From the kitchen

More than a snack

Makhana has been cooked in Mithila kitchens for generations, long before anyone put it in a pouch.

Makhana kheer

Slow simmered in milk with cardamom and jaggery. The Kojagara classic.

Roasted, then tossed with onion, tomato, lemon and chaat masala.

Dropped into a tomato gravy at the end so it stays crisp.

Every one of these works with our roasted range, or with plain raw makhana if you would rather season it yourself.