Gajar Ki Kanji



Ingredients:

  • 4 Large Carrots.
  • 1 Medium Beetroot.
  • 3 tablespoons Salt.
  • 1½ tablespoons Coarse red chilli powder.
  • 4 tablespoons Coarse mustard seeds powder.



Method:

  • Scrub carrots and beetroot and wash under running water. Peel and cut into batons.
  • Take carrot and beetroot batons in a bowl.
  • Add salt, coarse red chilli powder, coarse mustard powder and mix.
  • Add eighteen cups of water and stir.
  • Cover the bowl with a muslin cloth and tie it round the rim.
    Let it stand in the sun for three to four days.
  • When ready chill in the refrigerator and serve chilled.
  • The kanji must not be used after 10 days and it should be consumed within ten days.

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