Makhana — popped lotus seeds — come from the ponds of Darbhanga in Bihar, where they are harvested by hand from the pond bed, sun-dried and popped over heat. They are naturally light, crunchy and a great 4 pm alternative to chips.
1. Just as they are
Our Roasted Makhana (Light) are slow dry-roasted with no oil or ghee and finished with a pinch of Himalayan salt. Open the pouch and eat.
2. Spiced up
For movie night, the Peri-Peri Makhana bring smoky heat. Or toss plain makhana with a teaspoon of ghee, chaat masala and a squeeze of lime in a hot pan for two minutes.
3. Makhana kheer
Crush a cup of makhana lightly, simmer in a litre of milk until thick, then add sugar, a pinch of cardamom and four threads of Mongra saffron. Top with slivered almonds and pistachios.
Keeping them crunchy
Makhana absorb moisture from the air quickly. Close the pouch tightly after every use, and if they ever go soft, dry-roast them in a pan for three minutes to bring the crunch back.
