Why Makhana?
Born in the lily ponds of Bihar, India, we transform the ancient seed Euryale ferox into a modern, craveable snack. Known locally as makhana and harvested for generations, these light, nutty gems have long been cherished in Ayurveda for their anti-inflammatory, antioxidant-rich qualities.
Naturally gluten-free, low in fat, and a low glycemic index, makhana are rich in plant-based protein, dietary fiber, magnesium, and potassium. It's snacking at its best: ancient wisdom, clean ingredients, and tasty!
Why Makhana Project?
I grew up in Pittsburgh, PA eating makhana made at home. My parents are originally from Bihar, India — where makhana has been grown and loved for generations. After living in Austin, Texas for over 20 years, I revisited and refined the art of making makhana with flavors my family and I love, finishing it using locally and thoughtfully sourced ingredients. I take something near and dear to me from the land of my ancestors and finish it in my town — and I'm so glad to share it with you!!
We roast and handcraft our makhana in small batches, seasoning them with thoughtfully sourced local ingredients of the highest quality. Simple, soulful, and irresistibly crunchy — welcome to the Makhana Project!