Nishtha Exports

Ragi Seed Powder, also known as Finger Millet Powder, Mandua, Madua, or Raagi, is a highly nutritious, gluten-free grain powder derived from cleaned and finely ground seeds of Eleusine coracana. Ragi is a traditional superfood widely consumed across India and Africa for its high calcium, iron, and dietary fiber content.

This naturally gluten-free grain is ideal for use in health foods, baby food, bakery mixes, traditional recipes, and nutraceuticals. We supply 100% pure, food-grade Ragi powder, hygienically processed and ready for bulk packaging.

Kuttu Atta, also known as Buckwheat Flour, is a gluten-free, high-fiber flour traditionally used during Hindu fasting days (Vrat / Upwas) like Navratri, Shivratri, Janmashtami, and other auspicious occasions. It is not a cereal grain but a fruit seed, making it suitable for religious fasts.

Our Kuttu Atta is made from 100% pure, stone-ground buckwheat seeds, ensuring rich texture, freshness, and nutrient retention. It is ideal for making rotis, puris, pakoras, and snacks during fasting days, as well as for gluten-free diets.

Makke Ka Atta, also known as Maize Flour or Corn Flour, is a coarse flour ground from dried yellow maize (corn). It is widely used in Indian households, especially in North India, for making Makki ki Roti, and in commercial kitchens for snacks, thickeners, and bakery preparations.

Our Makke Ka Atta is made from 100% non-GMO, whole corn kernels, hygienically processed and finely milled to ensure freshness, taste, and nutritional value. Suitable for retail grocery stores, food service industries, and bulk grain suppliers.

Singhara Atta, also known as Water Chestnut Flour or Singada Atta, is a naturally gluten-free flour made by grinding dried water chestnuts (Trapa bispinosa). It is widely used in India, especially during vrat (fasting) periods, as a highly nutritious alternative to wheat flour.

Singhara Atta is rich in carbohydrates, calcium, potassium, and dietary fiber, and known for its cooling, digestive, and energy-boosting properties. It is a versatile flour used in making rotis, puris, halwa, chilla, and snacks, particularly during Navratri and other fasting festivals. Hygienically processed, finely sieved, and available in bulk for manufacturers and resellers.

Jawar Atta, also known as Sorghum Flour, is a finely ground flour made from whole Jowar (Sorghum bicolor) grains. It is a gluten-free, fiber-rich, and high-protein millet flour used widely in Indian cooking to prepare rotis, bhakris, porridge, and multigrain blends.

Known by regional names like Cholam (Tamil), Jonna (Telugu), Jonnalu (Kannada), and Kaoliang (China), this flour is gaining popularity for its health benefits and adaptability in diabetic, gluten-free, vegan, and weight-loss diets.

Bajra Flour, also known as Pearl Millet Flour or Desi Bajri Atta, is a gluten-free flour milled from whole Bajra grains (Pennisetum glaucum). It is a rich source of dietary fiber, protein, iron, and essential minerals, making it a popular choice for diabetic-friendly, vegan, and millet-based diets.

Traditionally used in Indian households to prepare bajra rotis, theplas, khakhras, and laddoos, it is now gaining global attention as a superfood flour. It is suitable for daily consumption, particularly in winter seasons, due to its warming and energy-boosting properties.

Ararot Powder, also known as Tikhur Powder or Arrowroot Powder, is a naturally extracted starch obtained from the rhizomes of Curcuma angustifolia. It is a traditional superfood and herbal remedy widely used in Ayurvedic nutrition, baby food, dietary supplements, and fasting foods (vrat ka khana).

Known for its cooling, easily digestible, and nourishing properties, Ararot is often used in the preparation of halwa, laddoos, drinks, and porridge. It is gluten-free, alkaline, and rich in digestive enzymes and resistant starch, making it ideal for all age groups, especially children, elderly, and patients recovering from illness.