Kaanji

26, March, 2013, by Seema




Traditional Background

It is traditional drink for Holi. Since womenfolk do not consume alcoholic drinks, so it is especially prepared for them. It is like an Indian version of red wine. It's sourness and pungency makes it an excellent drink with sweet and snacks.

Estimated preparation time : 20 mins


Ingredients

Water - 1 ltr
Salt - 4 tblspn
Rai (Brown Mustard)- 50 gm
Red chilli powder - 1 tblspn
Black carrots - 3 medium sized

Preparation

Cut black carrots in pieces (in vertical shape) and boil it in 2 cups of water for 20 mins. In big jar, add water, salt, ground rai and chilli powder. Mix these well and then add boiled carrots along with its boiled water. Keep this mixture in a warm place and let it ferment for atleast 4 days to get the perfect taste of Kaanji.
Serve it at a room temperature, as during Holi weather is quite pleasant. You may also serve it cold depending upon the weather.
Storage Tips - Store it under warm place. Can be kept for maximum 10 days but with every day the pungency would be higher.



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