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When it comes to the Holi festival, the ancient, fermented drink known as kanji is held in very high regard. During this year's celebration, the lively festival is set to take place on the 25th of March. This traditional Indian beverage, which is usually prepared by combining water, mustard seeds, and black carrots, is a traditional representation of revitalization and purification. As a result of its tangy and probiotic-rich nature, it is an ideal complement to the lively atmosphere of Holi, which is a celebration of the triumph of good over negativity and represents the entrance of spring.
During the transition to warmer temperatures, the probiotic characteristics of Kanji help digestion, which is especially advantageous during Holi feasts that are abundant in meals that are high in oil compared to other foods. Due to the fact that it is prepared at home, it does not contain any artificial ingredients, which makes it a gut-friendly option that, when drunk in moderation, has little adverse effects. Additionally, the fermentation process strengthens the body's ability to absorb nutrients, which in turn improves intestinal health overall.
In many homes, Holi is incomplete without kanji. This fermented probiotic drink is soo good for your gut health, especially when you’re snacking on all those fried Holi treats. Let’s make this.
Regular Kanji
Ingredients:
1 litre lukewarm water
1 tbsp sugar
1.5 tsp salt
2 tbsp yellow mustard seeds
1 tsp hing
Coarsely crush the mustard seeds. Add the water, salt, sugar, mustard seeds & hing to a bowl & mix well. Cover with a cheesecloth & let it ferment for 3-4 days at room temperature. Serve chilled with vadas & dig in.! Save in the fridge for upto a week.
Coriander Kanji
Ingredients:
Handful of coriander leaves
1/4 cup mint leaves
1 inch piece of ginger
1.5 tsp salt
1 tbsp sugar
1 tsp hing
2 tbsp yellow mustard seeds, coarsely crushed
1 litre lukewarm water
Add the coriander leaves, mint leaves, ginger, salt & sugar to a blender & blitz to a coarse paste. Add the water to a bowl with the blended paste, mustard seeds, hing & mix well. Cover with a cheesecloth & let it ferment at room temperature for 1-2 days. Save in the fridge for upto a week.
Orange Kanji
Ingredients:
1 litre lukewarm water
1 cup orange juice
2 tbsp yellow mustard seeds, coarsely crushed
1.5 tsp salt
1 tsp hing
Add all the ingredients to a bowl & mix well. Cover with a cheesecloth & let it ferment at room temperature for 1 day. Save in the fridge for upto a week.
Beetroot Kanji
Ingredients:
1 litre lukewarm water
1.5 tsp salt
1 tbsp sugar
1 tsp hing
2 tbsp yellow mustard seeds, coarsely crushed
1 beetroot, sliced into wedges
Add all the ingredients to a bowl & mix well. Cover with a cheesecloth & let it ferment at room temperature for 2-3 days. Save in the fridge for upto a week.
