Sanjeev Kapoor

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Kale Gajar Ki Kanji

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A North Indian beverage with the goodness of black carrots, mildly spiced and sweetened with jaggery.

This recipe is from the book Low Calorie Vegetarian Cookbook.

Preparation Time : 3-Above

Cooking time : 6-10 minutes

Servings :

Kale Gajar Ki Kanji

Main Ingredients

Black carrots (kale gajar) , Mustard seeds coarsely powdered





Level Of Cooking



  • Black carrots (kale gajar)
    4 large
  • Mustard seeds coarsely powdered
    4 tablespoons
  • Salt
    3 tablespoons
  • Coarse red chilli powder
    1 1/2 tablespoons


Step 1

Scrub carrots and wash under running water. Peel and cut carrots into batons. Take eighteen cups of water in a large jar or a clay pot (matka), which will be able to hold four litres of water.

Step 2

Add carrots, mustard powder, salt and red chilli powder and mix. Cover the pot with a muslin cloth and tie it up around the rim.

Step 3

Let it stand in sun for three to four days. When it gets ready keep it in the fridge to chill. Pour into tall glasses with some pieces of carrot. Serve chilled.

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