drink

This Holi, raise a toast with a glass of Kaanji

This recipe needs to sit for two days for maximum effect, so get your ingredients in place now

Haven’t we all heard that Holi is incomplete without Kaanji? So, this year, try making it at home with these easy steps. Apparently, Kaanji is a fermented probiotic drink that is not only tasty but also excellent for gut health. Watch this reel on chef Sneha Singhi Upadhaya’s Instagram to get the whole recipe for different coloured Kaanji from the caption. Start with the Coriander Kaanji recipe, for which you’ll need a handful of coriander leaves, a quarter cup of mint leaves, a one-inch piece of ginger, one and a half tablespoons of salt, one tablespoon of hing and two tablespoons of coarsely crushed yellow mustard seeds. Take the ingredients apart from the mustard seeds into a blender and make a paste of it. Now, take a bowl of lukewarm water and add the mixture from the blender along with the mustard seeds and mix it well. Cover the bowl with a cloth and let it rest at room temperature for two days as it ferments. Take out the bowl and add some vadas to it and enjoy your homemade Kaanji this Holi. For the remaining recipes and the correct steps check out Sneha’s reel.

— Debrup Chaudhuri

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