Sandah is processed by boiling paddy in water. Traditionally it is drained and sun-dried then de-husked, roasted and ground to powder. There are different types of Sandah prepared from varieties of rice. The Sandah is easily susceptible to moisture, it can attain moisture and become lumpy which is also known as Mokkha Sandah, however, it also depends on the variety of rice. But we after a long experience concluded to produce the common variety of Sandah which is acceptable by the people of Assam. We in Bhogali Jalpan process the Sandah by roasting the parboiled rice at 160° C then grinding the roasted rice uniformly then sieving and packing in an automatic packaging machine. The powdered form is locally known as Sandah.
It can be mixed with hot milk and Jaggery. It is generally a taken as breakfast meal in Assamese tradition.

• Vegetarian
• Contains Rice porridge
• Weight: 400 grams
• Shelf life is 90 days
• Store in a cool and dry place