Makhana Classic
Hand-popped fox-nut from the lotus ponds of Madhubani, Bihar. Roasted whole, never oiled, never salted — a featherweight protein-rich snack that cooks into kheer, curry, or a quiet handful between meals.
MRP inclusive of all taxes · Shipping calculated at checkout
Certified chemical-free cultivation.
Harvested by farming cooperatives.
Tattva Kitchen AI
Curated for Makhana Classic
“The featherweight protein-rich snack — eat plain, roast in ghee, or simmer into kheer.”
Best Used For
Cooking Tips
- Dry-roast for 4 minutes in ghee — turns crispy and faintly nutty.
- For kheer — simmer in milk with cardamom for 10 minutes until soft.
- Toss with rock salt and roasted cumin powder for a chaat-style snack.
Pairs Well With
Did You Know?
· Madhubani, Bihar, India- 01
Makhana harvest is one of the most labour-intensive in Indian agriculture — divers spend up to six hours a day underwater retrieving spiked seed pods.
- 02
The Mallah and Sahni communities have practised this craft since the 14th century — the technique is passed from mother to daughter, never written down.
- 03
Each fox-nut requires roughly 70 individual hand-strikes with a wooden mallet on a heated iron pan to pop properly — industrial pop-guns can't replicate it.
From the soil to your kitchen
Makhana — the seed of Euryale ferox — grows under the still water of Bihar's thousand-year-old lotus ponds. The harvest is one of the most labour-intensive in Indian agriculture: divers plunge to the pond floor in midsummer, gather the spiked seed pods by hand, sun-dry them for two days, then roast and pop each seed individually with a wooden mallet on a heated iron pan. We work with the Mallah and Sahni families of the Madhubani belt who have practised this craft for generations, paying a fixed premium per kilogram regardless of market rate. The popped fox-nut that arrives is 100% seed — no oil, no salt, no flavouring, ready to be roasted with ghee at home or simmered into kheer.
Nutritional Integrity
Values per 100g of popped product. No additives, ever.
Micronutrients
- Magnesium16% DV
- Phosphorus29% DV
- Potassium14% DV
- Calcium6% DV
Purity Checklist
Hand-Popped on Iron Pans
No oil, no microwave, no industrial pop-guns. Each seed cracks under a wooden mallet exactly the way it has for four centuries.
No Oil, No Salt, No Flavouring
What you receive is 100% Euryale ferox. Roast at home with ghee and your own spices.
Premium Paid Per Kilogram
Madhubani's Mallah and Sahni families receive a guaranteed price regardless of market volatility.
Wild-Pond Cultivation
Grown in natural village ponds without synthetic fertiliser — the lotus does the soil-feeding work itself.
You May Also Like
Heritage Toor Daal
Whole pigeon peas grown on rain-fed plots and stone-milled in Ratlam. Cooks to a velvety, golden dal that holds its body without dissolving — the heritage texture industrial polishing has erased.
Heritage Urad Daal
Whole black gram with the husk on, slow-grown in Madhya Pradesh's black-cotton soil. The bedrock of Indian comfort food — dal makhani, idli, vada — restored to its original texture and depth.