KANJI Kanji is fermented drink usually prepared during Holi festival in Northern part of India. It is probiotic drink which is digestive, healthy and very tasty. So the basic idea to make it on festivals is that; so many different Pakwan(Dishes) are prepared to celebrate any festive occasion, and it is not easy to digest them. Here Kanji comes for the rescue.It is digestive and can solve many problems. It makes the digestion easy, works like Penecia in Acidity and Gas and relieved one from all these gastric problems. It is made in different ways like Carrot kanji, Beetroot kanji, Kanji-Vada etc. Kanji-Vada is just kanji but served with Moong dal or Urad dal Vadas.Hence it is called Kanji-Vada.
1.Add water in big pan and heat it untill it is Luke warm.
2.When it is on room temperatur add carrot and beet root in it.
3. Add salt, pepper, hing,mustard seeds in it:
4. Mix all the spices well.Transfer it in glass jar.
5. Keep it in sunlight.Stir it occasionally .
If temperatures are hot (75-80F)it gets ready within three days.
If temperature are (60-70F) then it takes little bit longer to get ready around 6-7 days.
When it is ready it smells sour and taste sour as well .
Enjoy the drink.
Serving Size small glass.
Servings 0