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[[The lactic acid bacteria]]<ref>{{Cite journal|last=Kingston|first=J. J.|last2=Radhika|first2=M.|last3=Roshini|first3=P. T.|last4=Raksha|first4=M. A.|last5=Murali|first5=H. S.|last6=Batra|first6=H. V.|date=September 2010|title=Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji|url= | [[The lactic acid bacteria]]<ref>{{Cite journal|last=Kingston|first=J. J.|last2=Radhika|first2=M.|last3=Roshini|first3=P. T.|last4=Raksha|first4=M. A.|last5=Murali|first5=H. S.|last6=Batra|first6=H. V.|date=September 2010|title=Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji|url= |journal=Indian Journal of Microbiology|language=en|volume=50|issue=3|pages=292–298|doi=10.1007/s12088-010-0022-0|issn=0046-8991|pmc=3450057|pmid=23100843}}</ref>{{Use dmy dates|date=August 2019}} | ||
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{{india-cuisine-stub}} | {{india-cuisine-stub}} | ||
Revision as of 21:23, 18 July 2021
 | This article needs additional citations for verification. (March 2013) |
Kanji is a fermented drink, originating from the Indian subcontinent, made in India for the festival of Holi.[2]
Kanji is made with water, black carrots, beetroot, mustard seeds and heeng. it may be served with boondi sprinkled on top.
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A close-up of Kanji drink
See also
References
- ↑ Kingston, J. J.; Radhika, M.; Roshini, P. T.; Raksha, M. A.; Murali, H. S.; Batra, H. V. (September 2010). "Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji". Indian Journal of Microbiology. 50 (3): 292–298. doi:10.1007/s12088-010-0022-0. ISSN 0046-8991. PMC 3450057. PMID 23100843.
- ↑ "Go for 'desi coolers' this Holi". The Times of India. 7 March 2012. Retrieved 6 June 2012.[dead link]
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