Ajara Ghansal Rice Wiki

Millet Details

Origin: Ajara Taluka, Maharashtra, India
Available Rice Colors: Unpolished: Brown, Semi Polished: Creamy White
States in which it grows: Maharashtra
Community that grows it: Traditionally grown by farming families in the Ajara Taluka region for over 100 years
Traditionally used for: Daily use rice, baby food, traditional wedding feasts, and dishes such as varan bhaat, modak, and rice pudding
Medicinal Properties: Diabetic-friendly (low glycemic index), promotes gut health, easily digestible, ideal as the first food for babies, and good for lactating mothers
Nutritional Profile: High in fiber, low glycemic index, rich in vitamins, and contains essential minerals that aid digestion and tissue nourishment
Timeline: Cultivated for generations in Ajara Taluka, supported historically by local royalty like Shrimant Narayanrao Ghorpade, Chief of Ichalkaranji

Morphological Characteristics:

Status: The rice has been cultivated for centuries but needs continued support to preserve its traditional cultivation methods and sustainable farming practices
As a community, can we save it? Yes, by promoting its heritage and health benefits, and encouraging sustainable farming and consumption
What can people do for it? Support local farmers in Ajara Taluka, choose Ajara Ghansal Rice over commercial varieties, and spread awareness about its unique flavor, nutritional benefits, and traditional significance

Recommended Dishes (Unpolished):

Recommended Dishes (Semi-Polished):

Usage: Cooking Instructions

Unpolished: Soak for 3-4 hours, then drain; Boil 3 cups of water for 1 cup of raw rice; Cook for 20 minutes if soaked, 40 minutes if unsoaked; Use an open vessel to preserve aroma
Semi-Polished: Soak for 20 minutes, then drain; Boil 3 cups of water for 1 cup of raw rice; Cook for 20 minutes if soaked, 30 minutes if unsoaked; Use an open vessel to preserve aroma
Additional Notes: Avoid excessive washing to maintain nutrients; The soaked water can be used as a natural hair rinse