Boost Immunity with Gajar Chukandar ki Kanji |Tangy & Healthy Kanji Recipe | दादी-नानी वाली कांजी

Welcome back to the channel! Today, we are making Gajar Chukandar ki Kanji, a vibrant, tangy, and traditional North Indian fermented drink that is perfect for the winter season and Holi festivities.

This traditional recipe uses simple ingredients to create a powerhouse of probiotics. The beautiful, deep red color comes from the natural combination of carrots and beetroot, while the mustard seeds (rai) aid in the fermentation process and provide that signature tangy kick.


🌟 Why You’ll Love This Drink:
Gut Health: It is rich in natural probiotics that support a healthy digestive system.

Immunity Booster: Packed with nutrients to help you stay healthy during the cold season.

Easy Digestion: It is traditionally known to aid digestion after heavy winter meals.

🛒 Ingredients Used:
Carrots (Gajar): Peeled and sliced into batons.

Beetroot (Chukandar): Peeled and sliced for that rich color.

Mustard Seeds Powder (Rai/Sarson): Essential for fermentation.

Salts: A mix of Black Salt (Kala Namak) and regular Salt.

Spice: Red chili powder (optional, for an extra kick).

Water: Ensure it is boiled and then cooled to room temperature.

📝 Method Note:
Just look at that beautiful color developing in the jar! Place your jar in a sunny spot for 2-3 days to allow the fermentation to work its magic.

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Question of the day: Let me know in the comments if you grew up drinking Kanji at home!

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