Makhana is a popular snack known for its health benefits and has been used in traditional cuisines and Ayurvedic practices.
- Cultivation and Harvesting:
- Makhana is primarily grown in India, especially in Bihar, China, Japan, and Korea.
- The seeds are harvested from water bodies using divers or bamboo poles, typically in September and October.
- Processing Steps:
- Cleaning and Removal: The outer layer of the seeds is removed by hand or machine.
- Drying: Seeds are sun-dried to remove moisture and impart crispiness.
- Roasting: Seeds are roasted to convert into light and crunchy pops.
- Grading and Sorting: Pops are sorted by size and quality.
- Hand-picking: Step to remove impurities by hand.
- Packaging: Seeds are packed in airtight containers to preserve quality.
Conclusion:
The journey of makhana from seed to snack involves meticulous processes to ensure high quality. Makhana is appreciated for its nutritional benefits and delightful taste.
Feel free to ask if you need more details on any specific part!
