Preparation of Makhana

What is Makhana and How is It Produced?

Makhana is a highly nutritious superfood that has been a staple in Indian households for over a century. Also known as Phool Makhana, popped lotus seeds, popped water lily seeds, gorgon nut, or fox nut, this versatile ingredient is derived from an aquatic plant with large floating leaves and vibrant purple flowers that bloom on the surface of ponds.

Traditionally, Makhana cultivation has been confined to subtropical and tropical regions of Southeast and East Asia. However, its popularity has grown globally, with increasing demand in countries such as India, Korea, Japan, China, Russia, the United Kingdom, and Bangladesh. Despite its rising popularity, Makhana cultivation remains a complex and labor-intensive process.

Makhana Cultivation & Harvesting

Makhana, derived from the lotus seed or water lily plant, begins its life cycle from the remnants of the previous season. The germination phase occurs in December and January, with the early leaves emerging on the pond's surface in January and February. Within two months, the pond is covered with large, thorny floating leaves. Flowering begins in April and peaks in May.

After flowering, the lotus seeds or water lily flowers float on the water for a few days before sinking. Fruiting starts in mid-May, with each plant producing around 450 to 700 grams of seeds. The fruits burst open in the water, and the seeds initially float before eventually sinking to the pond’s bottom. After fruiting, the large leaves are either cut down or left to decompose, enriching the soil. The seeds are manually collected from the pond bottom between August and October. This harvesting process involves diving into the water, making it a physically demanding task.

Makhana Cleaning

The seeds collected from the pond bottom are often covered in contaminants such as dirt, mud, seashells, and plant debris. Cleaning is a crucial step to ensure high purity and quality of the seeds. Proper cleaning directly affects the final product's quality, so this process must be thoroughly managed.

Makhana Drying

Once cleaned, the lotus seeds are sun-dried to reduce moisture content to around 31%. This step is essential for temporary storage and to prevent spoilage. Proper moisture control is necessary, as seeds cannot be stored for long periods under ambient conditions. Regular sprinkling of water helps keep the seeds fresh.

Makhana Grading

After drying, the seeds are graded into 5 to 7 sizes. Grading is important for ensuring uniform heating during the roasting process, which is critical for achieving consistent quality.

Makhana Roasting & Popping

The dried seeds are roasted in a cast iron pan or earthen pitcher over a fire, with continuous stirring to ensure even heating. This reduces the moisture content to around 20%. The roasted seeds are then allowed to temper in pots or baskets for 45-72 hours.

Popping and roasting are among the most challenging aspects of Makhana processing. Polishing is done immediately after popping to enhance whiteness, as delayed polishing can make the process difficult due to moisture absorption. The final product is graded into different categories, such as Rasgulla, Thurri, and Samundha, and packed in gunny bags for distribution.

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