How to Make Kanji – That Sour-Spicy Desi Drink You Didn’t Know You Needed

Okay so, you’ve probably heard of kanji from your dadi or nani, or maybe someone in your neighborhood made it once and you were like “yeh kya kala paani type drink hai?” But trust me, kanji is one of those underrated gems of Indian traditional food world that we all kinda forgot about.

So I thought let me share the full kanji recipe here (with mistakes and all), the way normal people actually talk and cook at home – not all those fancy chef YouTube versions with 12 camera angles and perfect lighting.

First of All – What Even is Kanji?

So kanji is basically a fermented drink, mostly made in North India, especially during winters or Holi time. It’s tangy, spicy, little sour, sometimes even khattasweet and it’s super refreshing.

It’s usually made with:

• black carrots (or sometimes normal red ones if black not available)

• mustard powder

• salt

• water

• and sometimes beetroot too

You just mix everything and let it sit for 3-5 days in the sun, and boom – you got yourself some gut-friendly, probiotic, traditional desi drink.

Some people also add fried moong dal vadas into it, making it kinda like kanji-vada – but that’s optional.

Why Is It Good?

Before we get into the kanji recipe, just FYI, this drink is not just tasty but also actually pretty good for you. I know, sounds boring, but hear me out:

• It’s a natural probiotic, coz of fermentation. Good for tummy.

• Helps with digestion (especially after heavy food or festival meals).

• Keeps you cool (not like “cool dude”, but like body heat cool down).

• Cheap and easy – like, literally 5 ingredients.

Also, you get to act like you’re a scientist because you’re fermenting stuff on your kitchen window.

Okay Now – The Real Kanji Recipe (the way mom makes it)

Here’s how we actually do it at home. You don’t need measuring spoons or digital thermometers, just vibes and andaaza (instincts).

Ingredients:

• 4-5 black carrots (if you don’t get black, use red, but color will be different)

• 1 beetroot (optional, but adds colour & taste)

• 1.5 liters water (normal filtered water)

• 2 teaspoons mustard powder (rai)

• 1.5 teaspoons salt (or as per your taste)

• 1/2 teaspoon red chilli powder (optional for extra kick)

• Glass jar or ceramic matka (very imp – no plastic)

How to make it:

1. First wash the carrots and beetroot nicely. No dirt please.

2. Peel the skin and cut them into thin long pieces – like French fries but desi.

3. Take a clean big glass jar or ceramic vessel. No metal or plastic – it messes with fermentation.

4. Put the carrot and beetroot pieces in it.

5. In a separate small bowl, mix mustard powder, salt and chilli powder (if using).

6. Add this masala mix into the jar.

7. Now pour water into the jar slowly and stir everything with a clean spoon.

8. Cover the jar with a thin muslin cloth or lid (not airtight).

9. Keep it in sun for 3-5 days. Each day just stir once. You’ll see bubbles coming after day 2 or so.

10. After 3-5 days (depends on weather), taste it. It should be tangy and a little sour. Not sweet.

11. Once fermented, keep in fridge. Serve cold in glasses, with or without vadas.

And that’s your full kanji recipe right there. Told you it’s simple.

Some Tips (from mom & aunties)

• Black carrots are best – they give that dark wine-ish colour and authentic taste. But if not there, beetroot + red carrots also do the job.

• If it’s cold weather, fermentation will take more time. In summer, it’ll be ready faster.

• If you see white layer on top – it’s normal. Just remove it gently and stir.

• Don’t use wet or dirty spoons to stir, it can spoil the batch.

• If it smells rotten or like really bad (like garbage), then throw it. That’s not kanji anymore, that’s a science experiment gone wrong.

Variations – If You Wanna Get Fancy

The basic kanji recipe is good enough, but if you wanna try something fun, here’s some ideas:

Kanji Vada

Make urad dal vadas (like dahi vada ones), soak them in kanji. Serve chilled with a spoon. Super yum.

Kanji with Lemon Twist

Some people add lemon juice after fermentation for extra tanginess. But don’t add it before or it might mess the fermenting.

Garlic Kanji (yes, it’s real)

There’s a rare version where people put peeled garlic cloves into the kanji while fermenting. It gets a punchy strong taste – not for everyone though.

What If It Doesn’t Ferment?

Okay don’t panic. Sometimes your first try of the kanji recipe doesn’t work. Maybe weather too cold, or mustard wasn’t strong enough.

Try these fixes:

• Add a spoon of old kanji (if you have) to help kickstart fermenting.

• Use a warmer spot – like near the stove or balcony with max sunlight.

• Try again with less water and more rai next time.

It’s all trial and error. Even our moms messed it up once or twice.

How Long It Lasts?

Once fermented and kept in fridge, kanji lasts for 7-10 days easily. After that, taste starts getting too sour and weird. If it starts smelling too funky or looking cloudy, just throw it and make new.

Some people actually make a fresh batch every week during winters. Like meal prep, but for kanji

Final Thoughts

So yeah, that’s the kanji recipe for you – straight from old-school Indian kitchens. It’s one of those traditional drinks that more people should know about, especially now when everything is about gut health and probiotics and whatnot.

Why buy expensive kombucha when you can make your own kanji at home with carrots and sun? ‍♀️

It’s cheap, healthy, tasty, and honestly kinda fun to make. And the best part – when guests come and you serve them a glass of this deep purple drink and they’re like “yeh kya hai?” – then you get to say proudly, “yeh kanji hai, ghar ki bani hai.”

Try it once. You might actually like it. Worst case? You waste some carrots. Best case? You fall in love with it and make it every winter. Either way, you win.