How To Make Amla Haldi Kanji, The Immunity-Boosting Detox Drink You Need This Winter

Amla haldi kanji combines raw turmeric and amla into a fermented winter drink that supports immunity, digestion and detox.

Amla Haldi Kanji brings together two ingredients that have long been valued for their healing properties, amla and kachi haldi benefits. The drink is inspired by the traditional winter kanji prepared in North Indian regions, where natural fermentation was used to make gut-friendly beverages. Research shows that Amla has deep roots in Ayurvedic history, often described as a fruit that supports vitality, Amla juice for hair, and immunity due to its naturally high Vitamin C content. Studies show that raw turmeric, or kachi haldi, is known for its earthy taste and strong association with detox and inflammation support.

Amla Haldi Kanji(Freepik)

The fermentation process enhances the bioavailability of nutrients, allowing the body to absorb antioxidants more efficiently. This makes Amla Haldi Kanji useful during the winter months, when the body benefits from foods that strengthen immunity and digestion. The combination of amla juice benefits and turmeric for immunity creates a drink that aligns with seasonal needs without relying on complex preparation methods. Studies also highlight that regular intake of fermented foods supports gut bacteria, which play a key role in overall wellness.

Different regions prepare kanji using varied ingredients, black carrots in Punjab, mustard seeds in Uttar Pradesh, and even beetroot in some modern adaptations. The amla-turmeric mix adds a newer dimension to this tradition, blending old techniques with ingredients that suit contemporary wellness habits. This version requires minimal steps and still retains the essence of a classic detox drink.

Amla Haldi Kanji fits naturally into winter routines because of its cultural roots, easy preparation, and nutrient-rich profile. Its ability to bring together seasonal produce and traditional techniques makes it an appealing immunity booster for daily use.

How To Make Amla-Turmeric Kanji, An Immunity-Boosting Probiotic Drink

Amla Haldi Kanji blends fermented amla and raw turmeric, inspired by traditional North Indian kanji made during winter. This amla–turmeric mix supports digestion, immunity, and detox, using a method rooted in age-old fermentation practices. The drink remains simple to prepare and aligns well with seasonal wellness needs.

Ingredients (Serves 4–5)

• 1 cup chopped amla (Indian gooseberry)
• 2 tablespoons grated raw turmeric (kachi haldi)
• 4 cups water
• 1 teaspoon mustard seeds (crushed)
• 1 teaspoon black salt
• ½ teaspoon regular salt
• 1 tablespoon jaggery (optional)

Instructions

1. Add chopped amla and grated raw turmeric to a clean glass jar.
2. Pour in water and mix well.
3. Add crushed mustard seeds, black salt, and regular salt.
4. Stir thoroughly to dissolve the salts.
5. Cover the jar with a muslin cloth and secure with a rubber band.
6. Leave the jar in sunlight for 2–3 days to ferment.
7. Stir the mixture once daily.
8. Taste after 48 hours; ferment longer if you prefer a stronger flavour.
9. Strain the kanji and store it in the refrigerator.
10. Serve chilled or at room temperature.