- Rinse and then peel the carrots and beetroots. Note that you can use orange carrots, if you do not have red carrots. If you are not a fan or beets, skip them and swap with 1 more medium-sized carrot.
- Chop into 1.5 to 2 inches long sticks or batons. First boil water and let it cool at room temperature. Cover the pan when the water cools. In a clean ceramic or glass jars with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt, pink salt or regular salt and red chili powder or cayenne.
- Mix all the ingredients with a clean dry spoon.Cover with loosely with a lid or secure and tie a muslin cloth/cheese cloth on the top of the jar or bottle. Keep the jars in the sun for 2 to 3 days or up-to 4 to 5 days depending on the sunlight in your area.
Learn to make Kanji that is a traditional North Indian fermented drink. This healthy probiotic drink is traditionally made with black carrots. But with all the health benefits, my easy recipe is made with regular red carrots and beets.
Kanji drink
#FoodismSummerBonanza
By Pooja Gujarathi
Apr, 17th
709
Servings
8 persons
Cook Time
15 minutes
Ingredients
3
- 5
Ingredients
- 5 to 6 carrots – medium-sized
- 2 beetroots – small-sized
- 8 cups water
- 2 teaspoons red chili powder
- 1 tablespoon black salt
