Bhalia wheat also known as Bhalia ghau or Dodh-kani (Daudkhani wheat) or Chasia wheat or Katha wheat however thrives in this peculiar geographical feature. This long-grain wheat (hence, the name Dodh-kani or Daudkhani) is about 1.5 times longer in length than the other varieties and does not need irrigation or rain water to grow but rather sustains itself on the moisture conserved in the soil and from the winter dew

Bhalia ghau is very hard and bold with vitreous texture and is extensively used to prepare semolina because of its high protein and carotene content (maximum natural yellow pigment) which has multitude of uses (pasta, macaroni, pizza, spaghetti, vermicelli, noodles and others).