How Makhanas are made

Makhana is derived from an aquatic plant characterized by large floating leaves that produce vibrant purple flowers on the surface of ponds. Lotus seeds or water lily plants emerge from remnants of the previous season, with sprouting and initial leaf growth occurring from December to January, followed by the proliferation of thorny leaves covering the water surface within two months. Flowering peaks in April and May, after which the seeds or flowers float briefly before submerging. Fruiting begins in mid-May, with each plant typically yielding between 75 to 125 seeds, totaling approximately 450 to 700 grams per plant. Upon fruiting, the oversized leaves are either trimmed or left to decompose, enriching the soil. Harvesting, a labor-intensive process, involves manual collection from the pond bottom between August and October, with workers diving to retrieve the seeds, then cleansing them in special baskets to remove mud. The cleaned seeds are sun-dried to 31% moisture content for temporary storage, although maintaining freshness poses challenges, requiring periodic water sprinkling. Subsequently, the seeds are graded into 5 to 7 sizes to ensure uniform roasting, a process that may take up to four days to complete for optimal popping.