Ingredients
*4 large Carrots – Black carrots
*3 Tbsp Salt
*1 Tsp Kala Namak
*1 1/2 Tbsp Red chilli powder
*4 Tbsp Mustard powder – You can grind the tiny red sarson seeds to make this
Method
*Use a glass bowl or glass jug to make kanji since the drink needs to ferment.
*Peel and cut the carrots into sticks.
*Add salts, red chilli powder and mustard powder to the carrots and beetroot.
*Add 8 cups of water to cover the carrots and beetroot. Mix well. Adjust the salt as per your taste.
*Cover the rim with a muslin cloth and put in the sun for 2-3 days.
*Put in the fridge after that and serve chilled. It doesn’t have a long shelf life so consume within a week.
Recipe: @littlebitesofyum
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