How Makhana is Made | Step-by-Step Process by Madhusara
Discover the step-by-step process of making makhana from Bihar’s prickly water lily ponds. Learn about the tools, tradition, and farmers behind this superfood. Makhana, also known as fox nuts or gorgon nuts, comes from the prickly water lily plant and is one of India’s most unique superfoods. At Madhusara, we bring you premium-quality makhana that carries not just great taste, but also the story of tradition, patience, and the skilled hands of farmers in Bihar.
1. Harvesting from Prickly Water Lily Ponds
The journey begins in the calm ponds of Bihar, where farmers wade waist-deep in water before sunrise. Using bamboo baskets and scoop nets, they collect mature seed pods. This careful, manual process protects the delicate ecosystem and ensures only the best seeds are gathered. Makhana farming in Bihar is a centuries-old tradition that relies entirely on skilled manual labor.
2. Washing & Pre-Cleaning
Seeds are rinsed in large tubs to remove mud and debris, draining through perforated baskets to prepare them for drying.
3. Sun-Drying for Natural Preservation
The clean seeds are spread thinly on jute mats or bamboo weaves under the open sun. This natural drying method reduces moisture without chemicals, helping preserve flavor. Sun-dried makhana retains more natural nutrients than artificially dried versions.
4.Roasting — The Heart of the Process
In cast-iron kadhais, seeds are roasted over a steady fire until they build internal steam pressure. This stage determines the perfect pop and is guided entirely by the farmer’s experience.
5. Popping & De-Shelling
Using wooden mallets, farmers crack open the roasted seeds, revealing the soft, white makhana kernel. This step is quick but precise — timing makes the difference between a fluffy pop and a burnt seed.
6.Winnowing & Grading
Flat baskets are used to separate husk from kernel. The seeds are then graded by size, with premium extra-large makhana set aside for top-quality packs.
7.Packing for Freshness
Makhana is sealed in moisture-proof pouches to lock in its light texture and subtle taste. Premium packaged makhana from Madhusara ensures freshness in every bite.
Behind every packet of makhana is a farmer who wakes before dawn, works waist-deep in water, and labors for days to produce just a single kilogram of this superfood. Yet, their craft often goes unseen. If the government took stronger steps to shine a spotlight on makhana and its farmers, it could transform rural livelihoods. Awareness campaigns, fair pricing systems, better tools, and modern processing facilities could make the work less backbreaking and more rewarding. Promoting makhana as India’s own superfood — rooted in tradition but fit for global shelves — would not just benefit consumers, but honor the communities keeping this heritage alive.
Because when we talk about makhana, we shouldn’t just talk about the crunch — we should talk about the hands that make it possible.
At Madhusara, we believe the story of makhana should always include the story of the farmers who make it possible.