Milcent: how to make Maida grain

Custom-made maida formula yes you heard it right. When I saw this maida formula I attempted it quickly as I was awed to see sound natively constructed maida formula which I was looking for a long time. This is a deep rooted strategy our grandmothers utilized for causing child porridge powders. I to have effectively attempted practically a similar technique for making ragi powder for children however never realized this is the technique for making hand crafted maida too. The yield is alright too I got around 375 gms of maida from 500 gms of broken wheat Flourmill.

Yet, yes it requires a touch of exertion however worth the effort.

• 500 gms broken wheat
• Around 750 ml water generally + you might require more while crushing and removing second and third milk.

I utilized broken wheat. You can utilize entire wheat or broken wheat or broken wheat rava or wheat flour (chapati flour).Do not use UPMA RAVA Flourmill.

Soak broken wheat in water for at least 2-3 hours. Water level you can add it generally so it’s alright even its all the more yet ensure water is at least 1 inch above broken wheat. Now move it to a blender and drudgery it Attachakki. Extract milk by moving it to a fine strainer. I needed to do it in clumps.

Press it well with a spoon and concentrate milk. Now again remove milk by adding more water. I did it threefold in total. First milk will be thick then the progressively separated milk will be somewhat runny. Transfer to an enormous blending bowl. I had got 2 such blending bowls brimming with extricated milk Attachakki.

Keep undisturbed for an hour. You can see clear water drifting on top. Slowly channel the reasonable water alone. Then you will be forgotten about with just thick milk Attamaker. I got 2 dishes so stressed both independently.

Now pour the thick milk to a level lined wide tray. Let it dry under the sun for at least 2-3 days until it becomes dry totally and begins to show splits Attamaker. Keep covered with a got material or you can utilize cotton fabric as well, this way we can keep away from flies and dust. I broke them generally. It took me only 2 days to dry as its mid-year.

Transfer to a blender container and powder it finely. I utilized my little blender container to powder it finely so needed to do it in groups.

Sieve it involving a fine sieve Best Attachakki. Cooldown then store. Store them in a clean dry impenetrable holder.

Notes

Attempt this when you have a great measure of sunlight. If the milk isn't dried as expected it will give a terrible stench.

I utilized mixie as I tracked down it conveniently. But according to the first source you can even utilize a hand blender that is, for the most part, assuming you utilize broken wheat Rava which is extremely fine Best Attachakki.

At the point when you are attempting an attempt with 250gms then you can do in mass.

Ensure the resting time doesn't surpass much than the referenced time else it will give a harsh taste.