Kanji Recipe (Indian Probiotic Drink)
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Kanji is a traditional North Indian probiotic drink made by fermenting carrots in water and spices. It comes together with just 6 simple ingredients and takes 2-5 days to ferment. Make it using my easy recipe.
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.
Quick Look: Kanji Drink
Fermenting Time: 2–5 days
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 5 days 15 minutes
Servings: 8 people
Calories: Approx. 15 per serving
Dietary Info: Vegan, vegetarian, gluten-free
Skill Level: Easy
Tools Needed: Spice grinder, large pot, sterilized glass or ceramic jar, muslin cloth, and twine.
Shelf Life: Up to 4–5 days refrigerated; not freezer-friendly.
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Table of Contents
What Is Kanji Drink?
Kanji (also spelled kaanji, pronounced kah-n-jee) is a North Indian fermented probiotic drink made by sun-fermenting black or purple carrots, beetroot, ground mustard seeds, and rock salt in water for three to seven days.
The drink tastes tangy, salty, and mildly spicy, and it develops a deep purplish-red color as wild lactic acid bacteria transform the vegetables’ natural sugars.
Families across Punjab, Delhi, and Uttar Pradesh traditionally prepare kanji in the weeks leading up to Holi, the festival of colors, when winter carrots are at their sweetest.
Think of kanji as India’s original gut-health tonic, older than kombucha, cheaper than store-bought probiotics, and powered by nothing more than sunlight and time.
Why You’ll Love This Family Favorite Recipe!
- Authentic family method passed down by my grandmother, not a modern reinterpretation.
- Only 15 minutes of active work: The sun does the rest.
- Uses six pantry ingredients you can find at any Indian grocery store.
- Two-in-one recipe: you get a tangy probiotic drink and pickled carrots and beets to toss into salads, sandwiches, or chaat.
Kanji was not love at first sip for me. Growing up in a North Indian household, I watched my nani (grandmother) line up three enormous glass jars on the sunny side of her balcony a few days before Holi. Two were filled with gajar gobhi sahlgam achar, and one was filled with a mysterious, murky purple liquid. The mustard fumes alone made me wrinkle my nose as a kid. Back then, I stuck to sweeter Holi favorites like thandai.
Years later, after my first real batch fermented on my own apartment balcony in Bangalore, the penny dropped. That first proper sip tasted exactly like my grandmother’s kitchen in March.
Now I make kanji drink every winter, and almost everyone I share the recipe with does too. It is easily one of the simplest, most rewarding ferments you will ever attempt.
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. Black mustard seeds could make it bitter.
- Carrots – This drink is traditionally made using black carrots (purple carrots). They are seasonal in North India between January and March. Black carrots are not readily available these days, so I make the recipe using red or orange carrots instead. I also added a few beetroots to this drink to give it that lovely purple color.
- Others – You will also need table salt, turmeric powder, and red chili 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 Kanji Drink
Preparation
Start by preparing the carrots and beets. If you are using black carrots, you can skip adding the beetroots.
Wash 200 grams 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 50 grams of beetroots and discard the ½-inch tops and bottoms. Peel them using a vegetable peeler. Cut the beetroot into thin wedges.
Sterilize the jar in which you will store the kanji. Wash the jar with hot soapy water, then sterilize it by boiling in water for 10 minutes or by running it through a hot dishwasher cycle. Air-dry completely. Fermentation rewards hygiene.
Make The Kanji
Step 1: Add 5 teaspoons of yellow mustard seeds to a grinder and grind until coarse.
Step 2: Heat 2 liters of filtered water in a large pot over high heat. Switch off the heat as soon as it boils.
Some people do not boil the water when making this drink. I do it to ensure the drink doesn’t spoil during fermentation. 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 3: Add the carrots and beetroots to the pot.
Step 4: Then cover it and let them sit in the hot water for 10 minutes. This step slightly softens the veggies.
Step 5: Remove the lid and add the following ingredients to the slightly cooled water.
- 4 teaspoons salt
- 2 teaspoons turmeric powder
- 1 teaspoon red chili powder
- yellow mustard seed powder
Step 6: Stir until well combined.
