Makhana is a high-value aquatic cash crop and a traditional Indian snack. It grows in stagnant perennial water bodies. Makhana has been widely used in traditional oriental medicine to cure various diseases, including kidney problems, chronic diarrhoea, excessive leucorrhea, and hypofunction of the spleen. Moreover, it is fast emerging as a superfood globally owing to its rich medicinal values and mineral contents.
Makhanas are rich in nutrients and are a highly potent source of manganese, potassium, magnesium, thiamine, protein, and phosphorus. In addition, both raw and fried Makhana is rich in essential amino acids. Slightly roasted makhanas are an excellent teatime snack and a perfect tiffin option for kids. In India, people make dishes such as kheer, curry, raita, and cutlets using makhanas.
Many people use makhanas in religious rituals and as an offering to God. As one travels across the country, the variation in the consumption and utilisation of makhanas is visible. For example, in north Bihar, people consume the seed in popped form, whereas in Manipur, people cook the leaves and stalk of the Makhana and enjoy it in vegetable curry.
There are different qualities of Makhanas available in the market. The Quality of the Makhana depends on the size and colour of the lava. After polishing, There are 2-3 grades of Makhana, namely Lawa or Rasgulla, Murra or Samundha and Thurri. The health benefits and nutritional value of makhanas make them a popular choice for maintaining a healthy lifestyle.
