Kanji is a famous drink made during Holi in north India. It comes close second to the bhang mixed thandai. The water mixed with mustard seeds, salt and asafoetida is fermented for a few days and then mixed with kali gajar or beet root. Deep fried moong dal and urad dal wadas are added to sometimes. A good kanji should have strong kick of mustard and a potential to give you a good high.
2 ltrs water
2 tsp mustard (the fine Benarsi variety)
1/4 tsp asafoetida
Salt to taste
200 gms kali gajar or beetroot
- Warm the water and keep it aside.
- Grind the mustard and mix it in the water along with asafoetida and salt.
- Store it in a glass jar and keep it in sun for two days.
- On the second day add sliced and lightly boiled kali gajar or beetroot and keep it for another day.
- Once it’s nicely sour and fermented, open it and serve.