Our Products
We have a wide range of products like Chakki Fresh Atta, Maida, Sooji , Daliya , Besan etc. Ingredients are carefully handpicked and processed with same love and care with which you prepares your food. The grains are untouched to maintain proper level of hygiene and mental wellbeing.
MY FARM FRESH - Chakki Atta (Available in 50 , 30, 10, 5, 1 kg)
Atta is a traditional Indian whole wheat flour commonly used to prepare flatbreads such as chapati, roti, paratha, and puri. In earlier times, fresh atta was often made at home by grinding whole wheat using stone grinders known as chakki. This traditional method helped preserve the natural goodness of wheat.
Atta is rich in dietary fiber because it retains the wheat bran and also contains natural gluten, which helps form strong, elastic dough that can be rolled thin with ease.
Made from the entire wheat grain, atta includes bran, endosperm, and germ. The bran provides fiber along with essential nutrients like B-vitamins, iron, magnesium, and beneficial plant compounds. The endosperm supplies energy-giving carbohydrates, while the germ contributes vitamin E and healthy fats. Because it contains all parts of the grain, atta is considered a healthier choice compared to maida, which is produced using only the endosperm and is higher in refined carbohydrates.
MY FARM FRESH – MAIDA (Availabe in 50 & 30 kg, 500 gm)
Maida is the Indian form of all-purpose flour and is widely used in preparing a variety of foods such as biscuits, breads, rusk, naan, and other baked or leavened items. Its fine texture makes it suitable for soft and fluffy preparations.
All-purpose flour or pastry flour commonly used in the United States can be used as a substitute for maida. Depending on the recipe and personal taste, a combination of both flours can also be used for better results.
During the processing of maida, the bran and germ of the wheat grain are mostly removed. The bran contains fiber and essential nutrients, while the germ provides vitamin E and healthy fats. What remains is mainly the endosperm, which is rich in carbohydrates. Because of this refining process, maida has lower nutritional value. For many recipes, maida can be replaced with atta, which is whole wheat flour and retains more natural nutrients.
MY FARM FRESH – SUJI (Available in 50 & 30 kg, 500gm, 200 gm )
Semolina, also known as sooji, is a coarse and slightly gritty flour most commonly produced from durum wheat. It is made from the inner portion of the wheat grain, known as the endosperm, which remains after the finer flour is separated during milling.
Around the world, durum wheat semolina is widely used for making pasta. Its high gluten content helps pasta maintain its shape during cooking while giving it a firm texture and appealing taste.
In India, semolina is available in several varieties and may be made from soft wheat, maize, rice, or other grains, as clearly mentioned on the packaging. It is a popular ingredient in Indian kitchens and is used to prepare dishes such as upma, idli, halwa, kheer, and many other traditional recipes.
MY FARM FRESH – DALIYA (Available in 500 gm)
Dalia, also known as cracked wheat, is produced by coarsely milling whole raw wheat grains. It is referred to by different names in various regions, such as bulgur, burghul, fada, lapsi, or couscous. During processing, the wheat grains are carefully cleaned, husked, and then crushed to the required size without refining.
Since dalia is made from whole wheat and does not go through heavy processing, it retains its natural nutrients and is considered highly nutritious. It is commonly used as a healthy food option and dietary supplement. When cooked, cracked wheat gives off a warm, comforting aroma and has a pleasant grainy taste with a slightly nutty and chewy texture.
Bulgur wheat is a variation of cracked wheat in which the wheat kernels are first steamed and lightly roasted before being crushed. This process enhances the flavor and reduces cooking time, as bulgur is partially cooked.
Dalia is available in different textures, including coarse, medium, and fine grades, making it suitable for a wide range of dishes.
MY FARM FRESH – RAWA (Avaialbe in 500 gm)
Rava is a wheat-based product and a form of semolina obtained by grinding husked wheat. It is widely used in South Indian cuisine, especially in regions such as Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. Rava is commonly used to prepare dishes like rava dosa, rava idli, upma, khichdi, as well as popular sweets such as rava laddu and rava halwa, also known as rava kesari.
There is another variety known as chamba rava, which is derived from whole wheat flour. In contrast, regular rava is typically obtained during the milling of refined flour, making it finer in texture. Rava can be described as the coarse particles separated during the flour milling process, where the flour and rava are filtered through fine mesh sieves.
Rava is rich in dietary fiber, offers good nutritional value, and is hygienically processed to ensure quality and purity.
KAMDHENU BRAN - (Available in 50, 48 , 40kg )
Kamdhenu Bran is a high-quality wheat bran product obtained during the milling of whole wheat. It is rich in natural dietary fiber and essential nutrients that support healthy digestion and overall well-being. Carefully processed under hygienic conditions, Kamdhenu Bran retains the goodness of the wheat outer layer while ensuring purity and consistency.
Wheat bran is known for its role in promoting gut health and aiding regular digestion due to its high fiber content. Kamdhenu Bran can be easily added to daily meals, animal feed, or health-focused diets, making it a versatile and nutritious choice.
With strict quality control and careful processing, Kamdhenu Bran delivers reliable nutrition and natural benefits, making it suitable for both human consumption and commercial use.