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    Whole makhanaRoast or cook
    4.7 · 3 reviews

    Popped makhana.

    Light, popped makhana, ready for a roast and your favourite seasoning. So your snack bowl is the first thing to empty.

    ₹380 Incl. of all taxes

    Pack size

    Quantity

    1

    Free shipping above ₹499
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    • COD available
    • Next day delivery
    Zip-lockTake a few, zip it shut
    Roast-readyA little ghee, a hot pan
    Just makhanaIngredient list: fox nuts
    Description

    Light, popped makhana, ready to turn crisp in your pan. Roast gently with a little ghee, then add salt, pepper or your favourite seasoning. Save some for kheer or a makhana curry if you like a softer bite. Put the snack bowl within reach; it tends to attract company.

    About its origins

    Mithila in Bihar is closely associated with makhana. The popped seeds have a light bite and become crisp when roasted, ready for everyday snacking or a bowl of kheer.

    Roast a bowl. Watch it disappear.

    How to use
    1. Roast gently in a dry pan or with a little ghee, stirring frequently.
    2. Check a piece for crispness before taking the pan off the heat and seasoning.
    3. For kheer or curry, cook in the liquid until the makhana reaches the texture you want.

    Quick tip: Roast on gentle heat and taste one for crispness before adding your seasoning.

    Use it in

    • Roasted makhana with pepper and salt
    • Chaat masala makhana
    • Matar makhana curry
    • Makhana kheer
    Ingredients & storage

    IngredientsFox nuts / makhana (Euryale ferox).

    What it containsMakhana is the popped kernel of Euryale ferox, also called fox nut. It naturally contains starch and protein. The popped structure is light and porous, helping makhana turn crisp when roasted and soften when simmered in milk or gravy.

    StorageStore in an airtight container in a cool, dry place. Keep away from moisture and direct sunlight.

    Taste test

    What does it actually taste like?

    Flavour

    A mild flavour that leaves room for salt, pepper, masalas or the sweetness of a kheer.

    Aroma

    A light, gentle aroma that becomes toastier when makhana is roasted.

    Form

    Light puffed makhana that turns crisp with roasting or softens in gravies.

    Spice level

    No chilli heat. Plain makhana brings no chilli heat; add your favourite seasoning after roasting and adjust it to your taste.

    Pairs well with

    Good together in your kitchen

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    Total

    Freshness you can taste

    Purity you
    can check.

    Our purity and quality checks are backed by lab reports. Open the Lab reports tab on any product that has one to see what was tested and what came back.

    • Hand-sorted
    • Backed by lab reports
    • Cool-ground powders
    • Resealable zip-lock
    From home kitchens

    What customers are saying
    Product FAQs

    A few things you may want to know

    Still have a question? Talk to us.
    Do I need to roast makhana before snacking?

    Roasting gives it a crisper bite. Use gentle heat and stir frequently so the pieces crisp evenly.

    How do I know the makhana is crisp?

    Let one piece cool slightly and bite into it. If the centre is still chewy, continue roasting gently.

    Should I season before or after roasting?

    Add seasoning once the makhana is crisp. A little warm ghee can help dry seasonings coat the pieces.

    Can I use makhana in kheer?

    Yes. Cook it in milk according to your recipe until it reaches your preferred softness, then sweeten and flavour to taste.

    Does makhana stay crisp in a curry?

    It softens as it cooks in gravy. Add it according to your recipe and cook to the texture you prefer.

    How spicy is it?

    Plain makhana brings no chilli heat; add your favourite seasoning after roasting and adjust it to your taste.

    On the gram

    Inside ZOFF