{"product_id":"rajgeera-flour","title":"Rajgeera Flour | राजगिरा पीठ","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003eRajgeera flour, also known as Rajgira or Amaranth flour, is made by grinding the seeds of the amaranth plant. Its gently nutty flavour brings a distinctive taste to warm rotis, puris, pancakes and traditional sweets. Enjoy a freshly cooked Rajgeera paratha with plain curd, or make a small bowl of warm sheera for a comforting change.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003eIn India, Rajgeera is especially familiar during \u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eupvas, also called vrat\u003c\/strong\u003e, including Navratri and other fasting occasions. It is not only a fasting ingredient: you can also include it in everyday cooking, using recipes suited to amaranth flour.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eA note on gluten:\u003c\/strong\u003e Amaranth is naturally gluten-free. However, suitability for someone with coeliac disease depends on processing, handling and cross-contact controls too. If you need strict gluten avoidance, check the pack's allergen statement and confirmed gluten-free suitability before use.\u003c\/p\u003e\n\u003ch4 style=\"margin:24px 0 12px;font-family:inherit;font-size:20px;line-height:1.4;font-weight:600;letter-spacing:normal;text-align:left;\"\u003eKey Highlights \u0026amp; Benefits\u003c\/h4\u003e\n\u003cul style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eMade with Amaranth:\u003c\/strong\u003e Amaranth seeds ground into flour, a familiar ingredient in Indian cooking.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eGently Nutty Taste:\u003c\/strong\u003e Works in both savoury flatbreads and sweet preparations.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eTraditional Upvas Use:\u003c\/strong\u003e Commonly used in vrat recipes in households whose fasting customs allow it.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eVersatile Cooking:\u003c\/strong\u003e Use for rotis, puris, pancakes, parathas, ladoos and sheera, following recipes designed for Rajgeera flour.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eBeyond Fasting Days:\u003c\/strong\u003e An option for adding variety to your regular meals and traditional family recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003ch5\u003eIngredients \u0026amp; Shelf Life\u003c\/h5\u003e\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cul style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eIngredients:\u003c\/strong\u003e Amaranth seeds (Amaranthus), ground into flour.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eNet Weight:\u003c\/strong\u003e 500g.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eShelf Life:\u003c\/strong\u003e 6 months. Follow the manufacturing and best-before dates printed on your pack.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eAllergen Guidance:\u003c\/strong\u003e Check the pack for allergen and cross-contact information, particularly if you need strict gluten avoidance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003ch5\u003eWhy Rajgeera During Upvas (Vrat)?\u003c\/h5\u003e\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cul style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eA seed used like a grain:\u003c\/strong\u003e Amaranth is a pseudocereal: its seeds are cooked or ground like cereal grains, but it is not a cereal such as wheat or rice. In many Indian fasting traditions, everyday cereals are set aside while certain non-cereal ingredients, including Rajgeera, are accepted. This customary distinction is an important reason for its place in vrat cooking, rather than its gluten content alone.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eA place in India's fasting-food heritage:\u003c\/strong\u003e Rajgeera has an established place in regional fasting kitchens. Gujarati preparations include puris and other farali dishes, while Maharashtrian households use it in upvas-style thalipeeth and parathas. These recipes show how home cooks have adapted a familiar seed into meals for days of religious observance. There is no single origin date or one universal story for its adoption in every community, so its history is best understood through these regional food traditions rather than a specific religious legend.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eWhy it remains useful today:\u003c\/strong\u003e Ground into flour, Rajgeera offers a practical way to prepare a warm flatbread or sweet dish without using wheat flour. Its nutty flavour works particularly well in potato-bound parathas and ghee-roasted sheera.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eFollow your family's vrat customs:\u003c\/strong\u003e Permitted foods, spices, salt and cooking fats vary by region, household and the fast being observed. Use Rajgeera and the recipe ingredients below only when they fit your own practice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003ch5\u003eBenefits\u003c\/h5\u003e\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cul style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eSingle-Ingredient Simplicity:\u003c\/strong\u003e Amaranth seeds ground into a useful kitchen flour.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eSweet \u0026amp; Savoury Versatility:\u003c\/strong\u003e One flour for flatbreads, pancakes and traditional sweets.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eFamiliar Fasting Recipes:\u003c\/strong\u003e Helps bring variety to upvas meals where Rajgeera is permitted.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eDistinctive Flavour:\u003c\/strong\u003e A slightly nutty taste to enjoy during vrat or in everyday cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003ch5\u003eWays to Enjoy\u003c\/h5\u003e\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003ch4 style=\"margin:24px 0 12px;font-family:inherit;font-size:20px;line-height:1.4;font-weight:600;letter-spacing:normal;text-align:left;\"\u003eUpvas Recipe: Rajgeera \u0026amp; Potato Paratha\u003c\/h4\u003e\n\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003eA simple way to enjoy Rajgeera flour during vrat: small, gently cooked parathas with a lightly nutty flavour. Serve straight from the tawa with plain curd, if permitted in your fast.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eMakes:\u003c\/strong\u003e About 4 small parathas, depending on thickness.