To make Kaanji Recipe, wash and peel the carrots and beetroot. Cut them into thick and long strips.

Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine. Add the 10-12 cups of water to it (depending on how sharp) you want the Kaanji and store the Kaanji for fermentation in a jars of glass or ceramic.

Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed.

Place the Kaanji filled Jars in the sun for about 3 to 4 days, so it can get fermented. Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well. Cover it back again tightly and allow it to ferment in the sun the next day.

You will know that the Kaanji is fermented when it turns slighly sour. Once its fermented, strain the liquid and the Kaanji is ready to be served. The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up or eaten just as it along with drinking Kaanji.