Thanjavur, also known as Tanjor is a city in Tamilnadu, which is known as a bowl of rice. It is grown in the Thanjavur region. It is a high-quality medium-sized grain that has high carbohydrate content. It is light and aromatic and is medium-grained variety. Once cooked, this rice gives a bright white colour and expands in length. Ponni boiled rice is boiled along with the paddy before polishing, making it easier to cook and digest.
Shankar Sona Masoori is a variety of medium grain, slender rice traditionally from Andhra Pradesh, Telangana and Karnataka. It's typically used to make fluffy plain rice, sweet pongal.
Jaggery is often touted as being healthier than other forms of sugar. It is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa.
Red rice is an aromatic whole grain rice with elongated, red grains that obtain their natural pigment from the plant. The rice grain is ground to obtain red rice flour which is red and very fragrant. IDEAL FOR: It should be added to wheat flour at 20% and is ideal for preparing string hoppers, bread, cakes and fresh pasta. Shankar brand is the preferred choice by those who love the exotic cuisine.
Shankar Coconut Milk Powder is a must-have ingredient for cuisines that need a dash of coconut flavour. Waste no time in scraping and squeezing coconuts :)
Shankar coconut milk can be prepared in one minute by simply mixing the coconut powder with warm water.
Sri Lankan coconut imparts a sweet taste and smell to coconut milk powder.