Holi is not just a festival of colors; it is also a celebration of traditional flavors. Along with gujiya, mathri, and dahi vada, one classic drink that adds a special touch to the festive table is Kanji—a tangy, fermented beverage known for its digestive benefits. Refreshing, mildly spicy, and probiotic-rich, kanji is easy to prepare at home with minimal ingredients.
Ingredients (For 2 Liters of Kanji)
- 2 tablespoons yellow and black mustard seeds (coarsely crushed)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- ½ teaspoon black salt
- A pinch of asafoetida (hing)
- 2 green chilies (washed and dried)
- 2 liters water
For carrot kanji, add 2–3 fresh carrots.
Method
Begin by boiling the water thoroughly. Allow it to cool completely before transferring it into a clean glass, ceramic, or earthen pot.
Add the coarsely crushed mustard seeds to the water. Then mix in turmeric powder, red chili powder, regular salt, black salt, and a pinch of asafoetida. Lightly slit the green chilies and add them to the mixture.
Instead of sealing the container directly with a lid, first cover it with a clean cotton cloth and then place the lid on top. Keep the container in a sunny spot for 2 to 4 days to allow natural fermentation. Stir once daily with a clean wooden spoon for better results.
Once the drink develops a pleasant tangy aroma and sour taste, the kanji is ready to serve. You may add soaked lentil dumplings (vada) before serving for a more traditional touch.
How to Make Carrot Kanji
To prepare carrot kanji, wash and peel the carrots, then cut them into long thin sticks. Add the carrot pieces to the water along with the spices before keeping the mixture for fermentation. After a few days in sunlight, the carrots absorb the flavors beautifully, giving you a vibrant, spicy-sour festive drink.
This Holi, enjoy a glass of homemade kanji—refreshing, flavorful, and rooted in tradition.