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Kali Gajar ki Kanji Recipe

Kali Gajar ki Kanji Ingredients

  • Kali Gajar ki Kanji Recipe100 gram black carrots
  • 3 tablespoon of ground mustard seeds
  • 2 tablespoon of chili powder
  • 2 tablespoon of salt
  • 1/4 tablespoon of turmeric powder
  • 1 medium size clay pot

How to make Kali Gajar ki Kanji

In the pot mix all spices and 10 cup of water.
Cover the pot and for 1-2 days put the pot in the sun.
Now add sliced black carrots in it.
Place the pot in the sun for more 1-2 days.
When sour, kanji is ready to serve.

Prep time: 3-4 days
Yield: 2 Servings

Kanji Recipe


  • 250 gm black carrots
  • 6 cups water
  • 3 tbsp mustard seeds-powdered
  • 2 tbsp salt


  • Peel and cut the carrots to finger-size in length.
  • Boil the water and add the carrots to it.
  • When water boils again, shut off heat and leave to cool.
  • Add the salt and ground mustard, transfer into jar with lid.
  • Mature in the sun for about 3-4 days.
  • Take out of sun once taste of mustard is strong enough.
  • Serve before meals with the pieces of carrot in it or on the side.
Kanji Recipe
Kanji Recipe

Carrot Kanji Recipe


  • 6 large black carrots
  • 3 tbsp mustard seeds
  • 4 tbsp jaggery, grated
  • salt to taste
  • 1 tsp paprika powder
  • black salt to taste


  • Scrub carrots and wash under running water.
  • Peel and cut carrots into batons.
  • Grind mustard seeds to a coarse powder.
  • Heat four to five cups of water in a pan.
  • As it begins to boil, put carrots.
  • Cook for three to four minutes, taking care not to overcook them.
  • Let it cool.
  • Take a large jar or a clay pot (matka), which will be able to hold three litres of water.
  • Put carrots with water, crushed mustard, salt, jaggery and paprika powder.
  • Leave it stand in sun for three to four days.
  • When it gets ready keep it in the fridge to chill.
  • Pour into tall glasses with some pieces of carrot.
  • Serve chilled sprinkled with black salt. ?
Carrot Kanji Recipe
Carrot Kanji Recipe