Kanji ka Pani

Holi always brings back the memories of my childhood. After playing holi we used to have a big gathering at our place with family and friends and we used to enjoy chat items while we are still wet with color and water. Most popular chat item of this festival was dahi vade and kanji ka pani. But my personal favorite was kanji ka pani. 

This is a very famous chat items from north especially from UP. I still remember, the taste of kanji ka pani served near Har ki padi in Haridwar near Ganga ji. It is normally kept in earthen pot which keeps the water naturally cool.

There are multiple variations of kanji ka pani based on the main ingredient you add in it. Like kanji vada with moong daal ke vade or kanji with red carrot or kanji with beet root. Here I am writing a receipy with beet root but this can be replaced or added with any other item you want like carrot or vade.

Ingredients 

• 2 big spoon salt
• 1/2 big spoon red chili
• 1/2 big spoon haldi powder
• 2-3 big spoon rai or mustard seeds
• 1/2 spoon hing
• 7-8 glasses water
• 1 beetroot (optional) 
• 2-3 red carrots (optional) 

Procedure

• Grind rai in grinder
• Add water in big container preferably a glass container. Add salt, red chili powder, haldi powder, hing, grinded mustard seeds.
• Cut beet root/carrot in small pieces and add in water. Beet root also gives a bright red color to the water. 
• Now keep the container at some hot place, preferably where it gets sun light and let it fermant for 3-4 days. Adjust spieces as per your taste (if required)
• Serve it cool and depending on weather ice cubes can also be added while serving.