Popped Lotus Seed
Makhana / Phool Makhana
Harvested by hand from the still ponds of Bihar's Mithila belt, the seed of Euryale ferox is sun-dried, roasted and popped to a feather-light, crisp puff. GI-protected Mithila makhana is prized for its large, milk-white pop and clean, neutral taste that turns savoury or sweet on demand. Roast it with ghee and spices for a high-protein snack, simmer it into a creamy kheer, or fold it into a restaurant-style curry.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Mithila, Bihar (GI-protected)
- Suta 5/6 · large bold pop
- Pond-harvested · roasted · popped
- Single-ingredient · no additives · lab-tested
- 9-12 months ambient, sealed dry
Also known as · Foxnut · Fox Nut · Gorgon Nut · Euryale ferox
How to use it
Roasted with ghee, salt and spices as a high-protein snack
Simmered into makhana kheer with milk and cardamom
Folded into rich tomato or korma-style curries
Blended into smoothies and energy mixes once roasted
Tossed with caramel or peri-peri for flavoured snacking
Questions
- Is makhana the same as foxnut?
- Yes. Makhana, phool makhana, foxnut, fox nut and gorgon nut all refer to the popped seed of the water lily Euryale ferox. Makhana is simply the Indian name for the same airy, white-popped seed sold as foxnut in the West.
- What makes Mithila makhana special?
- Mithila makhana carries a Geographical Indication tag, recognising the Bihar pond belt where the crop has been cultivated for generations. The region's growing conditions and traditional roasting yield a larger, whiter pop with a notably clean taste and crisp bite.
- Is it already roasted or do I cook it first?
- The seeds are popped but best enjoyed lightly re-roasted. A few minutes in ghee or a dry pan crisps them up and deepens the flavour before you season them, simmer them into kheer or add them to a curry.
