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This beetroot and carrot cooler is full of vital nutrients, helps one beat the humidity and stay hydrated at all times. Serve it chilled along with some chopped carrot and beetroot.
Kanji Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-10 min

Difficulty

- Easy

Preparation Time

- 10 min

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INGREDIENTS

  • 2 tbsp Ghee
  • 1 tbsp Almonds
  • 2 tbsp Melon seeds
  • 1 tbsp Poppy seeds
  • 2 tbsp Sugar
  • ½ tsp Cardamom Powder
  • 2 tbsp Rose syrup
  • ½ cup Coconut Milk
  • ½ cup Full Cream Milk

HOW TO PREPARE KANJI

  1. 1

    Heat water in pan add black salt, carrots batons, sliced beetroot and blanch them.
  2. 2

    remove carrots and beetroot in another bowl when done.
  3. 3

    take blanch water in bowl and cool it down room temperature to make kanji.
  4. 4

    grind mustard seeds to make fine powder and add in kanji bowl, add black salt, asafoetida and stir well.
  5. 5

    add carrots batons and sliced beetroot in kanji and stir.
  6. 6

    bottle the kanji and keep it in the sun for a week.
  7. 7

    serve chilled.
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