Kanji Drink Recipe
Kanji is a traditional North Indian probiotic drink made by fermenting carrots in water and spices. It comes together using just six simple ingredients and 2-5 days of fermenting time. Make it using my easy recipe (vegan, gluten-free).
Kanji drink is a must-make for Holi. Check out my other Holi recipes that you can make for Holi – Thandai Syrup, Thandai Powder, and Namak Para.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
About Kanji Drink
Kanji Drink is a traditional North Indian fermented beverage, primarily prepared during winter. It is essentially water fermented with mustard seeds, with various vegetables, mainly carrots.
My mother used to make gajar ki kanji every year for the Holi festival. She would make it in a giant ceramic jar (barni). When I was growing up, I wasn’t fond of this drink, but today, give me a glass of kanji anytime, and I will shamelessly ask for another.
Kanji has a unique color and taste, and its preparation method is distinctive, involving a 2-5-day fermentation process.
India has a tradition of making fermented foods, such as pickles, dosas, idlis, and yogurt; this Kanji drink recipe is an excellent addition to the list. This probiotic drink is rich in antioxidants and dietary fibers.
It is often enjoyed as an appetizer drink and is a must-make for Holi at our house. Sometimes, urad dal vada are added to it to make Kanji Vada.
Kanji drink is sometimes called Indian Kombucha, though the processes for making the two are very different.
The recipe comes together super quickly, and then all you need to do is keep it in good sunlight to ferment. Do try it and let me know in the comments how you liked it.
Ingredients
This recipe uses a handful of simple ingredients readily available at any Indian grocery store.
Mustard Seeds – Use only yellow mustard seeds to ferment the kanji. Brown mustard seeds could make it bitter.
Carrots – This drink is made using either black carrots or red carrots.
Black carrots are not readily available, so I made the recipe using red carrots instead. I also added a few beetroots to this drink to give it that lovely purple color. You can also use the regular orange carrots.
You can replace carrots with thick slices of watermelon peel to make tarbooj ke chilke ki kanji. This is a traditional recipe that is very popular in Mathur households.
We also make lauki ki kanji by replacing carrots with thick slices of bottle gourd, along with the peel. While cutting the slices, remove the soft pith.
You can also make kanji drink using flat beans (sem), potatoes, or turnips.
Others – You will also need table salt, turmeric powder, and red chilli powder. You can replace table salt with black salt (kala namak).
You will also need a large glass jar, such as a mason jar.
How To Make Gajar Ki Kanji
Preparation
Start by preparing the carrots and beets. If you are using black carrots, you can skip adding the beetroots.
Wash 7 oz (200 g) of red or orange carrots and discard the top and bottom ½ inch. Peel them using a vegetable peeler. Cut the carrots into ¼-inch thick and 1-inch long fingers (batons).
Wash 1.8 oz (50 g) of beetroots and discard the ½-inch of top and bottom. Peel them using a vegetable peeler. Cut the beetroot into thin wedges.
Add 5 teaspoon of yellow mustard seeds to a grinder and grind to make a coarse powder.
Gather the remaining ingredients.
Note – Ensure the jar in which you ferment the Kanji is clean and dry. Making kanji is like pickling; therefore, you must be extra careful about the cleanliness of the vessel and the spoons used to stir it.
Make The Kanji
Step 1: Heat 2 liters of filtered water in a large pot over high heat. Switch off the heat as soon as it boils.
Note: Some people do not boil the water when making this drink. I do it to ensure the drink doesn’t get spoiled while fermenting. Do this extra step for peace of mind. Adding veggies to hot water also slightly cooks them, giving them a perfect texture once fermented.
Step 2: Add the carrots and beetroots to the pot, then cover and cook for 10 minutes.
Step 3: Remove the lid, add the following ingredients to the slightly cooled water, and stir until well combined.
- 4 teaspoon salt
- 2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 5 teaspoon yellow mustard seed powder
Step 4: Transfer the drink to a clean glass or ceramic jar. Cover the mouth of the jar with a muslin cloth and secure it with twine.
Ferment
Step 5: Place the jar in the sun for 2-5 days for fermentation. Stir the mixture with a clean, dry spoon every other day. If there is no sun, keep the jar in a warm spot.
Note: Keep the jar in a shaded area at night and bring it back into sunlight in the morning.
