Roasted in Ghee
Our makhana is slow-roasted in desi ghee for a rich, clean taste.
Quality
What goes into the jar, how it gets there, and what we will never claim.
Our makhana is slow-roasted in desi ghee for a rich, clean taste.
Roasted, never deep-fried — so the crunch stays light.
The same recipes our counter in Patna has used for decades.
Carefully sourced makhana, besan and chana dal. Nothing less.
Freshly made, sealed at source, honestly labelled.
The colour on your fingers comes from real masala.
Our makhana comes from Bihar, where it is harvested from lotus ponds by hand and popped the traditional way. Our besan and chana dal are selected on the same basis: consistency, cleanliness and taste, batch after batch.
All three makhana flavours are roasted rather than deep-fried. Peri Peri and Cream & Onion are roasted in desi ghee; Mast Masala uses edible rice bran oil. Each pack lists exactly which, because they are genuinely different and you should be able to tell them apart without asking us.
Masala is blended to the recipes our Patna counter has used for decades, and applied while the makhana is still warm so it holds. No artificial colours and no added MSG in our makhana range.
Everything is packed into airtight, food-grade jars at our own facility in Khagaul, Danapur, Patna, and carries a batch code and packaging date. Best before six months from the packaging date. Store in a cool, dry place and reseal after opening.
Every jar carries a full ingredient list and a nutrition panel, and the same figures are published on this website on each product page. We do not round them in our favour.
We also do not make medical or weight-loss claims. Makhana is naturally light and our Chatpati Chana Dal is high in protein at 20.89g per 100g — those are label facts, not health promises. Where a product contains an allergen, such as the milk powder in Cream & Onion Makhana, we say so plainly.