CARROT BEETROOT KANJI

Ingredients:

4 carrots/gajar
1 medium sized beetroots
8 cups water 

1/2 tsp red chili powder or as per taste
3 tbsp mustard powder
2 tsp black salt or as per taste

Method:

1. Wash and peel the carrots and beetroots ,roughly chop into long pieces.
2. Mix all the ingredients in a glass or ceramic jar  and cover with a lid or muslin cloth and keep the jar in sun for 3-4 days.
3. Stir with a wooden spoon everyday before keeping the jars back in the sun.
4. When the kanji starts tasting sour, it means the drink is fermented.
5. Serve carrot kanji straightway or refrigerate.Take it out from the refrigerator 1 hour before serving and have it during the day time while enjoying the Sun.