SNACKS

Makhana (Premium Grade)

Premium-grade phool makhana: light, crunchy and ready to roast, season or cook. 250 g sealed pack.

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₹499 ₹700 Save ₹201 (29%) · 250 g pack

Made to order · dispatched in 48 hours

₹100 off when you order it with any of our ghee · See the ghee

Add ghee to use DIWALI15: 15% off the ghee on orders above ₹699. See the ghee

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Delivered in 3 to 7 days

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Premium-grade whole phool makhana
Light and crunchy, ready to roast or cook
250 g sealed pack
FSSAI Lic. No. 11525079000402

See the proof: read the lab report

Description

What makes this product different

Makhana is the snack an Indian kitchen already knows how to make. Phool makhana are the popped seeds of the Euryale ferox water lily - also sold as fox nuts or lotus seeds. On their own they taste of very little; that is the point. They take on whatever you roast them with, and they stay light and crunchy.

How to use it

Roasted, as a snack: a teaspoon of ghee in a heavy pan on low heat, a cup or two of makhana, 8 to 10 minutes of stirring until crisp right through. Season while warm - salt, black pepper, turmeric or chaat masala.
Makhana kheer: roast lightly, then simmer in milk with sugar and cardamom until soft.
In a curry or sabzi: roast and stir in near the end so they keep some bite.

Nutrition, per 100 g (from the pack)

Energy 347 kcal
Protein 9.7 g
Carbohydrate 78.9 g, of which total sugar 14.5 g
Total fat 0.1 g, saturated fat 0.05 g, trans fat 0 g
Sodium 5 mg, iron 1.4 mg

Storing it

Makhana draws moisture from the air and goes soft, so once the pack is open, keep what is left in an airtight jar somewhere dry. A few minutes in a dry pan brings the crunch back.

250 g of whole makhana in a sealed pack.

Highlights

Plain whole makhana - phool makhana (fox nuts, the popped seed of the Euryale ferox water lily), ready to roast, season or cook.
Light and crunchy - roast it in a spoon of ghee for a tea-time snack, or use it in kheer and curries.
Per 100 g, as on the pack: 347 kcal, 9.7 g protein, 78.9 g carbohydrate, 0.1 g fat.
250 g pack, FSSAI licensed.

FAQs

How should I store it, and how long does it keep?

Makhana soaks up moisture from the air and goes soft and chewy, so once the pack is open, move what is left into an airtight jar and keep it somewhere dry. If a batch does turn soft, a few minutes in a dry pan on low heat brings the crunch back. Use the date printed on the pack.

How can I pay, and what does delivery cost?

Pay online through Razorpay (UPI, cards, net banking or wallets), or choose Cash on Delivery on orders from ₹699 to ₹4,999. With Cash on Delivery you pay 20% of the order (at least ₹299) plus a ₹49 handling fee online, and the rest to the courier at your door, in cash or by UPI. Paying online in full skips the handling fee and takes ₹10 off the goods. Most metro PIN codes get delivery in 3 to 4 working days, tier 2 and 3 cities in 3 to 7 days, and you can check yours above. Orders without ghee ship free over ₹999. Anything ordered alongside our ghee ships free whatever it costs, because ghee always ships free.

Can I return it if I change my mind?

No - food cannot be returned once it has left us, and that is the rule for every packaged food seller in India, not a policy we invented. You can cancel free of charge any time before dispatch. If the parcel arrives damaged or leaking we replace it and pay the shipping, but we need an unboxing video: start recording before you open the outer packaging and send it within 24 hours of delivery. The full policy is here.

Can I order a large quantity, or as a gift?

Yes. Tell us what you need and we will quote for it - there is no order we are too small for and none we are too large for. Bulk and corporate gifting, or just ask us on WhatsApp.

How do I roast makhana at home?

Warm a teaspoon of ghee in a heavy pan on low heat, add a cup or two of makhana and keep stirring for 8 to 10 minutes, until they are crisp right through - break one open to check. Take the pan off the heat and season while they are still warm: a pinch of salt, black pepper, turmeric or chaat masala.

What else can I make with it?

Makhana kheer, makhana curry, or a handful in a dry sabzi for crunch. Roasted and ground, it can also be stirred into a kheer or a gravy to thicken it.