We had a very long summer for the first time here in Melbourne. It just looked like eternal, Autumn had started but the weather was still very hot.. Most of the days ranged between 30 to 40 degrees.. OMG at last I guess it’s an end to the summer..
To beat the heat I made this refreshing drink Kaanji, look at that colour so vibrant and gorgeous it is!! I was in love with it and the taste was so soothing and delicious that I am sure people who are not fans of Kaanji, like me would also start loving the drink too. Yes it’s true before this I was never a big fan of Kaanji.
My mother in law during her visit here to Melbourne had purchased the purple carrot to make Kaanji. But due to less time and busy schedule she was not able to make it. The day she left (after 4 days of her purchasing these carrots)I was not sure what to do with that purple carrot, should I use them in salads?? Then though Naaa should use it for the purpose it was bought. My very first attempt to make Kaanji and it just tuned out delicious, even my husband who is not a big fan of kaanji just loved it.
Do try this simple recipe which takes less than 30 minutes to prepare and around 3 to 4 days sitting period. A refreshing drink to beat the heat where summers going to start soon!!
Do leave your feedback and share photos of your creation if you end up making some!!
Just in case you are not able to find purple carrot then use the normal carrot and add one beetroot to it for colour.
Grind the mustard for the seeds to break open, you can also use mortar pastel for same results.
Cut them in Juliennes, some people like it smaller and some like the way I have cut my carrots, so feel free to cut them according to your liking.
Use a glass jar or beaker to make the Kaanji, put all the ingredients in together stir well.
Tie a muslin cloth to the neck of the jar and keep it where direct sunlight can fall on it. Keep it for 3 to 4 days.
But you need to stir it up everyday, and keep checking if it’s done. The colour will go lighter and you can even taste it for sourness. The moment you think it’s done then keep it in the fridge.
And once chilled it’s ready to drink, you can store it for 3 to 4 days.
- 500 gms purple Carrot, juliennes
- 1 1/2 tbsp small mustard seeds (Red one)
- 1 tsp Salt
- 2 tsp black Salt
- 1 tsp Red chilli powder
- 2 lts Water
- Cut carrots in thick juliennes and put them in a glass jar or beaker.
- Grind the red mustard seeds till all the seeds crack open and add it to the carrots.
- Add salt, black salt, red chilli powder and water and mix it properly.
- Cover the jar with muslin cloth and leave the jar in sun for 3 to 4 days, making sure to stir them every day.
- Once the Kaanji is ready put it in the fridge and consume it within 4 to 5 days.
- Enjoy you refreshing drink to beat the heat!!
Some More Recipes:
Cooking is my Passion