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Kanji is a fermented drink, originating from the Indian subcontinent, made in India for the festival of Holi.
Kanji is made with water, black carrots, beetroot, mustard seeds and heeng. It may be served with boondi sprinkled on top.
Nutritionally, kanji is high in antioxidants. Eleven strains of probiotic bacteria have been isolated from kanji, with the strain Pediococcus acidilactici genotypically characterised with high growth potential.
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.
- Sharma, Chetna; Sahota, Param Pal; Kaur, Sarabjit (October 2021). "Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji". Bulletin of the National Research Centre. 45 (1): 3, 6. doi:10.1186/s42269-021-00594-y. ISSN 2522-8307. PMC 8353425. PMID 34393474.
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