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Photo of Carrot/beetroot Kaanji by Geeta Singhal at BetterButter

Carrot/beetroot Kaanji

Geeta Singhal
10 minutes
Prep Time
5 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Carrot/beetroot Kaanji RECIPE

A traditional North Indian drink which is a natural probiotic. Reminds of childhood memories of drinking it with family on rooftop. When carrot and beetroot season is on full spring and winter Sun is the best blessing

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Appetizers
  • Healthy

Ingredients Serving: 10

  1. carrots 3-4
  2. Beetroot 1
  3. Mustard seeds 2 tsp
  4. Black salt 1/2 tsp
  5. Regular salt 1/2 tsp
  6. Red Chilli Powder 1/4 tsp (optional)
  7. water 2 Ltr


  1. Grind mustard seeds coarsely
  2. Cut the carrots and beetroots in thin long slices
  3. Add regular salt, black salt, red chilli powder, cut veggies, Mustard seed powder to the water in a broad utensil
  4. Cover it with the muslin cloth or transparent glass cover andd keep it under the direct Sunlight
  5. Kaanji is ready to serve after 2-3 days
  6. Quantity can easily be increased by adding more water at the end.

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