Washed & peeled carrot. Cut into 1" pieces lengthwise. Keep aside.
Take a pressure cooker. On medium flame transfer carrot n boiled water in it. Close the lid. Let it for one whistle. Switch off the heat.
When cooker's pressure is released, open the lid. Add asafoetodia, salt, red chilly powder n mustard/rai powder. Stir nicely.
Now transfer into sterilized bottle or big deep bowl. Cover with lid.
Keep it in Sunlight for two days. Stir it Morning n Evening.
If there is no sunlight or if the weather is bad, cover & wrap with woolen cloth and keep it in warm place. Apply this method throught the year to make KANJI.
After 2 days, the aroma of sourness will start coming out of it. Now Detox KANJI is ready to serve.
Serves the KANJI cool or normal as per urs wish. Enjoy !!
