Makhana (fox nut)

Euryale ferox

nuts & seeds

Seeds of a prickly water lily, roasted until they pop into light white balls, nibbled salted or cooked in milk.

Origin

Bihar (India) and China

Season (United States)

imported · all year round

Preparation

They are toasted for five to ten minutes dry or in a little ghee, over low heat, until crisp, then salted; or cooked in sweetened milk as kheer.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Bihar, in India, produces almost all the world's makhana, harvested by hand from the bottom of ponds.