Kanji Carrot & Beetroot Drink - Chilli Hot!
Kanji Ka Pani
This hot and fiery drink is very popular in Northern India in winter months, the carrot season. Here in UK, it is more suitable for our summers. It is rather an acquired taste, you either love it or hate it. It's fermented aroma is also something you have to learn to enjoy. I have only ever met one English couple, who were brave enough to try it and then they fell in love with it! It is made especially for the Holi festival, the festival of colour celebrated in March/April in India. On Holi, it is usually served with Vadas, which are soaked in this water, rather than the usual yoghurt sauce.
In old days, kanji was made in earthenware pots, but these have now been replaced with glass jars. Served as an appetizer, it gets the gastric juices flowing!
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2017 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2017 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to email@example.com