Heated seeds are quickly cracked and popped manually using wooden mallets. The popped makhana is then cleaned, sieved, and graded based on size, color, and expansion quality before packaging.
Drying & Roasting (Pre-heating Process)
The dried seeds are stored for curing, then subjected to controlled heating (roasting in iron pans at high temperature). This step hardens the shell and prepares the seeds for popping.
Harvesting of Seeds
Mature seeds naturally sink to the pond bottom. They are manually collected by skilled laborers using traditional diving techniques, then washed and sun-dried to reduce surface moisture.