Kaanji (fermented black carrots mustard drink)

Recipe by
Total Time:
1 week
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Ferment Recipe
Difficulty: Easy

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3

Ingredients

  • For Kaanji
  • 250 g - Black Carrots
  • 2 tbsp - ground brown Mustard Seeds powder
  • Salt to taste
  • 1-2 pinch - Red Chilli powder
  • For boondi /pakodi
  • 1/2 cup - gram flour
  • 1/2 pinch - salt
  • 1/2 pinch - Red Chilli powder
  • 1/2 pinch - carom seeds
  • 1/4 cups - water
  • 2 cups - oil for frying

How to Make Kaanji (fermented black carrots mustard drink)

  • For boondi/pakodi:
  • Take all the ingredients for boondi, except oil in a bowl.
  • Add 1/4 cup water to it and whisk it thoroughly to avoid lumps.
  • Heat oil in a pan. Take 1 tsp of boondi batter and pour it over slotted spoon.
  • Allow the batter to fall gently into oil in the form of small pearl like balls.
  • Fry for 2 minutes and drain on paper towel.
  • Cool and store in air tight container.
  • For kaanji:
  • Cut carrots into sticks.
  • Put carrot sticks in a glass container or jug.
  • Fill about 1.5 litres of water.
  • To it add mustard seeds powder, salt and chilli powder.
  • Close the lid, store in a warm place and set aside for 5-7 days.
  • In about 5-7 days, sour taste and pungent smell gives indication that it is ready to drink.
  • Pour in serving glass, and garnish with boondi.
  • Add the same amount of water into the jug again that you have taken out.
  • It can be used for 5 days - add water till it stops changing the colour.
  • Recipe Courtesy: Cooking With Sapana