SWAGAT Makhana Lotus Seeds 100g

SWAGAT Makhana Lotus Seeds 100 g are natural, dried seeds harvested from the Indian lotus plant (Nelumbo nucifera). Known as makhana, fox nuts or phool makhana, these seeds are collected from the bottom of ponds and rivers, thoroughly cleaned, and left to dry. They make a healthy, light snack that’s traditionally eaten plain or roasted with seasonings like salt, pepper, or spices. They’re a great alternative to fatty, heavily processed snacks, offering a naturally crunchy bite and useful nutrients.

• Type: Dried lotus seeds / fox nuts (light, popped-like seeds).

• Origin: Seeds from the Indian lotus (Nelumbo nucifera).

• Health: Often considered nutritious with vitamins, antioxidants and potential benefits for weight management, blood sugar control, and heart health.

• Snack Idea: Can be roasted and seasoned for a crunchy, savory snack, or added to salads, soups, curries, or desserts.

• Alternative to Processed Snacks: Good choice for satisfying hunger without heavy oils or additives.

Phool makhana or Lotus seed are obtained from of Indian Lotus plant (Nelumbo nucifera). The seeds are collected from the bottom of the Pond or River. The collected seeds are cleaned thoroughly and dried. 

Its abundance of vitamins and antioxidants may improve weight loss, blood sugar control, heart health, and the slowing of ageing.

Makhanas are an excellent substitute for fatty and processed snacks and are especially useful for quelling unexpected hunger sensations.

* Heat 1 teaspoon ghee in a heavy bottom pan over medium-low heat (Roasting on medium heat is very important. If you roast them on high heat, they will not be crunchy from the inside).

* Add 2 cups of makhana, ½ teaspoon salt, ¼ teaspoon black pepper powder to the pan and mix well to coat each makhana with Ghee.

* Roast until the makhana are lightly browned (3-4 minutes), stirring frequently.

* Remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down (Perfectly roasted makhana must be crunchy in bite and shouldn’t stick to your teeth. If they are sticking to the teeth, then add them to the pan again and roast them for some more time)