Makhana, also known as fox nut or lotus seed, is one of Bihar’s most famous superfoods. Its journey from pond to packet is fascinating, involving careful harvesting, drying, roasting, and grading. At Mera Kishan, we ensure that every step is done with quality and care.
1. Cultivation & Harvesting
Makhana is cultivated in ponds and wetlands. The seeds are collected by farmers who skillfully dive into the water to gather them. This is a traditional practice passed down through generations in Bihar.
2. Cleaning & Drying
The seeds are thoroughly washed to remove mud and impurities. They are then sun-dried to reduce moisture and make them suitable for further processing.
3. Roasting
Dried seeds are roasted in large iron pans at a controlled temperature. This step is crucial because it helps soften the shell and brings out the nut’s crisp texture.
4. Popping
After roasting, the seeds are cracked open using wooden hammers or machines. This reveals the fluffy, white makhana kernel we all enjoy.
5. Sorting & Packaging
Finally, the popped makhana is sorted according to size, shape, and quality. At Mera Kishan, we follow strict quality checks before packaging it fresh for wholesalers and exporters.
