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.
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.
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.
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.
Gajar Kanji
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.
Lail | With A Spin
Very interesting drink. Never heard of it before. Love the vibrant color of the drink. Looks very refreshing.
Tanvi
Probably because its a very regional (north indian) thing. We drink up a lot of it during winter-spring months!
Rosa Mayland
Wow, this is a fabulous drink! So healthy. Something really original.
Cheers,
Rosa
Tanvi
Thank you!
Saloni Banga
I love Kaanji and with the Vada's it's a deadly combination. Great pictures!
Archana @ The Perfect Zest
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.
Aruna Panangipally
Very interesting..... I have never had Kaanji and look forward to trying it!
Uma
something new to me.. quite unique and colorful!
Joyti
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!
tahemeem
I never heard of it ever.. but it looks great and I bet it tastes amazing... you completely sold this to me 🙂
Poornima
Have never had this, love the vibrant color and the flavors too.
Priya
Vibrant and very attractive drink..
Shibi @ FlavzCorner
Never heard of this drink. It looks awesome and sounds healthy. BTW all the clicks are beautiful!!
Kiran @ KiranTarun.com
Looks so interesting and refreshing!
deelightfullyveg
Loved the presentation and the recipe!
afracooking
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 🙂
Creatist
Thank you for this! This was my favourite drink when I was a kid.. you brought back lovely childhood memories.