Ajara Ghansal, a white aromatic medicinal rice that has been cultivated by the Ajara community for over a centuary.
* The rice has been dehusked in-house with a specilized machine that removes the husk at the least possible friction and without any heat generation.
* The machine is fine tuned to the grain where the husk is removed while keeping the bran, the next layer on the rice seed. This is where all of the fibers, proteins, minetals (calcium, phosphorus, iron, magnesium, zinc), vitamins, and antioxidants live.
* Native rice have a higher amylose content, which associates with a lower glycemic index. This means, the rice has a slow breakdown of starch into sugars and doesn't lead to sugar spikes as do polished modern rices.
* The rice has been aged for over 1 year. Maturation creates a drier texture with pronounced flavour.
It is a short, slender and non-sticky rice. It is easily digestible and holds a low GI.
To prepare: Don't pre-soak the rice, just rince it. Cook it with a lid (to retain it's aroma). Slow cook versus pressure cook. 1 part rice to 2 parts water ratio.
Our story with rice -
Vrindavan is surrounded by rice farmers. Our dream is to spread harmonious farming practices around us. To truly do so, we had to speak the same language as our neighbours, i.e., grow the same crop. Vrindavan farm has been growing rice for over 5 years now. It all began with Mahadi, a beautiful red rice native to our area. Today, we grow several heirloom varieties, namely Mahadi, Kasbai, Ajara Ghansal, Wada Kolam, and Ambe Mohar.
Growing rice is an experience that I hope everyone participates in at least once in their lifetime. The scale, the work involved, and the joyousness brought to it all by farmers, is what truly explains the 'culture' in agriculture. Read more about the growing, harvesting, and threshing.