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Carrot Kanji

Veggie.Lover's picture
Ingredients
  Carrots 1 Kilogram
  Beet 125 Gram (1 Medium Size)
  Salt 6 Tablespoon
  Water 16 Cup (256 tbs)
  Mustard powder 4 Tablespoon
  Powdered cinnamon 1 Teaspoon
  Powdered clove 1 Teaspoon
  Pepper powder 1 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
Directions

Wash and peel carrots and beet.
Cut into small pieces.
In an earthenware jar combine all the ingredients.
Cover and keep in the sun for 8 days.
Stir 2 or 3 times every day.
When ready the colour will be light pink.
Strain the kanji and discard the vegetables.
Keep the kanji in refrigerator.
Add a few drops of lemon juice and sprig of mint before serving if desired.

Recipe Summary

Cuisine: 
Indian
Course: 
Beverage
Restriction: 
Vegetarian
Ingredient: 
Carrot
Servings: 
15

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 54 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.3%

Saturated Fat 0.12 g0.61%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2384.2 mg99.3%

Total Carbohydrates 10 g3.2%

Dietary Fiber 3.2 g13%

Sugars 4 g

Protein 2 g3.8%

Vitamin A 225.9% Vitamin C 8.6%

Calcium 5.4% Iron 5.1%

*Based on a 2000 Calorie diet

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Carrot Kanji Recipe