Complete Process of Makhana

1. Seed Collection: The process of making makhana, also known as fox nuts, begins with the collection of seeds from the lotus flower (Euryale ferox), primarily in water bodies and ponds in regions like Mithila, Bihar, where the finest quality makhana is produced.
2. Seed Cleaning: After harvesting, the seeds are thoroughly cleaned to remove any dirt and impurities.
3. Sun-Drying: Once cleaned, they are sun-dried for several hours to reduce moisture content.
4. Roasting: The dried seeds are then roasted in a high-temperature oven or on an open flame, which causes the outer black shell to become brittle.
5. Shell Removal: After roasting, the seeds are manually pounded to break open the hard shell, revealing the white puffed seeds inside.
6. Secondary Roasting: These puffed seeds, now known as makhana, are further roasted to enhance their crunchiness and flavor.
7. Cooling & Packaging: Finally, the makhana is cooled and packaged, ready for consumption.
8. Quality Control: Throughout the process, careful attention is given to maintaining quality and ensuring that the makhana remains pure and organic.