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Kanji is a very traditional dish made in UP and Rajasthan. This dish is usually prepared for HOLI. Kanji comprises mustard seeds powder, along with salt, turmeric powder, and red chili dissolved in water. When this water becomes sour (it takes 2-4 days), the dish is known as Kanji. It is a family trend to make kanji ke vade or some kind of kanji for HOLI festival at my parents' house. Vegetables such as carrots, boiled potatoes, radish, etc. can also be soaked in Kanji. Here we are making Carrot Kanji. Try this traditional Holi dish……
Serve delicious and spicy gajar ki kanji to your guests in the beautiful afternoon of HOLI. Make sure that you make kanji at least 2 days before the HOLI festival.
It depends on the weather how long the kanji will take to get sour (2-4 days). Once the kanji has turned sour, keep it in the refrigerator. It can be kept in the refrigerator for 5-6 days.