Makhana seeds are hand-picked by Bihar’s Mallah community using bamboo tools, ensuring a quality harvest from seasonal ponds.
Makhana seeds are twice roasted—first at low heat to harden, then in hot sand to pop. They're then pounded and sifted to get the final white, crunchy makhana.
Popped Makhana are sorted by size, texture, and whiteness. Larger ones go to premium packs, while smaller ones are used in flavored or mixed snacks, ensuring quality and consistency.
Polishing removes dust and husk, adds a smooth finish, and extends shelf life—using safe, food-grade methods.
Polished Makhanas are packed in nitrogen-infused vacuum bags as per FSSAI standards, protecting them from moisture and oxidation to extend shelf life.