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Recipe
Kali Gajar Ki Kanji
Ingrediants:
1/2 kg Black carrots
2 litres Water
4 tbsp Mustard seeds (rai) roughly grounded
1 tsp Red chilli powder optional
2 tbsp Salt
2 tsp Black Salt
1/4 tsp Asafoetida (Hing)
Method:
Peel, wash and cut the carrots into thin long fingers.
Mix Carrots with all the other ingredients in a bowl.
Put it in a glass jar, seal well and keep it in Sun for 4-5 days to ferment .
Stir with a wooden spoon everyday before keeping the jars back in the sun.
When the kanji tastes sour, it means the drink is fermented.
Serve carrot kanji straightway or refrigerate.
Note:
If black carrots are not available then substitute them with regular carrots and a small beetroot.
The maturing of any kanji will depend upon the temperature; if the weather is warm the kanji will be ready earlier.Therefore keep checking everyday.
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