Kanji is a traditional fermented drink made from mustard and vegetables that is especially popular during Holi in North India. It is believed to aid digestion after the heavy festive meals and symbolizes the bright colors of the festival, with black carrots adding a vivid hue.

In Punjab, kanji is often made with mustard greens and carrots; in Uttar Pradesh, a version with fenugreek seeds is common; Banarasi style uses fine red mustard (bariik rai) for a sharper tang. The base fermentation method remains the same across regions.

Authentic kanji is served in a glass or earthenware bowl, sometimes garnished with fresh mint, coriander, and a squeeze of lemon. It is usually consumed chilled or at room temperature alongside fried snacks like vada or pakora.

Kanji is most associated with Holi, the festival of colors, but it is also prepared for winter detox rituals and as a daily probiotic drink in many North Indian homes.

The use of black carrots provides a deep orange‑red color and a slightly sweeter flavor, while the fine red mustard adds a sharp, tangy bite. Combined, they create a probiotic drink that is both visually striking and digestive‑friendly.

Common mistakes include grinding mustard seeds too coarsely, fermenting in a cold environment, and not stirring the mixture daily. These lead to uneven fermentation and a bland taste.

Fine red mustard powder releases its pungent oils more quickly, accelerating fermentation and giving the kanji its characteristic sharp tang, which whole seeds would deliver more slowly.

Yes, you can ferment the kanji up to 4 days in advance. Store it in a sealed glass jar in the refrigerator after the initial sun fermentation; it will keep fresh for up to 5 days.

The kanji should have a bright orange‑red hue, a slightly effervescent feel, and a balanced sour‑spicy flavor. The carrots should be soft but still retain shape, and the liquid should be clear, not cloudy.

The YouTube channel Masala Kitchen specializes in Indian home‑cooking tutorials, focusing on festive recipes, traditional fermentation techniques, and easy‑to‑follow step‑by‑step videos for everyday cooks.

Masala Kitchen emphasizes quick preparation for festive occasions, uses clear visual cues for fermentation, and often combines classic recipes with modern twists, whereas many other channels focus on elaborate, time‑intensive preparations.