Beetroot Kanji | How to make Beetroot Kanji

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ByKajal Singh
Created on 29th Feb 2016
  • Beetroot Kanji, How to make Beetroot Kanji
Beetroot Kanjiby Kajal Singh
  • Beetroot Kanji | How to make Beetroot Kanji (5 likes)

  • 0 reviews
    Rate It!
  • By Kajal Singh
    Created on 29th Feb 2016

About Beetroot Kanji

Good for health, mostly made in winters. Can be made up of carrot and lemon also.

Beetroot Kanji is a delicious and yummilicious dish which is one of the popular dish of Indian. Beetroot Kanji is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Beetroot Kanji is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 10 minute and it takes few minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Beetroot Kanji. It is an amazing dish which is perfectly appropriate for any occasion. Beetroot Kanji is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Beetroot Kanji is an art and while preparing this dish you can feel the aroma of this delicious Beetroot Kanji. Surprise your family and friends by preparing this hotel style Beetroot Kanji at your home.

  • Prep Time10mins
  • Cook Time0mins
  • Serves3People
Beetroot Kanji

Ingredients to make Beetroot Kanji

  • 1 fresh beetroot
  • 1 spoon rai powder
  • 1 spoon salt
  • 1/4 spoon red chilli powder
  • 1/2 litre water

How to make Beetroot Kanji

  1. Take a 1/2 litre bottle. Chop beetroot in long pieces and put them in bottle.
  2. Put rai powder, salt and red chilli powder and mix.
  3. Fill the bottle with water and mix.
  4. Keep it for 3-4 days. Shake it a little everyday.
  5. On the 5th day, Kanji is ready to drink.
My Tip: You can also keep the bottle under the sun for 2-3 days. You can make changes in salt and red chilli according to taste.

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