Watch: How To Make Gajar Ki Kanji – The 3-Ingredient, Spring-Special Drink

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Highlights

  • Carrot is a storehouse of nutrients
  • Carrots can be used to make a fermented drink called kanji
  • Carrots are good for digestion and immunity

Come spring, and we start asking about Holi. ‘When is it’, ‘What are we doing this year’, ‘Where are we celebrating’, are some of the questions that crowd our mind in the run up to Holi; but let’s pause and think. Can any Holi party be remotely as amazing without the signature delicacies? Can you imagine Holi without a plate of gujiyas and namak pares, or a glass of Thandai. We certainly cannot. Another spring/Holi delicacy that we are obsessed with right now is the Gajar ki Kanji. Kanji is a fermented, pungent, zingy, salty drink that is known to do wonders for your digestion, gut and immunity. The fact that it is so yummy, makes it one our favourite, healthy ‘nuskhas‘ to keep cold, cough and tummy troubles at bay.  

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According to experts, Kanji was conceived as a means to use up all the leftovers and extras. India has a glorious history of zero-waste cooking, Kanji makes for a fine example of the legacy. To make this drink, you would need some carrots, mustard seeds powder and salt. That’s it. It is a three-ingredient drink that is so ridiculously easy to make that you would be making it again and again.

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Carrots are packed with fibre that are good for digestion, weight-management and heart. It is one of the richest sources of antioxidant and beta-carotene. It is also a very good source of vitamin A that makes carrot great for your eyes.

How To Make Gajar Ki Kanji | Gajar Ki Kanji Recipe: 

To make gajar ki kanji or carrot kanji, you would have to-
1. Boil three cups of water. Add carrots and let it come to a boil.
2. Let it cool. Do not drain,
3. Add salt and mustard seeds powder to the pot. Mix well.
4.Transfer everything to a bottle. Cover it up nice and keep it in the sun for 2-3 days.
5. Remove the cover, transfer the drink to a glass, add some fermented carrots on top for garnish and serve.

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If you think your lid will not effectively seal the liquid, you can cover the rim of the bottle with a piece of cloth too- the traditional way.

So, what are you waiting for? Put those last batch of desi gajar and the lovely sunshine you are basking in nowadays, to good use.

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.



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