Probiotics drinks ke itne sare benefits by Dr Varun Sharma#s #shortsviral #viral #viralnow

Probiotics drinks ke itne sare benefits by Dr Varun Sharma 🤩

Beetroot kanji! A tangy, probiotic-rich North Indian fermented drink, perfect for digestion and super refreshing. Here’s a simple recipe:

Ingredients:
– 2 medium beetroot, peeled and cut into thin strips or small cubes
– 1/4 cup mustard seeds (rai), coarsely ground
– 1 tsp red chili powder (adjust to taste)
– 1 tsp black salt (kala namak)
– 1/2 tsp salt (regular)
– 4 cups water (about 1 liter)
– 1 tbsp jaggery or sugar (optional, for slight sweetness)
– A pinch of hing (asafoetida) (optional)

Method:
1. *Prepare water:* Boil water and let it cool to room temperature.
2. *Mix ingredients:* In a clean glass or ceramic jar, add beetroot pieces, ground mustard seeds, red chili powder, black salt, regular salt, and hing.
3. *Add water:* Pour the cooled boiled water over the ingredients. Mix well.
4. *Ferment:* Cover the jar with a clean cloth and keep it in a warm place for 3-4 days. Stir once daily.
5. *Check taste:* After 3-4 days, the kanji will develop a tangy, slightly sour flavor. Taste and adjust salt or chili if needed.
6. *Strain and serve:* Strain the liquid, chill it in the fridge, and serve cold.

Tips:
– Use a clean, sterilized jar to avoid unwanted bacteria.
– Mustard seeds give the characteristic tang and flavor.
– You can add carrots or turnips along with beetroot for variation.

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