Makhana, also known as fox nuts, are the seeds of the Euryale ferox plant, an aquatic crop grown in shallow ponds, most notably in the Mithila region of Bihar.┬а
Where Makhana Comes From┬а
Euryale ferox is an aquatic plant that grows in shallow ponds and wetlands. India's Mithila region in Bihar is particularly known for makhana cultivation, and the crop has a long history in the local cuisine and culture there.┬а
How Makhana Is Harvested and Processed┬а
Harvesting is labour-intensive тАФ the seeds are pulled from the plant, dried, and then popped or roasted, a process similar to how popcorn is made, resulting in the light, crunchy puffs commonly sold as makhana.┬а
Texture and Flavour┬а
Makhana has a mild, fairly neutral flavour and a light, crunchy texture once roasted or popped, which makes it a versatile base for both sweet and savoury preparations.┬а
Culinary Uses┬а
Makhana is commonly roasted as a standalone snack, added to curries such as matar-makhana, ground and used in preparations like panjiri, and frequently eaten during religious fasting periods in North India.┬а
FAQs┬а
What is makhana made from?┬а
Makhana are the seeds of the Euryale ferox plant, an aquatic crop grown in shallow ponds.┬а
Is makhana the same as a lotus seed?┬а
Makhana is often informally called тАЬlotus seedтАЭ in English, though it comes specifically from Euryale ferox, a different species from the true lotus (Nelumbo nucifera).┬а
How is makhana prepared before eating?┬а
The seeds are dried, then popped or roasted тАФ a process similar to how popcorn is made тАФ producing the light, crunchy puffs commonly sold as a snack.┬а
How is makhana traditionally eaten in India?┬а
Roasted as a standalone snack, used in curries like matar-makhana, ground into preparations like panjiri, and commonly eaten during religious fasting periods.
Explore TBOF's range of snacks and superfoods.┬а
