Holi Recipes – Kali Gajar Ki Kanji

c223a-img_20140317_100317Kanji 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
  1. Warm the water and keep it aside.
  2. Grind the mustard and mix it in the water along with asafoetida and salt.
  3. Store it in a glass jar and keep it in sun for two days.
  4. On the second day add sliced and lightly boiled kali gajar or beetroot and keep it for another day.
  5. Once it’s nicely sour and fermented, open it and serve.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s