If you’re looking for a refreshing, tangy, and probiotic-rich drink that boosts digestion and immunity, Kanji Drink is the perfect choice. Popular in North India,
especially during winters and festivals like Holi, Kanji is a fermented beverage made from black carrots, mustard seeds, and water. Known for its vibrant purple color and sharp taste, it’s not just delicious but also extremely healthy.
In this article, you’ll learn how to make Kanji at home step by step, its health benefits, and serving tips.
What is Kanji Drink?
Kanji is a traditional Indian probiotic drink prepared by fermenting black carrots (or regular carrots/beets when black carrots are not available) with ground mustard seeds, salt, and water. After leaving it to ferment in the sun for 3–4 days, the result is a naturally tangy and mildly spicy drink loaded with good bacteria that support gut health.
Health Benefits of Kanji Drink
1. Boosts Digestion – The natural probiotics in Kanji help improve gut health.
2. Detox Drink – Helps flush out toxins and keeps your body refreshed.
3. Rich in Antioxidants – Especially when made with black carrots and beets.
4. Supports Immunity – The fermentation process enhances nutrient absorption.
5. Low-Calorie Drink Perfect for weight-watchers.
Ingredients You Need
3–4 medium black carrots (or red carrots/beetroot if black is unavailable)
1½ tablespoon mustard seeds (coarsely ground)
1 teaspoon red chili powder (adjust to taste)
1 teaspoon black salt (optional, for extra tang)
5–6 cups filtered water
Salt to taste
Step-by-Step Recipe for Kanji Drink
Step 1: Prepare the Carrots
Wash and peel the carrots.
Cut them into thin, long pieces (like sticks).
Step 2: Prepare the Mustard Powder
Dry roast mustard seeds lightly and grind them coarsely.
Step 3: Mix Ingredients
In a clean glass jar or ceramic pot, add carrot sticks, mustard powder, red chili powder, black salt, and regular salt.
Pour 5–6 cups of water and stir well.
Step 4: Fermentation Process
Cover the jar with a clean muslin cloth or a loose-fitting lid (do not make it airtight).
Keep the jar in direct sunlight for 3–4 days to allow natural fermentation.
Stir the mixture once every day for best results.
Step 5: Ready to Serve
After 3–4 days, the Kanji develops a naturally tangy and refreshing taste.
Strain the liquid into a clean jug and refrigerate before serving.
The fermented carrot sticks can also be enjoyed as a crunchy, probiotic pickle.
Serving Suggestions
Serve Kanji Drink chilled in small glasses before meals to aid digestion.
You can also serve it during Holi celebrations as a healthy, refreshing alternative to sugary drinks.