Gajar Kanji

Name: Gajar Kanji
Total time: 300 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 cups water; 3 carrots; 1 tbsp white mustard seeds crushed; 1 teaspoon chilli powder; 1/2 teaspoon pinch Asafoetida; as required rock salt

Inish Issac @InishKitchen

#indiankitchen #goldenapron
Kanji a fermented drink made with seasonal black and pink carrots and with mustard. Punjabi cuisine is heavily influenced with Mustard.

Kanji has high nutritional values, the living bacteria makes it an excellent pro-biotic drink.

#indiankitchen #goldenapron
Kanji a fermented drink made with seasonal black and pink carrots and with mustard. Punjabi cuisine is heavily influenced with Mustard.

Kanji has high nutritional values, the living bacteria makes it an excellent pro-biotic drink.

Inish Issac @InishKitchen

#indiankitchen #goldenapron
Kanji a fermented drink made with seasonal black and pink carrots and with mustard. Punjabi cuisine is heavily influenced with Mustard.

Kanji has high nutritional values, the living bacteria makes it an excellent pro-biotic drink.

#indiankitchen #goldenapron
Kanji a fermented drink made with seasonal black and pink carrots and with mustard. Punjabi cuisine is heavily influenced with Mustard.

Kanji has high nutritional values, the living bacteria makes it an excellent pro-biotic drink.

Saved

Ingredients

5 minutes

6 servings

6 cupswater
3carrots
1 tbspwhite mustard seeds crushed
1 teaspoonchilli powder
1/2 teaspoonpinch Asafoetida
as requiredrock salt

Saved

Steps

5 minutes

1

Rinse and peel the carrots and cut them into length wise.
2

Boil the water and allow it to cool down
3

Into the warm water add add the spices, chilli powder, Asafoetida, mustard powder
4

Now add the carrots, give it a good stir.
5

Pour it into a glass jar and cover with a lid or muslin cloth and keep it in the sun for 3 to 4 days. Evenings keep it inside the house. Before keeping the sun, give it a good shake or stir.
6

Serve Khanji straightaway or store it in fridge with few drops of lemon.