Kanji is one of best probiotics which aids in digestion, great for healthy gut and building immunity.
Carrot beetroot Kanji recipe:
Ingredients:
• 8 cups water
• 1 1/4 tbsp. Mustard (rai) powder
• 1 ½ tsp salt
• ½ tsp Black salt (kala namak)
• 2 pcs Beetroot
3 pcs Red Carrot
Directions:
- In a pitcher or jar with a lid, add all the ingredients in the water and mix well.
- Cut Carrots and Beetroot into small cubes and add in the water
- Keep the pitcher in the sun for 2-3 days, make sure to stir it once or twice daily.
- After 2-3 days when it turns sour, it can be kept in the refrigerator and used as required.
- Serve chilled. Carrots and Beetroots can be eaten.
- Kanji remains fresh for up to 2 weeks in refrigerator.
How to consume?
Only 100ml to 150ml should be consumed once a day (in season). Children who don’t like fermented items can be given 1-2 spoons.