Kanji is a traditional North Indian fermented beverage made primarily from black carrots, mustard seeds, and water. Popular during the spring season and festivals such as Holi, this tangy, probiotic-rich drink is naturally fermented for several days. Kanji is known for its digestive benefits, refreshing flavor, and vibrant deep-purple color, making it a cherished part of Indian culinary heritage.
4 black carrots, peeled and cut into sticks
6 cups filtered water
2 tablespoons black mustard seeds, coarsely ground
1 teaspoon red chili powder
1 teaspoon Himalayan pink salt
½ teaspoon black salt
1 teaspoon roasted cumin powder
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