The duration of the fermentation process will depend on the intensity of the sun. If the sun is intense, Kanji will get ready in 2 days; if it is mild, it can take up to 5 days to ferment properly. Make sure to check it every day, and once it tastes tangy, store the jar in the refrigerator immediately.
Note: If you see any green mold on the kanji, it has been fermented for too long. Discard the kanji in this case; otherwise, it may cause stomach upset.
The ready carrot kanji is tangy and pungent, with a pleasant fermented aroma.
Step 6: Once the kanji drink is ready, remove the cloth and stir it with a long spoon.
Refrigerate it for 2-3 hours before serving. Make sure to stir it well just before serving.
Serve kanji in glasses, accompanied by a few pieces of pickled carrots and beets, as an appetizer drink. Add a few ice cubes to the glasses to make them extra chilled.
Consume the refrigerated kanji drink within 4-5 days of preparation. If kept for a long time, it loses its flavor.
Other Holi Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Kanji Drink Recipe
Ingredients
- 7 ounces red or orange carrots (200 g)
- 1.8 ounces beetroots (50 g)
- 5 teaspoons yellow mustard seeds
- 2 litres filtered water
- 4 teaspoons salt
- 2 teaspoons turmeric powder
- 1 teaspoon red chili powder
Instructions
Preparation
- Start by preparing the carrots and beets. If using black carrots, then you can skip adding the beetroots.
- Wash the carrots and discard ½-inch of the top and bottom. Peel them using a vegetable peeler. Cut the carrots into ¼-inch thick and 1-inch long fingers (batons).
- Wash the beetroots and discard the ½-inch of top and bottom. Peel it using a vegetable peeler. Cut the beetroot into thin wedges.
- Add mustard seeds to a grinder and grind to make a coarse powder.
- Gather the remaining ingredients.
- Note – Make sure the jar in which you are fermenting the Kanji is absolutely clean and dry. Making kanji is like pickling. You have to be extra careful about the cleanliness of the vessel and the spoons you are using to stir it.
Make The Kanji
- Heat water in a large pot and as soon as it comes to a boil, switch off the heat.
- Note – Some people do not boil the water when making this drink. I do it to ensure the drink doesn't get spoiled while fermenting. Do this extra step for peace of mind. Adding veggies to hot water also cooks them slightly, giving them a perfect texture once fermented.
- Add the carrots and beetroots to the pot and cover it with a lid for 10 minutes.
- Remove the lid and add salt, turmeric powder, red chili powder, and mustard powder to the water and stir well.
- Transfer the Kanji drink to a clean glass or ceramic jar and cover the mouth of the jar with a muslin cloth. Secure the cloth using a twine.
Ferment
- Place the jar in the sun for 2-5 days for fermentation. Stir the mixture using a clean and dry spoon every next day.
- Note – Keep the jar in a shaded area at night and bring it back to sunlight in the morning.
- The time of fermentation will depend on how strong the sun is. If the sun is strong, Kanji will get ready in 2 days and if it is mild, then it can take up to 5 days for it to ferment properly. So make sure to check it every day and once it tastes tangy, then immediately keep the jar in the refrigerator.
- The ready kanji is tangy and pungent in taste with a nice fermented aroma.
- Once the kanji drink is ready, remove the cloth and stir the drink using a long spoon.
- Note: If you see any green mold on the kanji, it indicates that you have fermented it for longer than required. Make sure to discard the kanji; otherwise, it may cause stomach upset.
Serve
- Refrigerate it for 2-3 hours before serving. Make sure to stir it well just before serving.
- Serve kanji in glasses along with a few pieces of carrots and beets in each glass as an appetizer drink. You can also add a few ice cubes to the glasses to make it extra chilled.
- Consume the refrigerated kanji drink within 4-5 days when it’s ready. If kept for a long time, it loses its flavor.
I am making kanji first time. Recipe given by you is very clear and helping. Can we use black pepper in place of red chilly and also raw haldi.
Yes sure you can.
Mam I have made kanji and after 5- 6 days i see white fungus layer on top the juice. I stirred it every next day. Is it ok to consume that?
No, please discard it. Making kanji is like pickling. You have to be extra careful about the cleanliness of the vessel and the spoons you are using to stir it.