Sunday, March 1, 2015

Holi Recipes - Kali Gajar Ki Kanji

Kanji is a famous drink made during Holi in north India. It comes close second to the bhang mixed thandai. The water mixed with mustard seeds, salt and asafoetida is fermented for a few days and then mixed with kali gajar or beet root. Deep fried moong dal and urad dal wadas are added to sometimes. A good kanji should have strong kick of mustard and a potential to give you a good high. 

2 ltrs water 
2 tsp mustard (the fine Benarsi variety)
1/4 tsp asafoetida 
Salt to taste 
200 gms kali gajar or beetroot

  1. Warm the water and keep it aside. 
  2. Grind the mustard and mix it in the water along with asafoetida and salt. 
  3. Store it in a glass jar and keep it in sun for two days. 
  4. On the second day add sliced and lightly boiled kali gajar or beetroot and keep it for another day. 
  5. Once it's nicely sour and fermented, open it and serve. 

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