Ras ki Kanji

Name: Ras ki Kanji
Cuisine: Indian
Ingredients: 1 cupYellow moong dal; 750 ml water; 250 ml sugarcane juice; 2 Tb yellow mustard powder/rai powder; to taste Salt; 1/4 tsp red chilli powder; 1/4 tsp asafoetida/hing; 1/4 tsp black pepper powder; Chopped coriander to garnish

Shuchi Jain @shuchi_191171

#holi
Holi is not complete without Kanji. It is a fermented drink made in North India. Moong dal pakodis/ball are dipped in mustard powder fermented water. My twist is making it with sugarcane juice--- Ras ki kanji. It's a lovely twist of slight sweetness along with tanginess.

Shuchi Jain @shuchi_191171

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Ingredients

1cupYellow moong dal
750 mlwater
250 mlsugarcane juice
2 Tbyellow mustard powder/rai powder
to tasteSalt
1/4 tspred chilli powder
1/4 tspasafoetida/hing
1/4 tspblack pepper powder
Chopped coriander to garnish

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Steps

1

For Kanji- Boil water and cool to room temperature.
2

In a strelized jar add 250ml sugarcane juice, 750ml water, salt to taste, mustard powder, red chilli powder (optional), asafoetida/hing and black pepper powder. Mix well. Put the lid properly.
3

Soak moong dal in enough water for 3-4 hrs. Grind it into a thick paste using minimal water. Transfer to a wide bowl and beat it for 10-15 minutes till light and fluffy.
4

Heat oil in a wok and fry the vadas on medium heat, in batches till brown. Drain on a tissue paper.
5

Keep the kanji in sun for one day or on the kitchen counter for 2-3 days. Keep stirring it on intervals. The ras ki kanji changes colour from olive green colour to slightly cremish when fully done. Depending on tangeness required you can keep for few days outside.
6

Once done. Soak the vadas in hot water for 1/2 hr, then sqeeze and add to the kanji. Serve chilled garnished with coriander or mint. Can store in fridge for a wk.