Most of India’s makhana comes from Bihar. It grows in shallow ponds and wetlands, and every crunchy pop you eat has been harvested, dried, roasted and graded by hand before it reaches the pack. Here is how that happens.

1. It starts in Bihar’s ponds

Makhana is the seed of the prickly water lily (fox nut plant). The plant grows in still, shallow water with large round leaves floating on the surface. Over the season, seeds form under the water and settle on the pond bed.

2. Harvesting from the pond bed

Farmers who have done this work for generations wade into the pond and collect the seeds from the bed by hand. The seeds are washed and cleaned of mud and plant matter.

3. Sun drying

The raw seeds are spread out and dried naturally in the sun. Drying well is what lets the seed pop properly later.

4. Roasting and popping

The dried seeds are roasted, then struck so the hard outer shell breaks and the white kernel pops out. This popped kernel is phool makhana — light, airy and crunchy.

5. Grading by size (suta)

Popped makhana comes in many sizes, so it is graded by hand. In Bihar, size is measured in suta: the higher the number, the bigger the pop. Bigger, rounder pops are rarer, which is why higher grades cost more.

Read more in our makhana grade guide.

6. Packing

Graded makhana is packed hygienically in Bihar under our FSSAI Central Licence (10426999000168), with the grade, net weight, ingredients and nutrition printed on every pack.

How to choose

• For everyday snacking and cooking, a regular mix gives the best value.
• For roasting with seasoning, a 5+ grade holds its crunch well.
• For guests, festivals and gifting, choose 6+ or 7 Suta.

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