Kaanji Paani
- Thread starter gulloo
- Start date
Sure it is.Are you sure it is simple Kaanji Paani? And no intoxicant in it? I am asking because of the blurred image!
Sorry for blurred image as I was using Mobile camera in hurry.
Only addition I did was few cubes of ice, as it came direct from sun and taste was to strong, requiring dilution.
It is that time of the year. Holi approaching, time to make Kanji. This time I decided to buy a big 15L stainless steel drum to use for fermenting instead of polycarbonate jars that I use every year.
Black carrots - 1.5kg + 2 red ones.
Peeled and cut into small pieces
Into the stainless steel drum
6TBS of black mustard, 3TBS white mustard and around 1/3 cup of black salt (after grinding)
Ground spices onto the carrots
Add a bunch of mint leaves
Then add water to fill the drum (I measured - 13 bottles of 750ml ~ 9.75L liquid).
Black carrots - 1.5kg + 2 red ones.
Peeled and cut into small pieces
Into the stainless steel drum
6TBS of black mustard, 3TBS white mustard and around 1/3 cup of black salt (after grinding)
Ground spices onto the carrots
Add a bunch of mint leaves
Then add water to fill the drum (I measured - 13 bottles of 750ml ~ 9.75L liquid).
I never had glass jars. All I had was clear plastic jars of 2L each. This year my family objected to use of the plastic jars in the sun, as they claimed heating food in plastic is harmful. So I went out in search of glass jars. The market has changed a lot since we were kids. Now the Stainless steel is the cheapest (160/kg) followed by Aluminum (240/kg) followed by glass. So in effect I decided on SS. To be on the safe side I bought a 15L SS for 330 and a 5L Glass jar for 350!!!!.
I then remembered that traditional method was to use "Matka" which is not transparent. It just takes longer. I tasted the Kanji after two days and it tasted similar to what older version was after a day. So I guess instead of 3-4 days I will let it mature for a week. It was quite passable today (day 5), but still requires some more time.
Just to make it tangier, I added 2TBS of ground mustard today.
I then remembered that traditional method was to use "Matka" which is not transparent. It just takes longer. I tasted the Kanji after two days and it tasted similar to what older version was after a day. So I guess instead of 3-4 days I will let it mature for a week. It was quite passable today (day 5), but still requires some more time.
Just to make it tangier, I added 2TBS of ground mustard today.
Finally the Kanji is ready. It was extremely concentrated, so I diluted it. I also put the carrots and all the mustard into a glass jar with water to see if I get another batch of Kanji from the waste.
4 x 2L jars. The carrots and water are in the new 5L glass jar
Deep colour. It is still a bit concentrated
Waste recovery process
4 x 2L jars. The carrots and water are in the new 5L glass jar
Deep colour. It is still a bit concentrated
Waste recovery process
A new Lot this year. As I have bought a kitchen scale, I am using it to "Quantify" the recipe
Black Carrots
Diced
Rai (small mustard)
Yellow Mustard
Rock Salt
Mustard Paste. First dry grind and then add water.
Carrots and Salt in the container
Day 1
Day 2
Day 3, transferred some to the Glass Jar
Day 6, Kanji is ready. Bottled up.
The Kanji in the Glass jar ferments quite fast, while that in the steel container takes two to three times longer. So I have done it in two parts. One fast for consumption and the second slow for later use.
(Today is day 10)
Black Carrots
Diced
Rai (small mustard)
Yellow Mustard
Rock Salt
Mustard Paste. First dry grind and then add water.
Carrots and Salt in the container
Day 1
Day 2
Day 3, transferred some to the Glass Jar
Day 6, Kanji is ready. Bottled up.
The Kanji in the Glass jar ferments quite fast, while that in the steel container takes two to three times longer. So I have done it in two parts. One fast for consumption and the second slow for later use.
(Today is day 10)