||grams of red carrots
||grams of beetroot
||tablespoons of mustard seeds (rai)
||teaspoon of red chilli powder
||litres of water
||Wash and peel carrots and beetroot. Now slice them both into 1½-2 inches long and about 1 cm wide slices. The slices should be thin enough to enjoy biting into them once the drink is ready. I divided the carrot into 6-8 pieces depending upon the thickness of carrot and then chopped them roughly 2 inches length.
||In a suitable glass jar, add all the spices, chopped vegetables and water. Allow it to ripen in sun for 4-5 days. You can move it inside in evening and return it to sunlight during the day.
||It is done when the water turns sour and tangy and the colour changes to deep wine or pink depending on the carrot you are using. When you open the lid of the jar, it will also release a slightly pungent smell. But don't worry it is normal and is a characteristic smell of Kanji ka Pani.
A winter beverage typically made using black carrots and loads of water. Simple and too good. I used red carrots as black carrots are not available here but go ahead and use black carrots and replace beetroot quantity as well with black carrots.