Kanji ka Pani with Carrots
Kanji ka Pani is winter drink helping us to cope with harsh winters and allow our body to adjust to the coming season. It requires few black carrots, but if black carrots are not available, then you can make using red carrots and beetroot. Read on to know how to make Kanji ka Pani without black carrots.
Winter is a time to build our health and immunity. The age old wisdom tells us to follow the cues of weather to maintain our well being. It prepares us for the coming season. Kanji is not only easy to make but loaded with health benefits like aids digestion, improves eye health, helps fight inflammation, provides instant energy and many more.
Being in Pune for last 7 years and more, I miss food available or eaten in north India. I have embraced lot of food habits of West India but still a cuisine or taste I grew up on is hard to let go.
One such is Kanji ka Pani made using carrots and allowed to ripen in sun for 4-5 days. If the sunlight is weak then it may take upto 6-8 days. It is a beautiful deep wine colour with a slight sour and tangy taste.
The process is extremely simple and requires everyday ingredients.
Like always I dialled my mother for the recipe and I realized that I am missing the Black Carrots to make the Kanji. Kaboom!
Since black carrots are not available in this part of the country, I almost dropped the idea of making it. I couldn’t get myself to make kanji ka pani without the characteristic deep colour as regular carrots won’t leave rich but a sad orange hue.
Then mom suggested to use the regular red carrots and add a beetroot to it which will impart the red colour. A brilliant idea and the day was saved.
If you have black carrots available around you or don’t like beetroot, then replace the quantity of beet with carrots. Easy peasy, I say!
The taste was all that it promised, all that I remembered and all that I was craving. Do make it before the winter season takes away the black carrots with it.
Kanji ka Pani
|500||grams of red carrots or black carrots (lal gajar or kali gajar)|
|150||grams of beetroot (beet, chukundar)|
|2½||tablespoons of dehusked mustard seeds (rai ki dal)|
|1||teaspoon of red chili powder (lal mirch)|
|3||litres of water|
|salt to taste|
|1.||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 the carrot and then chopped them roughly in 2 inches length.|
|2.||Select a glass jar big enough to accommodate all the carrots and water. The jar should have an air-tight lid. You can choose a pickle jar (martaban).|
|3.||Add mustard seeds, red chili powder, salt, carrots, beetroots along with water in the jar.|
|4.||Place the jar in the sun. Allow it to ripen in sun for 4-5 days. If the sunlight is weak then it may take upto 6-8 days. You can move it inside in evening and return it to sunlight during the day.|
|5.||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.|
|6.||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. Serve Kanji ka pani in glasses.|
My mother’s recipe from the repertoire of family recipe.
A winter beverage typically made using black carrots and loads of water. Simple and too good.
Winter is a time to build our health and immunity. The age old wisdom tells us to follow the cues of weather to maintain our well being. It prepares us for the coming season.
Kanji is not only easy to make but loaded with health benefits like aids digestion, improves eye health, helps fight inflammation, provides instant energy and many more.
I used red carrots as black carrots are not available here but go ahead and use black carrots and replace the beetroot quantity as well with black carrots.