Phool Makhana 50g

Phool makhana, the puffed lotus seeds that crisp up in a pan of ghee. Schani Phool Makhana. 50g.

In the Kitchen: Roast the makhana in a little ghee on low heat for a few minutes until crunchy, then toss with salt, pepper or chaat masala for a snack with tea. Simmer them in milk with sugar and cardamom for makhana kheer, which many families make on fasting days. In North Indian cooking they also go into a creamy makhana matar curry with peas. To test if they are ready, crush one: it should snap cleanly.

In German: Makhana (Lotussamen, gepuffte Lotussamen, Fuchsnuss).

Good to Know: A 50g pack looks big for its weight, since the seeds are mostly air. Store in a closed tin after opening so they stay crisp.