Holi is a time for people to come together, socialise, and strengthen bonds with friends and family. Refreshment beverages are often served as part of the hospitality extended to guests during Holi gatherings, fostering a sense of camaraderie and shared joy among attendees. Holi is often celebrated outdoors, and the festivities can be physically demanding, especially under the sun. Refreshment beverages like Thandai, fruit juices, fermented drinks such as kanji or chilled water help keep participants hydrated, ensuring that they can fully enjoy the festivities without succumbing to dehydration.

 

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Goodness of Kanji

Kanji is a healthy drink made in Northern India. It's similar to Kombucha, but the way it's made is different. It's good for your stomach and helps with digestion because it has probiotics. Kanji provides a delightful respite from the excitement and heat of the Holi celebrations. The sweet and sour taste of the kanji makes it a beloved beverage enjoyed by people of all ages during Holi.

 

The combination of carrots, spices, and salt in Kanji provides a flavorful and nutritious beverage with potential health benefits ranging from improved digestion and immune support to reduced inflammation and enhanced nutrient absorption.

 

The ingredients used to make Kanji offer a variety of potential health benefits:

1. Carrots

Carrots are rich in vitamins and minerals, particularly vitamin A, vitamin K1, potassium, and antioxidants like beta-carotene. They support eye health, promote healthy skin, boost immune function, and may reduce the risk of chronic diseases such as heart disease and certain cancers.

 

2. Mustard Seeds

Mustard seeds are a good source of nutrients like selenium, magnesium, and omega-3 fatty acids. They have anti-inflammatory properties, aid digestion, promote cardiovascular health, and may help regulate blood sugar levels.

 

3. Red Chili Powder

Red chilli powder contains capsaicin, a compound known for its anti-inflammatory and pain-relieving effects. It may boost metabolism, aid in weight loss, improve circulation, and provide relief from congestion and respiratory symptoms.

 

4. Salt

While salt is typically used in moderation in Kanji, it plays a vital role in maintaining electrolyte balance, nerve function, and fluid balance in the body. However, excessive salt intake can contribute to high blood pressure and other health issues, so it's important to use it sparingly.

 

5. Fermentation

The fermentation process involved in making Kanji enhances its nutritional profile by increasing the bioavailability of nutrients and producing beneficial probiotics. These probiotics support gut health, aid digestion, strengthen the immune system, and may reduce the risk of certain gastrointestinal disorders.

 

Related Post: Healthy Holi Beverage—Vegan Sugar-Free Thandai

 

How To Make Kanji?

Normally, Kanji is made with black carrots, which gives it a dark purple colour. But if you can't find black carrots, you can use red ones too. Fermentation changes the taste of the drink and makes it probiotic. It ends up tasting slightly sweet and sour with a unique fermented smell.

 

To make Kanji, mix carrots, spices like mustard seeds, red chilli powder, and salt with boiled and cooled water. Then, let it sit for a few days to ferment.

 

Put everything in a glass or ceramic jar and leave it out in the sun for 2 to 4 days. If it's not sunny enough, you might need to leave it for 4 to 5 days. But if it's hot, it might only take 1 to 3 days.

 

Related Post: Carrot Ginger Soup

 

Kanji - Full Recipe

 

Kanji, a traditional North Indian fermented drink, offers not only a refreshing beverage option but also potential health benefits. Made with simple ingredients like carrots, spices, and salt, Kanji undergoes a fermentation process that enhances its flavour profile and nutritional value. Rich in probiotics, Kanji supports gut health, aids digestion, and may contribute to overall well-being. Its versatility allows for various serving options, from enjoying it as a standalone beverage to incorporating it into meals as a condiment or topping.

 

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