Gajar ki kanji is a fermented, wine-colored drink made the during winters and traditionally on Holi. However, this drink does not have any alcohol in it, as it is an acidic drink. My mom used to make this during the winter, and as kids we were given the responsibility to keep the jug of kanji in the sun to ferment.
This drink is made with black carrots and is very good for digestion. Kanji is kept in the sun for fermentation and black carrots give this drink a deep purple-red color.
Ingredients/Tools:
2 black carrots
2 teaspoons black salt
1 teaspoon salt
1/2 teaspoon red chilli powder
a pinch of asafoetida
2 tablespoons freshly ground mustard seeds
6 cups water, boiled and cooled
sterilized glass jar/bottle
Instructions:
Peel and wash the carrots.
Cut the carrots vertically and place them in a sterilized jar.
Add salt, black salt, red chilli powder, and mustard seeds to the jar. Shake to combine the spices.
To this add boiled and cooled water, and stir well.
Place this jar in the sunlight for 4-5 days. Stir or shake once every day.
Enjoy after the kanji is fermented.
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