Name: Carrot/beetroot Kaanji recipe by Geeta Singhal at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Ingredients: Carrots 3-4; Beetroot 1; Mustard seeds 2 tsp; Black salt 1/2 tsp; Regular salt 1/2 tsp; Red Chilli Powder 1/4 tsp (optional); Water 2 Ltr

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

Ingredients Serving: 10

Carrots 3-4
Beetroot 1
Mustard seeds 2 tsp
Black salt 1/2 tsp
Regular salt 1/2 tsp
Red Chilli Powder 1/4 tsp (optional)
Water 2 Ltr

Instructions

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

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