Mithila Makhana
Regular
GI-tagged lotus seeds from the sacred wetlands of Mithila, Bihar — hand-harvested by the Mallah community and sand-roasted to a perfect crisp. No seasonings, no additives, no preservatives. Just the pure, authentic flavour of one of India's most ancient superfoods.
Available on Blinkit & Zepto in Delhi, Mumbai, Bangalore, Kolkata, Hyderabad
Tasting Notes
Certifications
GI Certificate
Mithila Makhana holds a Geographical Indication (GI) tag from the Government of India (2022), recognising its exclusive origin from the wetlands of Darbhanga, Madhubani, Sitamarhi, and Supaul districts of Bihar. The GI protects the authentic hand-harvested, sand-roasted lotus seed from imitation products.
The Sacred Ponds of Mithila.
In the shallow, still ponds and seasonal wetlands of Mithila — the ancient cultural heartland spanning northern Bihar and southern Nepal — grows Euryale ferox, the prickly water lily whose seeds have been harvested as food and medicine for over 3,000 years. Known as makhana in Hindi and phool makhana when roasted, these lotus seeds are Bihar's most celebrated agricultural product.
The harvest is entirely manual. Mallah community farmers wade into waist-deep water to collect the spiny seed pods, a process that has remained unchanged for centuries. The raw seeds are then sand-roasted in large iron woks over wood fires — a technique that requires years of practice to master. The heat causes the seed to pop and expand, creating the light, crispy puff that makes makhana so distinctive.
Bihar produces over 90% of the world's makhana supply. The GI tag (2022) protects this heritage and ensures that farmers in Darbhanga, Madhubani, and surrounding districts receive fair recognition and pricing for their craft. Ama (अमा) sources directly from Mallah farming cooperatives, paying a premium that supports the continuation of this ancient practice.
Read Full Origin Story
Farm to Kitchen
The Journey of
Mithila Makhana Regular
From cultivation and harvest to processing and your kitchen - watch the full story behind every batch.
Harvesting Lotus Seeds in Mithila
Follow the farmers of Darbhanga and Madhubani as they harvest makhana from the lotus ponds of Mithila — a labour-intensive process done entirely by hand in waist-deep water.
The Art of Sand-Roasting Makhana
Watch the traditional sand-roasting technique used to pop raw lotus seeds into the light, crispy puffs we know as makhana — a skill passed down through generations of Mallah communities in Bihar.
Makhana Kheer — The Traditional Recipe
A home cook in Patna demonstrates the traditional preparation of makhana kheer — the creamy, fragrant dessert made with roasted lotus seeds, full-fat milk, sugar, and cardamom.
Videos will be published on the Amā Foods YouTube channel. Subscribe to be notified when new cultivation footage goes live.
Customer Reviews
What People Are Saying
5.0
3 reviews
Verified Purchases
All reviews are from customers who purchased this product. We never incentivise or fabricate reviews.
July 2026
The cleanest, freshest makhana I have ever had
I have been buying makhana for years and this is genuinely different. The puffs are larger, crispier, and the flavour is so much more pronounced than what you get in supermarkets. I use it for kheer, for snacking, and for fasting days. The quality is exceptional.
June 2026
Perfect for my evening snack ritual
I roast these in a dry pan with a little ghee, rock salt, and black pepper every evening. It is the perfect snack — light, satisfying, and genuinely nutritious. The GI-tagged Mithila makhana is noticeably superior to generic brands. The puffs are bigger and the texture is perfect.
May 2026
My go-to for Navratri and everyday snacking
I buy the regular variant specifically for Navratri fasting and for making makhana kheer. The quality is outstanding — fresh, crispy, and with that authentic nutty flavour. I have recommended this to my entire family. The GI certification gives me confidence that it is the real Mithila variety.
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