Refreshing Beetroot Kanji Recipe for Hot Summer Days
Delicious Beetroot Kanji Recipe
Beetroot Kanji Recipe: As March unfolds, temperatures are already reaching 30-35 degrees Celsius. With the heat intensifying, one can only imagine how warm it will be in May and June. To combat the summer heat, people often turn to refreshing beverages like buttermilk, juices, sugarcane juice, lemonade, and kanji. Instead of opting for store-bought options, why not try making your own beetroot kanji at home? This nutritious summer drink is shared by Master Chef Pankaj Bhadouria in a video on his Instagram. Let’s explore how to prepare beetroot kanji and the ingredients required.
According to Chef Pankaj, kanji is a traditional Indian probiotic drink. This fermented beverage can be made using carrots, black carrots, or beets, along with mustard seeds, spices, and asafoetida. It is particularly popular in North India and is often prepared during Holi. Kanji is packed with antioxidants and aids digestion, taking about 3-4 days to ferment and is best served chilled.
Beetroot Kanji
Preparation time: 20 minutes
Fermentation time: 3-4 days
Ingredients for Beetroot Kanji
2 tablespoons mustard seeds
1 tablespoon black mustard seeds
2-3 large carrots (peeled)
2 large beets (peeled)
2 liters of water
1 teaspoon salt
1 teaspoon black salt
1 teaspoon red chili powder
1/2 teaspoon asafoetida
Method for Beetroot Kanji
Finely grind the mustard seeds and mustard powder.
Chop the peeled carrots and beets into long strips.
Combine all ingredients in a clean glass jar and place it in sunlight to ferment for 3-4 days.
Once fermented, enjoy your kanji! This drink not only cools the stomach but also provides energy and strength to the body. Beetroot is beneficial in preventing anemia, while carrots support eye health, ensuring you stay healthy and energized.
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