Every piece of Makhana Valley Makhana goes through a meticulously crafted 12-step process — blending traditional wisdom with modern technology to deliver the perfect crunch.
The journey begins in the freshwater ponds of Mithilanchal, Bihar. Makhana seeds (Euryale ferox) are harvested after 6-8 months of growth. Each seed is encased in a spiny fruit, hand-harvested by skilled farmers.
The harvested seeds are thoroughly cleaned to remove foreign materials — mud, stones, snails, and dead leaf pieces. Using our Raw Makhana Seed Washer machine, we ensure seeds are 100% pure before processing.
Clean seeds are spread on mats under bright sunlight for 2-3 hours to reduce moisture to ~31%. Seeds are then stored for 20-25 days at ambient conditions, with periodic water sprinkling to maintain freshness and quality.
Using our Makhana Seed Grader machine, seeds are categorized into 7 sizes: 3-5mm, 5-7mm, 7-9mm, 9-11mm, 11-13mm, 13-15mm, and >15mm. Uniform size ensures even heating during roasting.
Sun-dried seeds are heated in cast iron pans or earthen pitchers over controlled fire. The surface temperature reaches 250°C-300°C. Continuous stirring ensures even heating. Moisture reduces to approximately 20%.
About 300g of tempered seeds are roasted in a single layer with continuous stirring. When you hear a cracking sound (after 1.5-2.2 minutes), the seeds are ready for popping.
Hot roasted seeds are scooped and placed on a hard surface (Aphara). Using a wooden hammer (Thaapi), a sudden impact force breaks the hard shell, and the kernel pops out in expanded form — now called Makhana pop or Lava. Yield: 35-40% of raw seed weight.
After popping, the mixture contains popped Makhana and broken shell pieces. Using specialized sieves and air blowers, we separate the pure white Makhana pops from the reddish shell fragments (Thurri).
Makhana pops are rubbed against each other in large bamboo baskets or polishing drums. This gentle friction removes any remaining reddish spots and adds a beautiful white luster to every piece.
The popped Makhana is graded by diameter using precision sieves. 1 Suta = 3.17mm. This gives us our three signature grades: 4 Suta (12.7mm), 5 Suta (15.9mm), and premium 6 Suta (19mm+).
Graded Makhana is packed in food-grade, airtight bags — from 250g retail packs to 25kg wholesale bags. Options include gunny bags with polythene lining for bulk and premium stand-up pouches for retail.
Precision equipment for consistent quality at scale
25-30 kg/h capacity with 90%+ popping efficiency. Developed by ICAR-CIPHET, Ludhiana. Eliminates manual drudgery.
Grading into 7 precise sizes from 3mm to 15mm+. Ensures uniform roasting and consistent final product.
Electronic temperature control, variable feed rate, and thermic heating system for precision roasting.
Airtight, food-grade packaging with nitrogen flushing for extended shelf life (9-12 months).
Every batch passes through rigorous quality control
Purity & moisture test
Suta grade verification
Temperature monitoring
Color & texture check
<5% final moisture
FSSAI standards
Now that you know our process, taste the difference that quality makes.
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