Kalonunia Rice Flour
Kalonunia Rice Flour
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We made some mangsh’er pithe with Kalonunia rice flour. The traditional winter delicacy was interpreted our way to celebrate the aman harvest season.
about
Ground from the aromatic folk rice variety, Kalonunia of Coochbehar, this one retains the characteristic flavour and aroma of the rice. The semi-polished rice results in a slightly grainy flour because of the bran that also helps in retaining the essential fibres.
| flavour | cooked corn, nutty |
| aroma | sweet |
|
appearance |
greyish-white |
|
storage |
store the powder in an air-tight jar away from direct sunlight and moisture |
what you can cook with
Kalonunia rice flour can easily be used as a gluten-free alternative for your bread mixes. It is also a great thickening agent, imparting a subtle sweetness to any slurry. You can also use it in a batter or for traditional dishes that use rice flour.
| origin | West Bengal |
| processing | raw rice is soaked, sun-dried and pounded |