\u003c\/p\u003e\n\u003ch4 style=\"margin:24px 0 12px;font-family:inherit;font-size:20px;line-height:1.4;font-weight:600;letter-spacing:normal;text-align:left;\"\u003eIngredients\u003c\/h4\u003e\n\u003cul style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e1 cup Rajgeera flour, plus a little extra for dusting\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e1 medium boiled potato, peeled, cooled and mashed very smoothly (about ½ cup)\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e¼ teaspoon cumin seeds, optional and only if permitted\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003eSendha namak (rock salt), to taste, if permitted\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003eWater, added a teaspoon at a time only as needed\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003eAbout 2 teaspoons ghee for cooking, or a fat permitted in your fast\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003ePlain curd to serve, optional and only if permitted\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin:24px 0 12px;font-family:inherit;font-size:20px;line-height:1.4;font-weight:600;letter-spacing:normal;text-align:left;\"\u003eMethod\u003c\/h4\u003e\n\u003col style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eMake the dough:\u003c\/strong\u003e Mix the flour, smoothly mashed potato, permitted salt and optional cumin. Bring together gently. Add water a teaspoon at a time only if the mixture is dry, until you have a soft, manageable dough. The potato already contributes moisture.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eShape gently:\u003c\/strong\u003e Divide into four portions. Dust lightly with Rajgeera flour and gently pat or roll each portion between two sheets of food-safe baking parchment into a small paratha, about 3–4 mm thick. Avoid making it very thin.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eTransfer carefully:\u003c\/strong\u003e Peel away the top sheet, support the paratha on your palm and gently remove the remaining paper. Place on a preheated tawa over medium heat; do not place the paper on the tawa.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eCook through:\u003c\/strong\u003e Cook until the underside sets, then turn carefully with a wide spatula. Apply a little ghee and cook both sides until lightly golden in spots and cooked through, with no raw, floury centre. Adjust the heat so the outside does not brown before the middle cooks.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eServe warm:\u003c\/strong\u003e Enjoy immediately with plain curd or a simple potato accompaniment prepared according to your vrat customs.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eFor easier handling:\u003c\/strong\u003e If the dough cracks, gently work in a little more mashed potato or a few drops of water. If it is sticky, add a small amount of Rajgeera flour. Small parathas are easier to lift and turn. Do not add wheat flour to bind a vrat recipe that excludes cereals.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eBefore you cook:\u003c\/strong\u003e Check every ingredient against your family's fasting practice. This recipe is a serving suggestion, not a universal rule for all fasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003e1. Upvas Rajgeera Parathas\u003c\/strong\u003e\u003cbr\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eHow:\u003c\/strong\u003e\u003cbr\u003eCombine the flour with smoothly mashed boiled potato, add permitted seasonings, and gently pat or roll into small flatbreads. Cook on a tawa and serve warm.\u003cbr\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eWhy:\u003c\/strong\u003e\u003cbr\u003ePotato helps bind the delicate dough, making this a practical starting point if you are new to Rajgeera flour.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003e2. Warm Rajgeera Sheera\u003c\/strong\u003e\u003cbr\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eHow:\u003c\/strong\u003e\u003cbr\u003eGently roast the flour in ghee, then carefully add warm milk or water and your preferred permitted sweetener. Stir and cook until smooth and fully cooked; add cardamom if allowed.\u003cbr\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eWhy:\u003c\/strong\u003e\u003cbr\u003eRoasting brings out the flour's nutty character in a comforting sweet preparation.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003e3. Puris, Pancakes \u0026amp; Traditional Sweets\u003c\/strong\u003e\u003cbr\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eHow:\u003c\/strong\u003e\u003cbr\u003eUse a Rajgeera-specific recipe for puris, pancakes or flour-based ladoos. Outside vrat, it can also be blended with other flours for suitable baking recipes.\u003cbr\u003e\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eWhy:\u003c\/strong\u003e\u003cbr\u003eEnjoy the same ingredient in different textures and meals. Rajgeera does not behave exactly like wheat atta, so avoid assuming a direct substitution in every recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch5\u003eStorage Info\u003c\/h5\u003e\u003cdiv style=\"max-width:78ch;width:100%;margin:12px 0 24px;overflow-wrap:anywhere;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cul style=\"margin:0 0 20px;padding-left:22px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eGeneral Storage:\u003c\/strong\u003e Keep in a cool, dry place, away from direct sunlight, stove heat and moisture.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eAirtight Care:\u003c\/strong\u003e Keep in a clean, airtight container to maintain freshness.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eEveryday Container Care:\u003c\/strong\u003e Use a clean, completely dry spoon and close the container promptly after use.\u003c\/li\u003e\n\u003cli style=\"margin:0 0 14px;font-family:inherit;font-size:16px;line-height:1.65;font-weight:400;letter-spacing:normal;text-align:left;\"\u003e\n\u003cstrong style=\"font-size:inherit;font-weight:600;\"\u003eFreshness:\u003c\/strong\u003e Shelf life is 6 months. Follow the printed best-before date and any after-opening instructions on your pack. Do not use flour with visible mould, infestation or an unusual stale smell.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Maa Reva","offers":[{"title":"500g","offer_id":52004363731247,"sku":null,"price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/8065\/4639\/files\/PIPAgroRajgeeraFlourBowlPackaging.png?v=1794376145","url":"https:\/\/pipagro.com\/products\/rajgeera-flour","provider":"PIP AGRO","version":"1.0","type":"link"}