“Gajar ki Kanji” is a traditional North Indian fermented drink made primarily from carrots. It’s known for its tangy and spicy flavor profile. Here’s a basic recipe along with the ingredients and their Kanji representations:
Gajar ki Kanji (गाजर की कांजी)
Ingredients:
- Carrots (गाजर): 4 medium-sized
- Water: 8 cups
- Black mustard seeds (राई): 1 tablespoon
- Red chili powder (लाल मिर्च पाउडर): 1 teaspoon
- Salt (नमक): To taste
- Asafoetida (हींग): A pinch
- Turmeric powder (हल्दी पाउडर): A pinch
Instructions:
- Prepare Carrots:
- Wash and peel the carrots.
- Cut them into thin, round slices or julienne strips.
- Prepare Brine:
- In a large glass or ceramic jar, add water.
- Stir in salt until it dissolves completely.
- Add Spices:
- Add black mustard seeds, red chili powder, asafoetida, and turmeric powder to the brine. Mix well.
- Combine Carrots:
- Add the sliced or julienned carrots to the spiced brine in the jar.
- Fermentation:
- Cover the jar with a clean cloth or lid (loosely closed).
- Place the jar in a warm and dry place, away from direct sunlight, for about 3 to 4 days. This allows the mixture to ferment. Stir the mixture once a day.
- Check for Fermentation:
- After 3 to 4 days, taste the kanji. It should have a tangy and slightly sour flavor.
- If the desired tanginess is achieved, transfer the jar to the refrigerator to halt further fermentation.
- Serve:
- Gajar ki Kanji is typically served chilled.
- You can strain out the carrots before serving or serve it with the carrots for added texture.
Enjoy your homemade Gajar ki Kanji as a refreshing and probiotic-rich beverage!
(Note: Adjust the spice levels according to your taste preferences. Traditionally, Gajar ki Kanji is quite tangy and spicy.)
