In a jar combine together sugarcane juice, water, haldi, mustard powder and salt, mix well, cover the lid and keep it for 2 - 3 days under the sun

After 2 - 3 days soak the moong dal for at least 4 hours, then wash it properly and grind it into a fine paste, add only little water if required, then add heeng and ginger green chillies paste, mix well. Then heat oil for deep frying and drop small small pakodis in the hot oil with your fingers, fry on medium heat until fully cooked, no need to make them brown, then put them directly in the water

Now squeeze out the extra water from the pakodis and put them in the ready kanji ka pani, at this time add red chilli powder to the kanji, keep it for a day under the sun, then keep it in the refrigerator to cool and serve them in a serving bowl, these are specially made for Holi, the festival of colours