Gajar Kanji is a refreshing drink. It is very popular in Northern India. The drink is very tasty and aids digestion. Try this recipe and tell me, how it was.
Ingredients for Gajar Kanji
- Carrot (gajar) - 250 grams
- Salt - 2 tea spoons
- Turmeric powder -3/4 tea spoon
- Red chilli powder - 3/4 tea spoon
- Mustard powder - 3 tea spoons
- Mustard oil - 1 table spoon
- Water - 2 litres
- Asafoetida - 2 pinches
How to make Gajar Kanji
Peel and wash the carrots. Cut the carrots into small (1 inch long) pieces. Boil the carrot pieces, cool and drain the water.
Put the boiled carrot pieces into a jar, mix salt, turmeric powder, chilli powder, mustard powder and mustard oil.
Boil the water, and leave it for cooling. Put the water in the jar.
Heat the griddle, put asafoetida on the hot griddle, roast and powder it.
Put the roasted asafoetida poweder in the jar, and shake well. Cover the jar and keep the jar in the sun for 3-4 days. Shake the kanji once in a day, and in the night keep the jar indoors.
The kanji is ready. You can put the jar in a refrigerator now. Serve chilled.
The kanji doesn't have a very long shelf life, so consume it within 10-12 days.