Beetroot Kanji Recipe: The month of March has barely begun, and temperatures are already hovering around 30-35 degrees. People are already feeling the heat, so what will the situation be like in May and June? Summers bring a lot of sweat, so you drink water and cold drinks. People like to drink plenty of buttermilk, juice, sugarcane juice, lemonade, and kanji to stay cool and hydrated. If you don't want to drink store-bought lemonade or kanji, you can try homemade beetroot kanji. Kanji is a very healthy summer drink, the recipe for which is shared by Master Chef Pankaj Bhadouria in a video on his Instagram account. Let's learn how to make beetroot kanji and what ingredients you'll need.

Chef Pankaj says that kanji is a native Indian probiotic drink. This kanji is a fermented drink made from carrots, black carrots, or beets, mustard seeds, spices, and asafoetida. It's quite popular in North India. It's especially made around Holi. Nutritionally, kanji is rich in antioxidants and good for digestion. It takes 3-4 days to prepare and is best consumed chilled.

Beetroot Kanji
Preparation time: 20 minutes
Fermentation time: 3-4 days

Ingredients for Beetroot Kanji
2 tablespoons mustard seeds
1 tablespoon black mustard seeds
2-3 large carrots (peeled)
2 large beets (peeled)
2 liters of water
1 teaspoon salt
1 teaspoon black salt
1 teaspoon red chili powder
1/2 teaspoon asafoetida

Method for Beetroot Kanji
Grind the mustard seeds and mustard powder finely.
Cut the peeled carrots and beets into long pieces.
Place all ingredients in a clean glass jar and leave in the sun to ferment for 3-4 days.

Enjoy the kanji once it's fermented. Drinking this kanji will keep your stomach cool and provide your body with ample strength and energy. Beetroot helps prevent anemia. Carrots also promote eye health. You won't experience anemia.

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