Organic Phool Makhana origin, raw, A grade quality by Al Naqi.

Makhana, also known as fox nuts or phool makhana, is one of India's most talked-about superfoods right now, and right for a good reason. These are popped seeds from the Euryale ferox plant, an aquatic crop that has been part of Indian kitchens for generations, long before "healthy snacking" became a trend. Unlike tree nuts, makhana is a seed, which makes it a safe option for anyone managing a nut allergy while still wanting a satisfying, protein-rich bite.  

At Al Naqi, the makhana we bring to you is GI-tagged Mithila Makhana, sourced from the Mithila region of Bihar, the only region in India legally recognized to produce and sell makhana under that name. We hand-sort every batch to A-Grade quality before it reaches you, so what you get is clean quality and free of the dust and broken pieces common in loose market makhana. This pack comes raw, giving you full control over how you prepare it, whether you roast it dry, fry it in ghee or butter, or simmer it into a kheer, exactly the way you like it. It's the same quality-first approach we bring to everything we source, applied here to a product with its own protected identity and its own growing reputation as a genuine superfood.

Why makhana deserves a place in your daily diet  

A 25–30 gram serving of roasted makhana delivers roughly 87–98 calories, around 2.4 grams of protein, and close to 3.6 grams of dietary fibre, all while staying naturally low in fat. It's also a source of magnesium, calcium, potassium, iron, and phosphorus, minerals that play a role in everyday functions like muscle recovery, bone strength, and maintaining healthy blood pressure. Because it's high in fibre and low in fat, makhana tends to keep you feeling full for longer, which is part of why it's become a go-to snack for people watching their weight or simply trying to eat cleaner between meals. Its low glycemic index also makes it a commonly recommended snack for people managing their blood sugar, though anyone with a health condition should always check with their doctor before changing their diet.

How to prepare raw makhana?  

Since this pack comes raw, a quick roast is all it needs. Dry-roast it in a pan on low-medium heat for 8–10 minutes until it turns light golden and crisp, then season with a little ghee or butter, turmeric, and black pepper, or keep it simple with just a pinch of rock salt. It's just as easy to fry lightly in ghee for extra crunch, blend into a warm milk-and-dates drink, or simmer straight into a traditional makhana kheer for festive occasions.

Storage tips  

Keep this 250g pack in an airtight container, away from direct sunlight and moisture, to preserve freshness. Raw makhana, stored properly, keeps well for several months and stays ready to roast whenever you need it.