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Sanjay Saini of Saharanpur, who is called ‘Milllets Master’, is making identity across the country by making healthy flour from the millets. Their purpose is to inspire people towards healthy lifestyle. With this work started in 2023, they sell 12-13 quintals of flour every month. Every week, this flour made from ‘Sunday to Sunday’ method has become the first choice of people from Delhi to Mumbai today.
Farmers of Saharanpur district of Uttar Pradesh are making identity across the country by making different innovative products these days. A name has emerged fast in these, which is Sanjay Saini, which people have now started recognizing as ‘Milllets Master’.
Sanjay Saini prepares healthy flour from coarse grains (millets) and sends it to the whole country through both online and offline mediums. Their purpose is not just business, but to inspire people towards healthy lifestyle.
Sanjay’s dream is that the fresh flour of millets should be easily available in every street, every locality. He believes that this is not just a flour, but the return of India’s traditional lifestyle and food. He says, “We have to return to the same culture again, in which fresh and nutritious food was part of our life.” Their built millets are sent by courier to cities like Delhi, Lucknow, Indore, Mumbai. At present, he prepares separate flour from 7 types of millets.
Sanjay Saini started making millets flour in the year 2023. He told that there are a total of 10 varieties of millets, but 7-8 of them are the highest demand. They are currently making flour with coarse grains like Mandua (Ragi), Kodo, Kutki, Sawa, Chaulai, Jowar and Bajra. They especially prepare flour on Sundays every week, while in the rest of the days they pay attention to other works.
Sanjay Saini’s “Sunday to Sunday” method is unique. According to him, the dough of the millets should not be kept for long because it is rich in energy, due to which there is a risk of getting fungus quickly. Therefore, they prepare fresh flour every Sunday. It is advisable to use this flour within a week.
Sanjay received offers from many big companies of the country to buy dough, but he refused. The reason was that companies wanted to buy flour only at the price of raw millets, while the processing of this flour takes a lot of hard work and expenses. Sanjay says that till the right price and quality will not be respected, he will make the flour themselves and give it directly to the consumers.
The process of preparing millets flour is not easy. First the millets are washed thoroughly, then dried in the sun. After this, fresh flour is prepared by grinding it. This is the reason that this dough is a bit expensive, but its effect on health is excellent.
Today, the demand for Sanjay Saini’s flour is so much that they sell stocks of 12 to 13 quintals every month. Despite this, he is unable to produce against the demand. Sanjay’s dream is that in the coming time, people should adopt millet flour in every city and village so that the country can be made healthy again.
