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Mint Beetroot Fennel Kanji
Mocktail · no alcohol

Mint Beetroot Fennel Kanji

JugAbout 15 minutesServes 4

You need

  • beetroot
  • mint
  • black salt
  • fennel seeds (saunf)
  • mustard powder

How to make it

  1. Cut 2 beetroots into thin sticks.
  2. Pour 1 litre cooled boiled water into a glass jar.
  3. Add 1 tsp black salt, 1 tsp crushed fennel seeds and 1 tsp mustard powder, then stir.
  4. Add the beetroot and 12 mint leaves, cover with muslin and keep in a warm spot for 3 days, stirring daily.
  5. Chill and serve with ice.
  6. Refreshes after a heavy Sunday lunch of pulao and kormas.

Enjoy your drink!Curated & designed by Sudeep Sachdeva

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