Kaanji is the probiotic drink native to Punjab, Uttar Pradesh & Rajasthan. To make kaanji, black carrots are mixed with spices, and left to ferment naturally.
Black carrots get their colour from Anthocyanin, a flavonoid that is high in antioxidants, and known to have many health benefits. But it isn’t just colour; the taste of black carrots is different from the more common orange variety. They are far sweeter, with an unmistakable earthiness and a surprising spicy note towards the end.
In winter months, as the body recovers from the season’s severe weather conditions, and immunity is at its lowest, kaanji helps maintain gut health. Meant to be consumed at the cusp of the changing seasons, the last batch is brewed and consumed during the festival of Holi, which officially marks the end of winter.
Ingredients
1/2 kg black carrots
2 tbsp black salt
3 tbsp mustard seeds
1.5 tsp red chilli powder (optional)
Instructions:
1. Wash and scrub the carrots. Chop them into long strips.
2. Grind the mustard seeds to a coarse powder.
3. Take a sanitised glass or ceramic jar, add the carrots, black salt, mustard seeds, chilli powder and water.
4. Place the kaanji-filled jars in the sun for about 3 to 4 days, so it can ferment. Bring it back inside each night, and before it goes back into the sun the next morning, stir the kaanji well.
Cover again, and place it in the sun the next day.
Storage: The drink is good for about 15 days, and gets sharper every day. If you don’t like it too fermented, you can put it in the fridge after 5 days. Refrigerated, it will last for months.
Tip:
1. Don’t use steel or plastic since there will be fermentation and acids involved.
2. Don’t throw away those carrots from your kaanji. They add a fabulous zing to salads, sandwiches and wraps. If nothing else, eat as a snack.
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