Remember the time when our mothers and grandparents used to make us drink kanji when we would fall ill.  This salt and sour probiotic drink has some amazing health benefits which many of us are still unaware of. Live your childhood with a glass of this traditional drink. Chef Ajay Mathur, Executive Chef at Jaypee Palace Agra has dolled out an easy recipe of the drink. But before we get onto making it, let's take a look at the health benefits of Kanji and bring back those memories of why your mother gave it to you!

Health Benefits Of Kanji

For Energy

Rich in energy-rich carbohydrates, Kanji or grain water is your best bet! All you have to do is have a glass in the morning before leaving home and you will not feel weak or dizzy throughout the day.   

Your Tummy Loves It

digestion kanji

It prevents constipation thanks to the rich fibre content of the grains and it also smoothens bowel movements. The starch it contains due to the rice or grain water stimulates the growth of useful bacteria and promotes healthy bowel movement.

Skin Hydration

Have this drink in Summer when there is scorching heat and your body will thank you as it will be hydrated and replenish lost nutrients.

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Viral Fever

In Indian homes, kanji was for a long time the remedy for fever. It prevents water loss which you may have due to vomiting and it also speeds up the recovery process.

Diarrhoea

stomach upset kanji

Amazing for treating diarrhoea, this drink is very good for kids especially. It basically reduces the volume and frequency of stool output in babies.

Here is a quick recipe to get you started!

 

Gajar Ki Kanji  

gajar kanji

Ingredients:

  • 500 gm black carrot 
  • 60 gm mustard seed grounded 
  • 50 gm red chilli powder 
  • 80 gm rock salt
  • 30 gm asafoetida or hing
  • 2 lt water

Method:

  • Boil water in a big container.
  • Wash and peel the carrot. Cut into batons and add red chilli powder, rock salt and mustard seed powder to it. Put the carrot in the water and allow the mixture to cool down.
  • Take another container and make smoke of asafoetida and ghee by using charcoal.
  • Put the mixture in the container to absolve the flavour of Asafoetida dhuwaar.

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  • Put the mixture in an earthen pot and close from the top.
  • Keep the jar in the sunlight (In case, ample sunlight is not there then keep it at a warm place and allow it to ferment).
  • Judge the Kanji from its taste. If the taste turns sour, it is ready for consumption.

Tip: It takes up to 5 days for fermentation and stays good at room temperature.