Meet
makhana
The popped seed of a water lily, grown in the wetlands of Bihar and snacked on in India for centuries. Here’s everything worth knowing.
A water-lily seed
Makhana is the seed of Euryale ferox, a water lily. Also called fox nut, phool makhana or gorgon nut.
The wetlands of Bihar
Most of India’s makhana comes from ponds in Bihar’s Mithila region. Mithila Makhana carries a GI tag.
Light and crunchy
Popped makhana is airy and crisp, takes on any seasoning, and is naturally gluten-free and plant-based.
Roasted, never fried
We slow-roast in olive oil and season with real spices. No palm oil, no maltodextrin, nothing artificial.
How makhana is made
Harvest
Seeds are gathered by hand from the beds of wetland ponds.
Clean & dry
Washed and sun-dried to prepare for roasting.
Grade
Sorted by size so every batch pops evenly.
Pop
Roasted until the hard seed pops into the white puff you know.
Cravana-fy
Slow-roasted in olive oil and tossed in our spice blends.
What’s in 100g of
raw makhana
From the nutrition panel of Cravana Raw Makhana. Flavoured packs vary by recipe; see each product page.
10.3g
Protein
8.2g
Dietary fibre
1.05g
Total fat
11mg
Calcium
373
kcal
Snack it. Cook it. Gift it.
Start with
Raw Makhana
200g of sorted, graded Bihar makhana. Roast it your way.