Process & Quality
Our Process
Lotus seed pods are collected by hand from Purnea's makhana wetlands once they mature and sink, following the traditional harvest calendar.
Harvested seeds are cleaned of husk and mud, then sun-dried over several days until moisture drops to the right level for roasting.
Dried seeds are rested to stabilise moisture evenly through each grain before they go into the roasting pan.
Small-batch roasting at measured temperatures pops each seed into light, crisp makhana without scorching or uneven puffing.
Popped makhana is sorted by hand into King, Mota and Phool grades, and broken or unpopped grains are removed.
Graded makhana is sealed in food-grade packaging soon after roasting to lock in crunch, and labelled by batch for traceability.
Quality Checks
Grains are checked for even, full popping — flat or unpopped seeds are separated out.
Correct drying keeps makhana crisp and extends shelf life without added preservatives.
Batches are screened for husk, dust and foreign matter before final packing.
Each bag contains a single consistent grade, so cooking results stay predictable.
"We don't chase the biggest batch size — we chase the batch that pops right, every single time."
— Gyan Bhandar, Purnea
Ask us directly — we're happy to send sample details over call or WhatsApp.
