Beetroot Kanji
In winter, people eat a lot of beetroot which is rich in vitamins, minerals, fiber and antioxidants, but have you ever consumed beetroot kanji? Beetroot Kanji is a probiotic rich drink which is especially drunk in winters. Let us know the correct method of making this drink?
Ingredients for Beetroot Kanji:
2 beetroot, one and a half spoon black mustard powder, half spoon black salt, plain salt as per taste, half spoon red chilli powder, one liter water, glass jar
Method to make Beetroot Kanji:
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First step: First of all, wash the beetroot, then peel it and cut it into stick shapes. The thinner you cut, the quicker the Kanji will be ready.
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second step: Now, take one liter water in a big vessel. Add black mustard powder, black salt, common salt and red chilli powder and mix well. Now add chopped beetroot to this water and mix well.
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third step: Now fill this beetroot mixture in a glass jar. Tie the jar with Lenin’s cloth and keep it covered on top. Be careful not to close it tightly. Use only glass jar for Kanji. Using steel or plastic jars may alter the taste.
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Fourth step: Now keep this jar in the sun for 3-4 days. Shake the jar once daily. Its color turns purple in 3-4 days. This is the signal that the kanji is ready. If the weather is cold, it may take 1–2 days more to make Kanji. Filter the Kanji and drink it cold. To store the kanji, keep it in the refrigerator.
Benefits of Beetroot Kanji
Beetroot Kanji improves digestion, boosts immunity, detoxifies the body, purifies blood, helps in weight loss and improves skin as it is rich in probiotics, antioxidants and vitamins, which improve intestinal health and increase metabolism.
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