Step 7: Transfer the drink to the clean, sterilized glass or ceramic jar.
Step 8: Cover the mouth of the jar with a muslin cloth and secure it with twine.
Ferment
Step 9: Place the jar in the sun for 2-5 days for fermentation. Stir the mixture with a clean, dry spoon once or twice daily.
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 pleasantly tart, salty, and mildly effervescent, it is ready. Ready kanji will also appear slightly cloudy. Store the kanji in the refrigerator immediately. Serve chilled.
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.
Kanji Drink FAQs
If you live in a place with little or no sunlight, you can still ferment kanji successfully by keeping it in a consistently warm spot. Place the jar near a radiator, inside an oven with just the light turned on, or in a warm kitchen cabinet away from drafts. You can also wrap the jar in a towel to help retain warmth. Stir the kanji once or twice daily, and it should ferment in 3–5 days depending on the temperature. A pleasantly tangy flavor indicates that it is ready to drink.
Cool temperatures, insufficient fermentation time, or too little mustard powder can slow fermentation. Move the jar to a warmer location and allow more time.
Variations
- Turnip Kanji (Shalgam Kanji): Replace half the carrots with winter turnips for an earthier ferment.
- Amla Kanji: Add 3–4 quartered Indian gooseberries for an extra tang.
- Watermelon Rind Kanji: Make a summer version using peeled, cubed watermelon rind instead of carrots.
- Ginger-Garlic Boost: Add a 1-inch knob of sliced ginger and 2 smashed garlic cloves on day 1 for a taste change.
Serving Suggestions
Serve Kanji drink ice-cold in small glasses or copper tumblers. Add 2-3 pieces of carrots and beetroot to each glass.
For the full chaat-shop experience, top with a handful of boondi (crisp chickpea-flour balls) just before drinking, as jal jeera is served during summer. A sprinkle of fresh coriander and a squeeze of lime add brightness.
Kanji also pairs beautifully as an appetizer before a heavy meal.
During Holi, many families serve it as kanji vada, where soft moong dal fritters are soaked in the tangy drink.
The pickled vegetables can be added to salads, grain bowls, and sandwiches. They are essentially homemade Indian pickles with probiotic benefits.
Storage Suggestions
Once the kanji drink is ready, refrigerate it immediately. It can be stored in the refrigerator for 4-5 days. If kept for a long time, it loses its flavor. Make sure to stir it well just before serving.
Do not freeze, as freezing destroys live cultures and compromises the taste.
Other Holi Recipes We Recommend
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Kanji Recipe (Indian Probiotic Drink)
Ingredients
- 200 grams red or orange carrots
- 50 grams beetroots
- 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 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 the beetroots and discard the ½-inch tops and bottoms. Peel them using a vegetable peeler. Cut the beetroot into thin wedges.
- Sterilize the jar in which you will store the kanji. Wash the jar with hot soapy water, then sterilize it by boiling in water for 10 minutes or by running it through a hot dishwasher cycle. Air-dry completely. Fermentation rewards hygiene.
- Gather the remaining ingredients.
Make The Kanji Drink
- Add mustard seeds to a grinder and grind to make a coarse powder.
- Heat water in a large pot and as soon as it comes to a boil, switch off the heat.
- Add the carrots and beetroots to the pot. Then cover it and let them sit in the hot water for 10 minutes. This step slightly softens the veggies.
- Remove the lid and add salt, turmeric powder, red chili powder, and mustard powder to the water and stir well.
- Transfer the drink to the clean, sterilized glass or ceramic jar.
- Cover the mouth of the jar with a muslin cloth and secure it with twine.
Ferment
- Place the jar in the sun for 2-5 days for fermentation. Stir the mixture with a clean, dry spoon once or twice daily. If there is no sun, keep the jar in a warm spot. The ideal fermentation temperature is 77–86°F (25–30°C).
- 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 pleasantly tart, salty, and mildly effervescent, store the kanji in the refrigerator immediately.
Serve
- Serve chilled kanji in small glasses or copper tumblers. Add 2-3 pieces of carrots and beetroot to each glass.
- 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.