Phool Makhaney, widely called fox nuts or makhana, are the popped seeds of the water lily plant. East End Foods supplies them here in a single 100 g retail pack. They arrive light and airy, and a quick dry roast turns them wonderfully crunchy. The 100 g size is a comfortable amount for a household to snack through or to use across a few recipes.
Cooking and Uses: Dry roast the makhana in a pan until crisp, then toss with ghee, salt and spices such as chaat masala for a moreish nibble. They also feature in the sweet milk pudding makhana kheer, and can bulk out curries and korma style dishes where they soak up sauce.
Keep in a cool, dry place in a sealed container. Because they readily draw in moisture, reseal well after opening to keep them crisp.
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