How to make Kale Gajar Ki Kanji -

A North Indian beverage with the goodness of black carrots, mildly spiced and sweetened with jaggery.

Sanjeev Kapoor

This recipe is from the book Low Calorie Vegetarian Cookbook.

Main Ingredients : Black carrots (kale gajar) , Mustard seeds coarsely powdered

Cuisine : Punjabi

Course : Beverages

Kale Gajar Ki Kanji

Kale Gajar Ki Kanji Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 3-Above

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kale Gajar Ki Kanji Recipe

  • Black carrots (kale gajar) 4 large

  • Mustard seeds coarsely powdered 4 tablespoons

  • Salt 3 tablespoons

  • Coarse red chilli powder 1 1/2 tablespoons


Step 1

Scrub carrots and wash under running water. Peel and cut carrots into batons. Take eighteen cups of water in a large jar or a clay pot (matka), which will be able to hold four litres of water.

Step 2

Add carrots, mustard powder, salt and red chilli powder and mix. Cover the pot with a muslin cloth and tie it up around the rim.

Step 3

Let it stand in sun for three to four days. When it gets ready keep it in the fridge to chill. Pour into tall glasses with some pieces of carrot. Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.