Gajar ki Kanji is a quintessential North Indian fermented drink, widely enjoyed in states like Punjab, Uttar Pradesh, and Rajasthan. This vibrant, probiotic-rich beverage is particularly popular during late winter and early spring, when black carrots are in season. Its deep purple-red hue and tangy, slightly pungent taste make it a unique addition to Indian culinary traditions. The origins of kanji trace back to ancient Indian practices of fermentation, which were used not only for preservation but also for their digestive and health benefits. In many households, kanji is prepared during Holi, marking the transition from winter to summer with its refreshing and gut-friendly properties.
Historically, kanji has been a part of Ayurveda, known for aiding digestion, boosting immunity, and promoting gut health due to its natural probiotics. The fermentation process enhances the bioavailability of nutrients, making it a nutrient-dense drink packed with antioxidants and beneficial bacteria. Traditionally made with black carrots, it can also be prepared using red carrots, beets, or even turnips. The drink is naturally fermented using mustard seeds and salt, which give it a mildly spicy and tangy taste. Served chilled, gajar ki kanji is not just a drink but a legacy of India’s rich culinary heritage, bringing together flavor, tradition, and health benefits in one glass.
Ingredients
• 2-3 Black/Purple Carrots or Red Carrots
• 1 Small Beetroot (opt., for color)
• 2 Liters Boiled Hot Water
• 2 tsp Yellow Mustard Seeds (Rai), Coarsely Ground
• 1 tbsp Black Salt
• 1 tsp Red Chili Powder (opt.)
• Pinch of Asafetida (Hing)
Method
1. Wash, peel, and roughly cut the carrots and beetroot into pieces.
2. In a clean large glass or ceramic jar, add chopped carrots and beetroot pieces.
3. Now add crushed mustard seeds, black salt, red chili powder and hing.
4. Pour hot water over the mixture into the jar, stir well to dissolve the salt.
5. Cover it with a muslin cloth or a loose lid.
6. Keep the jar in a warm, sunny place for 3-4 days, stirring it once daily.
7. The fermentation process depends on the temperature; it may take longer in colder weather.
8. Once the kanji develops a tangy flavor, refrigerate it and serve chilled.
Tips
• Black carrots give the best color and authentic taste, but if unavailable, use red carrots with beetroot.
• Ensure the jar is clean and dry before adding ingredients to avoid spoilage.
• Taste the kanji daily; if it’s too pungent, dilute it with water before serving.
• The fermented carrots can be eaten as a side pickle once the kanji is finished.
• You can garnish this drink with mint leaves and top it with crispy namkeen boondi while serving for an extra burst of flavor and texture.
- 2-3 Black/Purple Carrots or Red Carrots
- 1 Small Beetroot (opt., for color)
- 2 Liters Boiled Hot Water
- 2 tsp Yellow Mustard Seeds (Rai), Coarsely Ground
- 1 tbsp Black Salt
- 1 tsp Red Chili Powder (opt.)
- Pinch of Asafetida (Hing)
- Wash, peel, and roughly cut the carrots and beetroot into pieces.
- In a large glass or ceramic jar, add chopped carrots and beetroot pieces.
- Now add crushed mustard seeds, black salt, red chili powder and hing.
- Pour hot water over the mixture into the jar, stir well to dissolve the salt.
- Cover it with a muslin cloth or a loose lid.
- Keep the jar in a warm, sunny place for 3-4 days, stirring it once daily.
- The fermentation process depends on the temperature; it may take longer in colder weather.
- Once the kanji develops a tangy flavor, refrigerate it and serve chilled.
Ensure the jar is clean and dry before adding ingredients to avoid spoilage.
Taste the kanji daily; if it’s too pungent, dilute it with water before serving.
The fermented carrots can be eaten as a side pickle once the kanji is finished.
You can garnish this drink with mint leaves and top it with crispy namkeen boondi while serving for an extra burst of flavor and texture.
