Black carrot juice is very good for gut health but since it is not available in Mumbai, nutritionist Rujuta Diwekar replaced it with Beetroot and shared Beetroot ki kanji recipe.
1.5kg Beetroot '2 litres water 2/5 tbsp ground peeli rai 1 tbsp kashmiri mirch 1tbsp salt
1. Wash beetroots and peel their skin off 2. Now cut them into thin finger size pieces.
3. Add 2 litres of water in a utensil and place it on medium flame. 4. Add beetroot pieces and heat it very briefly. 5. Do not let it boil.
6. Switch off the flame and let it cool down. 7. Now add peeli rai, kashmiri mirch and salt to this and stir well.
8. Take Chini jar, transfer this beetroot mixture into it. 9. Close the lid tightly and let it stay in teh sun for 3 days.
10. Make sure you do not open the jar to check or stir. 11. Now open after 3-4 days, check flavouring and add anything needed. Keep it for one more day.
12. On the 5th day, pour out the juice in a glass and enjoy. 13. You do not have to store it in refrigerator. Instead make in small amounts and consume.
What are your winter health rituals?