When winter sets in, all we really want is something warm, comforting, and good for the body. That’s where kanji comes in. This humble drink has been a winter favourite for generations. Tangy, spicy, and naturally probiotic, it’s one of the easiest ways to boost your immunity and keep your gut happy during the colder months. Whether you want something refreshing and fermented or something warm and nourishing, these winter kanji recipes are simple, wholesome, and perfect for a daily shot of health.

1. Classic gajar kanji recipe

Ingredients:

Black carrots or regular carrots

1 small beetroot

2 tbsp mustard seeds (lightly crushed)

1 tsp red chilli powder

1 tbsp salt

1 and 1/2 litres of water

Method:

Wash and peel the carrots, then cut them into long batons. If using beetroot, slice it similarly. Place the vegetables in a clean glass jar. Lightly crush the mustard seeds and add them along with the salt and red chilli powder. Pour the filtered water into the jar, leaving a little space at the top. Stir well, cover with a muslin cloth or a loose lid, and keep it in direct sunlight for 3-5 days. Stir the mixture once daily. When the liquid tastes tangy and slightly fizzy, the kanji is ready to drink.

2. Beetroot kanji recipe

Ingredients:

2 medium beetroots (thinly sliced)

2 tsp mustard powder

1 tsp red chilli powder

Black salt as per taste

1 litre of water

Method:

Place the beetroot slices in a large, clean glass jar and add the mustard powder, black salt, and chilli powder. Pour in the filtered water and mix everything well. Cover the jar with a muslin cloth and leave it in a sunny spot for 3-4 days. Give it a quick stir each day. Once the drink develops a bright colour and a tangy aroma, strain it and refrigerate. Serve chilled or at room temperature.

3. Orange zest and purple carrot kanji recipe

Ingredients:

4 black or purple carrots (cut into batons)

1 tsp orange zest

2 tsp crushed mustard seeds

1 tsp red chilli powder

Salt to taste

1 and 1/2 litres of water

Method:

Add the carrot batons to a clean jar and sprinkle in the orange zest, crushed mustard seeds, chilli powder, and salt. Pour over the water and stir to combine. Cover the jar and leave it in the sun for 3-5 days, stirring once daily. The orange zest slowly infuses a bright, citrusy aroma, giving the kanji a fresh twist. Once tangy, strain and store in the fridge.

4. Ragi kanji recipe

Ingredients:

3 tbsp ragi flour

1 and 1/2 cups water

1/2 cup buttermilk (or milk)

1-2 tsp jaggery (optional, for sweetness)

A pinch of salt

1/2 tsp cumin powder (optional)

Method:

Mix the ragi flour with half a cup of water to form a smooth paste without lumps. Heat the remaining water in a pan. Once warm, slowly pour in the ragi paste while stirring continuously. Cook on low heat for 5-7 minutes until the mixture thickens and turns glossy. Remove from the heat and let it cool slightly. Add salt and stir in the buttermilk for a savoury version, or add jaggery for a lightly sweet version. Finish with a pinch of cumin powder if you prefer. Serve warm in winter or chilled in summer.

5. Ulundhu kanji (black urad dal) recipe

Ingredients:

1/4 cup whole black urad dal

1 tbsp raw rice

1 and 1/2 cups water

1/2 cup milk or coconut milk

1-2 tsp jaggery

A pinch of salt

1 tsp grated coconut (optional)

1/2 tsp cardamom powder (optional for sweetness)

Method:

Rinse the black urad dal and rice together, then soak them for at least one hour. Drain and grind into a smooth paste with a little water. Add this paste to a pan with the measured water, stir well, and cook on low heat, stirring continuously to prevent sticking. Once the mixture thickens and the raw smell disappears, add the milk or coconut milk along with the jaggery and salt. Continue to stir until the jaggery melts and the kanji reaches a porridge-like consistency. Add grated coconut and cardamom powder if you’re making the sweet version. Serve warm for a comforting, nourishing winter drink.

6. Radish kanji recipe

Ingredients:

2-3 pink or white radishes (sliced into thin rounds)

1 tsp black salt

1 tsp red chilli powder

2 tsp mustard powder

1 litre of water

Method:

Add the radish slices to a sterilised jar and sprinkle in the mustard powder, chilli powder, and black salt. Pour the water over the mixture and stir well. Cover it and leave it in the sun for 2-3 days. Radish ferments faster, so keep tasting it daily. Once the kanji becomes tangy with a peppery undertone, strain it and store it in the refrigerator.

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