Welcome to Koshi Makhana India’s leading manufacturer and exporter of fresh organic makhana (Fox Nut). Our product is 100% pure and organic , we never compromise with our quality. We are based in Saharsa, Bihar which produces nearly 80% of world’s makhana every year. Best quality of makhana is grown in this region.
What is Makhana? How it is grown?
Makhana are also known as fox nuts, Euryale ferox, lotus seeds, gorgon nuts and phool makhana. Makhana and lotus belong to Eurayle ferox family. The flower that’s known for its beauty has a lot to offer, including lotus seeds or makhana. Makhana is Majorly produced in Bihar, India. Apart from Bihar, few places like Korea and Japan and parts of eastern Russia also produce Makhana. But the cultivation there is now almost negligible.
Health Benefits of Makhana
Nutritional Value of Makhana
They are an extremely good source of manganese, potassium, magnesium, thiamin, protein and phosphorus.100 grams of makhana will give you 350 calories, which means about 65 grams of carbs, 18 grams protein, and 1.9 to 2.5 grams of fat. The remaining consists of water, potassium, sodium, phosphorus and calcium. These are high in fiber, which helps maintaining the excretory tract in proper order. It helps to eliminate all the spleen from the body and keeps it clean from the unnecessary cholesterol, therefore, maintaining the body’s cholesterol level. The potassium content is a great advantage for heart as it reduces the risk of heat stroke and hypertension. It is helpful in flushing out excess water and sodium from the body. It is of a great help in case there are muscle contractions, which can lead to cramps.
How’s Makhana Produced?
Makhana harvest is a laborious method and requires skilled labours. The harvest takes place during morning at about 10:00 am and continues till about 3:00 pm. It takes around four to five hours to collect seeds at a time from the bottom of the pond or river. Farmers take a dip in the water, diverging into different directions, along with the long poles. They drag the seeds with the help of their palms and gather them to the base of bamboo pole. Collected seeds are washed and cleaned.
The day’s collection is put into a crescent-shaped container called gaanja, which is then shaken and swung repeatedly by touching the water surface until all the seeds get cleaned. Clean seeds are then packed into small bags. The seeds are again put into a cylindrical container, and rolled on the ground so as to make their surface smooth. They bring the seeds to their huts and keep them overnight. The next day, female members spread the seeds over mats and let them dry for about two to three hours.
All processed seeds are sieved for gradation. The process involves different sizes of makhanas to pass through different sieving devices known as jharna, rectangular iron plates. The process requires the makhanas to pass through 16 sieves. All graded seeds are stored separately.
As soon as the makhanas dry, they require frying or else they tend to get spoilt easily. After frying, these seeds are then preserved in a container made of long bamboo strips and plastered with cow dung. The upper portion of the container is shielded with a coarse cloth so as to maintain a certain temperature. After a few hours, they need to be fried again; the same process is followed and the fried makhanas are placed on a wooden plate once done.
The fried nuts are left to cool off and then these seeds are manually cleaned until the white puff pops out of the black coloured seeds. It is ensured that no residue of the black seed is left on the doubly expanded white puff and kept in packets for selling them in the markets.
In modern technique of manufacturing makhana, farmers does not have to work so hard they just collect the mature seeds from the buttom of river and then these seeds are sent to plants where these seeds are washed, dried, graded, roasted and popped all by the use of modern machinery. This way it helps farmers to just focus on their farming and ensure better quality of seeds are grown. Modern method increases the production ten times than the traditional method.