Kanji, a traditional fermented beverage, offers a refreshing and healthy way to beat the heat, especially during Ramadan's fasting hours. This recipe focuses on a unique and flavourful twist: Sikandar and Carrot Kanji. Sikandar, a vibrant purple root vegetable, adds a beautiful color and subtle earthy note, complementing the sweetness of carrots. This probiotic-rich drink is not only delicious but also aids in digestion and provides essential gut bacteria, making it the perfect addition to your Iftar meals. It's surprisingly simple to make, offering a healthy and tasty alternative to sugary drinks.
Beyond its health benefits, Sikandar and Carrot Kanji offers a delightful sensory experience – the vibrant color, the subtly sweet and tangy flavor, and the satisfyingly cool refreshment. This recipe is perfect for both experienced fermenters and beginners, providing a clear and straightforward process for achieving a delicious and beneficial beverage. Ready to embark on this flavorful fermentation journey? Let's dive into the step-by-step instructions.
Tools Needed
- Clay pot (or other non-reactive pot)
- Wooden spoon
Ingredients
- Chickpeas (chikars): 2 medium-sized
- Carrots: 1 medium-sized
- Mustard seeds: 2 tablespoons (ground coarsely)
- Ginger: 1-inch piece (optional)
- Salt: 1/2 tablespoon
- Black pepper: A little less than 1/2 tablespoon
- Black salt: A little less than 1/2 tablespoon
- Water: 2 liters
- Sugar: 1-2 tablespoons (added the next day, optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Initial Mixture
- Peel and wash the chickpeas and carrots. Cut them into equally sized pieces, neither too thin nor too thick.
- In a non-reactive pot (clay pot is ideal), combine the chickpeas, carrots, ginger (if using), coarsely ground mustard seeds, salt, black pepper, and black salt.
Step 2. Fermentation Process (Days 1-2)
- Add 2 liters of water (room temperature, not boiling). Mix well using a wooden spoon.
- Cover the pot loosely with a muslin cloth (not airtight).
- Place the pot in direct sunlight for 3-4 days. Bring it inside in the evening. Stir once daily with a wooden spoon.
- Add sugar (1-2 tablespoons) on the second day. This helps with fermentation.
Step 3. Fermentation Completion (Day 3-4)
- After 3-4 days, the Kanji will be ready. You can stir it with a steel spoon from now on.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Avoid using steel or plastic utensils during the fermentation process. Use a glass jug or earthenware if possible.
- If you have high blood pressure, reduce the amount of salt. Add more water when drinking to adjust the saltiness.
- Store the finished Kanji in the refrigerator for up to 10-15 days. It can also be kept at room temperature for 3-4 days.
- The leftover chickpeas and carrots can be used as a salad.
- Adjust the amount of sugar, jaggery, or salt to your liking.
Nutrition
- N/A
FAQs
1. How long does it take to make Sikandar and Carrot Kanji?
The fermentation process takes approximately 2-3 days, depending on the temperature. Preparation time is about 15-20 minutes.
2. Can I use other vegetables instead of Sikandar and carrots?
Yes! You can experiment with other vegetables like beetroot, turnips, or radishes. Just ensure they are clean and properly prepared.
Enjoy your homemade Sikandar and Carrot Kanji – a delicious and healthy addition to your Ramadan Iftar. This probiotic-rich drink offers a refreshing break from the fast and supports your gut health. Happy fermenting!