HomeRECIPES Red Carrot Kanji Recipe (Traditional Indian Fermented Drink)
9 February, 2025

Red Carrot Kanji Recipe (Traditional Indian Fermented Drink)

Posted in : RECIPES on by : Garima Tags: ,

AUTHOR: G GARIMA

Carrot Kanji Recipe

Kanji is a traditional Indian fermented drink made from Black Carrots or regular Red Carrots, Mustard Seeds, and Water, often consumed during Winter. It is known for its tangy taste and numerous health benefits. Here’s why you should include Kanji in your diet:

1. Boosts Gut Health

Kanji is rich in probiotics, which promote a healthy gut microbiome, aiding digestion and preventing issues like bloating and constipation.

2. Improves Immunity

The fermentation process enhances the vitamin C and antioxidant content, which help strengthen the immune system and protect against infections.

3. Aids Digestion and Detoxification

Kanji helps cleanse the digestive system, supports liver function, and flushes out toxins from the body.

4. Good for Skin and Hair

The antioxidants in Kanji help combat oxidative stress, reducing signs of aging and promoting healthy skin and hair.

5. Supports Weight Loss

Kanji is low in calories and helps regulate metabolism, making it a great addition to a weight-loss diet.

6. Enhances Hydration and Energy Levels

Its natural fermentation process provides essential minerals, keeping you hydrated and boosting energy.

7. Regulates Blood Sugar Levels

Kanji has a low glycemic index and may help in managing blood sugar levels, making it beneficial for diabetics.

How to Make Kanji at Home

Red Carrot Kanji Recipe

Ingredients:

  • 4 Red Carrots (or 300 Grams), cut into sticks
  • 1 small Beetroot (optional, for deep red color), cut into sticks
  • 1 inch Raw Turmeric, cut into sticks (or 1 tsp Turmeric Powder for colour)
  • 1 tbsp (or 15 Grams) Mustard Seeds (Rai), coarsely ground
  • ¼ tbsp Red Chili Powder
  • 2 – 3 tbsp regular Salt
  • 6 – 7 cups Water

Instructions:

  1. Prepare the Carrots:
    • Wash and peel the Red Carrots (and Beetroot, if using). Cut them into sticks. I am not using Beetroots here.
    • Wash and peel the Raw Turmeric (or use Turmeric Powder). Cut them into sticks.
  2. Mix Ingredients:
    • In a large glass jar, add regular Salt, Red Chili Powder, and coarsely ground Mustard Seeds .
    • Pour in 6 – 7 cups of Water and mix everything well.
    • Add the Carrots, Raw Turmeric and Beetroot sticks.
  3. Fermentation Process:
    • Cover the jar with a clean muslin cloth or close it with a lid.
    • Place the jar in direct sunlight for 3 – 5 days, stirring once daily with a clean spoon. If there is no sunlight reaching, then you can keep it in your kitchen.
  4. Check for Fermentation:
    • After 3 – 5 days, the kanji will turn tangy and slightly fizzy, indicating it’s ready to drink.
    • Once fermented, it’s ready to drink!
    • Taste and adjust Salt if needed.
  5. Serving:
    • Strain the liquid and serve.
    • You can eat the leftover fermented carrots as a pickle or side dish.
  6. Storage:
    • Consume the prepared Kanji within a week for best flavor.

Tips:

  • If the weather is extremely cold, fermentation might take longer (5 – 6 days).
  • Using thin carrots as they are easier to cut into the desired stick shapes.
  • Stir daily to prevent mold formation.
  • Always use a clean, dry spoon when handling the kanji.
  • For a balanced flavor, it’s recommended to use about 1 to 2 tbsp of coarsely ground mustard seeds for every 5 to 6 cups of water. Too many mustard seeds in Kanji can impart a bitter taste to the drink.

Enjoy this refreshing and healthy drink!