Hola, Kaanji!

All the rage on Instagram these days is

Kaanji

, that good ol’ drink made of fermented

carrots

, seasoned with mustard and black salt. Though it has been around for ages, it’s being hailed as the ‘new’ miracle drink by health freaks who are rediscovering its gut-friendly properties. Social media ghouls meanwhile, are loving it for its dark pink, almost wine-like colour, that’s so filter friendly.

Entrepreneurs are in on the trend too, with many bottling, labelling and selling it. Kaanji, served usually around Holi time, is like a desi sangria that will reward you with a clean gut, instead of a head-thumping hangover. with no sugar or alcohol content, kaanji is safe for everyone from diabetics to children. Experts tell us why kaanji is all that it’s cracked up to be.

This ‘24-carrot’ deep purple goodness is a manna from earth

Available only during the three months of winter, the purple and black carrots traditionally used to make kaanji are known for their many health benefits. Black carrots get their colour from anthocyanins, which provide relief from inflammation, aids digestion, reduces bloating and constipation, is good for eyes, weak joints and cramps. Well, our grandmas knew it all along, even before research proved it. – Deepa Agarwal,

nurtritionist

, Hyderabad

This traditional

probiotic

is a hit with insta-folk too now

For anyone who grew up in

North India

, kaanji is that sweet-tangy winter drink that their grandma made for them. for the rest, especially the younger lot, it is a ‘glass of goodness’ they discovered thanks to the trending hashtag #kaanji on Instagram. Whatever the reason may be, it’s great that the age-old probiotic drink is finally getting its due. I’ve been getting a lot of requests to make fresh batches of kaanji since last winter. It’s almost as popular as kombucha now.
– Niharika Bhargava, organic farm-owner from

Madhya Pradesh

Great for kids, good for gut and has the doc’s approval

Kaanji has always been made in small batches in Indian homes. It’s an acquired taste though; it’s not something you’d go to a cafe and order. But once you get a taste of its health benefits, you won’t stop at one glass. Docs are actually recommending it for its many health benefits, especially for the gut. – Radhika Arora, Delhi-based foodpreneur

Ps: black carrot is the traditional variety, not hybrid
Black and purple carrots are the heirloom varieties of carrots, but not everyone is aware of this fact. When people see the black and purple carrots, they mistake them for hybrid varieties. But these are the real, natural deal, so they are obviously healthier. And once they are fermented to make kaanji, the nutritional value just shoots up. That’s why kaanji is more than just a funky-looking drink. It is a desi probiotic that has anti-oxidant properties too. It builds immunity and can be consumed by anyone. That said, like with anything else, it is always safe to restrict the quantity. — Sridevi Jasti, Hyderabad-based nutritionist

How to make Kaanji at home:

Ingredients:

• 5 large purple carrots
• 1 tbsp mustard powder
• Black salt, to taste
• Water

Method:Cut peeled and washed carrots into half-inch sticks. If your carrots are not dark enough, you could also add a beetroot. Take enough water to cover the chopped carrots, and bring to a boil. turn off the flame. Add carrots-beets to this and leave it covered for 10 minutes. Transfer to a glass jar/ clay pot. Stir in the mustard powder and salt. Cover the mouth of with a muslin cloth and leave it in a sunny spot to ferment for four-five days. Make sure to give the jar a good stir with a wooden spoon at least once every day. After four-five days, the kaanji will taste tangy. Strain it into a dry bottle. Save the leftover carrots and enjoy as pickle.