These are East End Foods Phool Makhaney, also known as fox nuts or makhana, the puffed seeds of the lotus flower. The 10×100 g case format means ten individual 100g packs, a size that suits snack makers and dessert cooks who want fresh, crisp makhana each time. They are light and airy, taking on flavour beautifully when roasted.
Cooking and Uses: Roast in a little ghee or oil with salt and spices until crisp for a moreish snack, or dry roast for a lighter option. Simmer them in sweetened milk to make makhana kheer, or add to curries where they soften and soak up sauce. They are a common choice during fasting days.
Keep in a cool, dry place and reseal after opening to keep them crisp. Makhana can soften if exposed to moisture, and a quick dry roast revives them if needed.
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