, cut them into thin slices. You could cut them in rounds or batons, dosent matter, but the slices should not be very thick.
    • Bring water to a boil. While the water is boiling, using mortar & pestle, coarsely crush the mustard. Place the sliced beetroot & carrots in the container. Add the crushed mustard along with hing, turmeric, black salt & red chili powder.
    • When the water has boiled, take off the stove and let sit on counter top to cool down a bit. Add the hot water to the container and using a wooden spoon, stir the contents thoroughly. With another clean spoon, taste and adjust the salt. At this point the contents will taste bitter but all that will go away after fermentation.
    • Tie a muslin or cheesecloth and cover the container. Let sit in sun for 5-7 days. Stir 2-3 times a day with clean wooden spoon.
      Kaanji is ready when it starts tasting sour.The fermentation time will depend on sunlight in the place you live. The longer you ferment, the sour it gets.
    • You can serve Kaanji at room temperature or chilled. Add boondi or dried mint leaves as garnish.
    • The fermented carrots & beets can be eaten as pickles. Kaanji can be stored for up to 2 weeks, refrigerated.

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    Filed Under: Hot & Cold Beverages

    Reader Interactions

    Comments

    1. Lail | With A Spin

      March 28, 2014 at 10:01 pm

      Very interesting drink. Never heard of it before. Love the vibrant color of the drink. Looks very refreshing.

      Reply
      • Tanvi

        March 29, 2014 at 3:40 pm

        Probably because its a very regional (north indian) thing. We drink up a lot of it during winter-spring months!

        Reply
    2. Rosa Mayland

      March 29, 2014 at 1:22 am

      Wow, this is a fabulous drink! So healthy. Something really original.

      Cheers,

      Rosa

      Reply
      • Tanvi

        March 29, 2014 at 3:40 pm

        Thank you!

        Reply
    3. Saloni Banga

      March 29, 2014 at 1:34 am

      I love Kaanji and with the Vada's it's a deadly combination. Great pictures!

      Reply
    4. Archana @ The Perfect Zest

      March 29, 2014 at 5:41 am

      I have to say, despite being an Indian, Kaanji is a very new concept to me. The drink looks delicious though - what a gorgeous color.

      Reply
    5. Aruna Panangipally

      March 29, 2014 at 6:53 am

      Very interesting..... I have never had Kaanji and look forward to trying it!

      Reply
    6. Uma

      March 29, 2014 at 2:21 pm

      something new to me.. quite unique and colorful!

      Reply
    7. Joyti

      March 29, 2014 at 6:31 pm

      Wow, what a gorgeous drink (I've never had it). Lovely, lovely color. I adore the photographs - your ingredients shots, in particular, are the best!

      Reply
    8. tahemeem

      March 29, 2014 at 6:32 pm

      I never heard of it ever.. but it looks great and I bet it tastes amazing... you completely sold this to me 🙂

      Reply
    9. Poornima

      March 30, 2014 at 5:51 am

      Have never had this, love the vibrant color and the flavors too.

      Reply
    10. Priya

      March 31, 2014 at 4:02 am

      Vibrant and very attractive drink..

      Reply
    11. Shibi @ FlavzCorner

      March 31, 2014 at 9:10 am

      Never heard of this drink. It looks awesome and sounds healthy. BTW all the clicks are beautiful!!

      Reply
    12. Kiran @ KiranTarun.com

      April 02, 2014 at 1:28 pm

      Looks so interesting and refreshing!

      Reply
    13. deelightfullyveg

      April 03, 2014 at 5:50 am

      Loved the presentation and the recipe!

      Reply
    14. afracooking

      May 04, 2014 at 8:19 am

      What a fabulous blog you have. I stumbled across it by accident and cannot stop browsing! Amazing recipes. Looking forward to seeing what you will cook up next 🙂

      Reply
    15. Creatist

      September 18, 2014 at 4:57 pm

      Thank you for this! This was my favourite drink when I was a kid.. you brought back lovely childhood memories.

      Reply

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