Gajar Ki Kanji
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Gajar Ki Kanji is a unique and traditional Punjabi fermented beverage, specifically prepared during the transition from winter to spring. This recipe features black carrots (Kaali Gajar) or red carrots with beetroot, steeped in water seasoned with pungent mustard powder and rock salt. The beverage undergoes a natural fermentation process in the sun, resulting in a magnifique deep purple, tangy, and slightly spicy tonic. It represents the ancient Indian knowledge of probiotics, functioning as a powerful digestive aid after heavy winter meals. The drink is characterized by its sharp, savory-sour profile and a refreshing professional-grade earthy aroma. Best served chilled, it offers an exhilarating energy boost and a sophisticated flavor profile.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a ceramic or glass jar is mandatory; metal containers will react with the acid and ruin the flavor.
- Powdering the yellow mustard (Rai) finely is the secret to a consistent tanginess throughout the beverage.
- If using red carrots, adding a small beetroot is mandatory to achieve that iconic deep purple color.
Nutritional Information(Per 1 glass (250ml))
45 kcal
1g
0g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.