How to make Gaajar Kanji? Indian probiotic drink of black carrots & beetroot


Total Time: 15 min, Prep-15 min

Level of making: easy,    Taste: Delicious,   Serve: 1-2

Gaajar Kanji – Supertonic

Indian Probiotic Drink of Black Carrots & Beet Roots

Author : Nityanandam Shree (Yoginitya)

Benefits of Gaajar Kanji :- 

Gaajar Kanji a fermented north Indian probiotic drink made from black carrots, beetroot & ground mustard & water. Enjoy the kanji and the health benefits of the good bugs, and the power of phyto-nutrients from beets, carrots, mustard seeds and green chili.
In North India deep purple colored carrot is fermented along with crushed mustard seed, hot chili powder and salt for a few days to get a popular drink called Kanji, which is considered to have high nutritional value and cooling and soothing properties.  According to the Indian Journal of Microbiology, lactic acid bacteria (LAB) aka probiotics play an important role in the fermentation of vegetables to improve nutritive value, palatability, acceptability, microbial quality and its shelf life.
What got me interested in this drink is the probiotics (18 different strains of lactic acid bacteria were isolated in the study mentioned earlier) and their immune enhancing value that it brings to our tables.
There are various studies that discuss  the role of how probiotics may:
• Enhance your immune system (70 percent of your immune system is located in your digestive system, which means that if your gut is overrun with bad bacteria, there’s a good chance your immune system will not be functioning at its best)
•  Prevent infections after surgery
• Treat acute and chronic diarrhea
• Relieve inflammatory bowel disease
• Treat irritable bowel syndrome (IBS)
• Protect against cancer development and progression
• Prevent eczema in children
• Prevent and treat vaginal yeast infections and urinary tract infections
• Help reduce systemic allergic responses.
To make your own Carrot Beet Probiotic Beverage, here is the recipe:

Ingredients :- 

Water – 8 cups, boiled & cool measuring cup = 250ml
Carrots (black) – 2 medium, peeled and julienned
Beetroot – 1, peeled and julienned
Green Chilies – to taste, slit.(1 small)
Powdered Mustard Seeds – rai – 1 to 1 & 1/2tbsp
Black Salt – 1 & 1/2  tsp or as required
Red Chili Powder – lal mirch  (optional)– 1 tsp.

Method / Directions & Preparation : –

  1. Crush the mustard seeds in a mortar pestle or a coffee grinder.
  2. Chop the carrots and beet into long pieces.
  3. Combine all the ingredients in a glass jar and cover with a lid or cheese cloth.
  4. Let the jar sit in a sunny spot for at least one week – stirring with a wooden spoon daily.
  5. Once the kanji develops a tangy flavor, that means the drink is fermented.
  6. Strain the drink, save the pickles to enjoy with that drink.
  7. Serve kanji straightway or refrigerate.
  8. Enjoy!

Suggestion :-

If you don’t have black carrots then you could use red carrots & beet root instead.



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