Makhana is the edible seed of the prickly water lily (Euryale ferox), a plant that grows in stagnant perennial water bodies like ponds and swamps. The plant has large, floating leaves with spiny stems. After the flower blooms and the fruit matures, the seeds sink to the bottom of the pond. They are then harvested and processed to create the puffy, light snack we know as makhana.
Bihar, a state in India, is the world’s leading producer, accounting for over 90% of global makhana cultivation.
Common Uses
While makhana is most commonly enjoyed roasted as a light and crunchy snack, it is also incredibly versatile and can be used in various culinary preparations:
- Snack:Â Lightly roasted and seasoned with a pinch of salt, spices, or ghee.
- Curries and Soups:Â It can be added to curries and stir-fries to add texture and a nutritional boost.
- Desserts: It is often used to make traditional Indian sweets and puddings like kheer.
