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The winter in India has always been a season of sun-fried pickles, slow fermentation happening on kitchen windowsills, and warm, immunity-building food and drinks. Long before probiotics became another social media buzzword, Indian kitchens relied on the kanjis, the desi fermented drinks, to keep the body warm and nourished.
Made with a variety of ingredients like beetroots, carrots, amla, mustard seeds, and even rice, the drink is left to ferment under the sun for a couple of days. Boosting digestion, immunity, and balancing the heaviness that comes with the winter food, kanji is a must-add beverage to your winter diet. To make these North Indian winter drinks, scroll through these popular variations.
Beetroot Kanji
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Starting with the classic, beetroot kanji is the most commonly prepared winter beverage in North Indian households. Fermented beetroots lend the drink a deep red colour, a naturally sweet flavour with an earthy undertone. If you feel sluggish during the winter months, add a glass of beet kanji, preferably after having lunch, and you’ll be refreshed and energised. The kanji will also make the digestion easier, letting your stomach be at ease.
Gajar Shalgam Kanji
Blending carrots with purple turnips will give you the vibrant magenta-coloured kanji, another popular variation of the fermented beverage. The blend is mixed with some yellow mustard seeds for fermentation and to give the kanji a kick. Let the blend ferment for three to four days under the sun, and it’ll be ready to savour. If you like the solid version, you can simply chop the vegetables, ferment, and enjoy them as a pickle.
Black Carrot Kanji
Available in the winter season, black carrots have a strong and sharp taste. To make the kanji, you can chop the black carrots and mix them with black mustard seeds (rai), salt, and water. Let it ferment for a couple of days, and you’ll get a subtly spicy and tangy beverage that is rich in antioxidants and iron. Serve it chilled after a heavy meal to boost digestion. If you’re drinking the beverage for the first time, the taste might seem bold. You can dilute it with water, but you’ll get used to the flavour once you’re on the next batch.
Rice Kanji
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While the North Indian versions of kanji are typically made with vegetables, this South Indian beverage is made with fermented rice. All you need to do to make rice kanji is soak chawal overnight in water with a little curd. The consistency should be slightly cloudy by the next morning. Then, temper curry leaves, dry chillies, and mustard seeds, add to the drink, and serve the cooling kanji.
Amla Kanji
Amla, or Indian gooseberry, is a winter ingredient that is known for its high vitamin C content. To relieve the symptoms of a common cold or soothe your itchy throat, you must make amla kanji. Slice the fruit and let it ferment in mustard brine. Once the amla slices soften, you can either blend them to make a drink or pair them with your meals as an oil-free pickle.
