Why you should have kanji, the miracle winter drink for weightloss!

Kanji is a traditional Indian winter drink made from fermented black carrots and flavored with spices like mustard seeds, asafoetida, and turmeric. It's not only delicious but also offers several health benefits. Here are a few reasons why you should consider having kanji:

1. **Rich in probiotics**: The fermentation process involved in making kanji results in the growth of beneficial bacteria, which are good for gut health and digestion.

2. **Packed with nutrients**: Black carrots, the main ingredient in kanji, are rich in antioxidants, vitamins, and minerals like vitamin A, vitamin K, and potassium, which support overall health and immunity.

3. **Warmth during winters**: The spices used in kanji, such as mustard seeds and turmeric, provide warmth to the body during cold winter months, helping to keep you cozy and comfortable.

4. **Digestive aid**: The combination of spices in kanji, including mustard seeds and asafoetida, is known to aid digestion and alleviate digestive issues like bloating and indigestion.

5. **Hydration**: Kanji is a hydrating drink, which is important during winters when the air tends to be drier and can lead to dehydration.

Overall, kanji is a flavorful and nutritious beverage that can be a great addition to your winter diet, offering both taste and health benefits.



Ingredients :
5 to 6 carrots – medium-sized
2 beetroots – small-sized
8 cups water – approx 2 litres of water, boiled
2 teaspoons red chili powder or cayenne pepper – add as needed
2 tablespoons yellow mustard seeds or 1 tablespoon black mustard seeds
1 tablespoon black salt or regular salt or pink salt, add as needed

Method:
1. Rinse and then peel the carrots and beetroots.
2. Note that you can use orange carrots, if you do not have red carrots. If you are not a fan or beets, skip them and swap with 1 more medium-sized carrot.
3. Chop into 1.5 to 2 inches long sticks or batons.
4. First boil water and let it cool at room temperature. Cover the pan when the water cools.
5. In a clean ceramic or glass jars with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt, pink salt or regular salt and red chili powder or cayenne.
6. Mix all the ingredients with a clean dry spoon.
7.Cover with loosely with a lid or secure and tie a muslin cloth/cheese cloth on the top of the jar or bottle. Keep the jars in the sun for 2 to 3 days or up-to 4 to 5 days depending on the sunlight in your area.