Life Cycle of Makhana

Makhana, also known as fox nut or phool makhana, is a highly nutritious food that's mainly grown in the Indian state of Bihar. It comes from the Nymphaeaceae plant family and grows in water, with large floating leaves and a unique structure called an emergent macrophyte. One of the best things about makhana is that it’s typically grown using organic methods. Farmers usually don’t need to use any chemical fertilizers or pesticides to cultivate or harvest it, making it a naturally healthy and eco-friendly food. While Bihar leads in its production, makhana is also grown in smaller regions across India and a few other parts of the world.

Stage I: Cultivating Makhana

How Makhana is Grown: Traditional Pond and Field Systems

Makhana (also known as phool makhana or gorgon nut) is cultivated using two main systems—the traditional pond system and the field system.

1. Pond System Cultivation

In the traditional pond method, the process starts with cleaning the pond thoroughly. Then, seeds are spread across the water surface (a method called broadcasting). As the plants grow, farmers thin out any excess growth and fill any gaps where the plants didn’t sprout properly. Once the crop is ready, it’s harvested, and the seeds are collected.

Interestingly, ponds that have already been used for cultivation in the past don’t always need new seeds to be broadcasted. That’s because leftover seeds from the previous harvest often sprout on their own, making the process easier and more cost-effective.

2. Field System Cultivation

In the field system, farmers select a plot of land and prepare it well in advance. The land is then ploughed deeply two to three times to make it ready for sowing. Once that’s done, the field is filled with water up to about 1.5 feet, and seeds are sown—usually around December.

It’s important that the seeds used are healthy and evenly distributed across the entire field or nursery plot. Farmers also need to maintain a water level of around 1 foot during the seedling growth period, which typically lasts from December to March.

After about 3 to 4 months, the seedlings are ready to be transplanted into the main field. This usually happens in the first two weeks of April, and the seedlings are planted at a spacing of 1.20 x 1.25 meters to allow proper growth and development.

Stage II: Harvesting Makhana

Whether it's the pond or the field system, harvesting makhana is a skillful process that requires experience and precision.

Once the crop is ready, experienced fishermen take charge of the harvest. They begin by carefully sweeping the pond or field bed to gather the sunken makhana seeds. These seeds are then collected into heaps using a traditional horn-shaped tool made from split bamboo. For smaller or lighter seeds that might be missed during the initial collection, small nets are also used to ensure nothing goes to waste.

After collecting the seeds, the next step is to remove the thin outer membrane. This is done in a traditional way—by threshing the seed heaps, helping to loosen and separate the unwanted coverings.

Stage III: Processing Makhana

Processing makhana is a fascinating yet challenging process. It’s labor-intensive and requires a great deal of skill to produce high-quality popped makhana. Traditionally, this work was done manually due to the lack of advanced processing technology. However, it remains a vital part of the makhana production journey.

1. Seed Drying

The first step in processing is drying the harvested seeds. This is done by placing them under direct sunlight for a few hours during the morning. The goal is to bring down the moisture content to around 31%, which is ideal for the next stages. Sometimes, a light sprinkle of water is added to ensure the seeds maintain their freshness and the right level of moisture.

2. Seed Tempering

After drying, the seeds are pre-heated and allowed to rest (tempered) for anywhere between 40 to 72 hours. This step helps prepare the seeds for uniform roasting and popping later.

3. Seed Grading

Grading is an important step where the seeds are sorted using specialized sieves based on their size. This ensures a consistent quality in the final product and makes the roasting and popping process more efficient.

4. Roasting and Popping

This is where the real transformation happens. The graded makhana seeds are roasted in cast iron pans, ensuring even heat distribution. The temperature has to be just right, and continuous stirring is essential to prevent burning. Once the seeds start to crackle, a "dip test" is done—seeds are taken out and placed on a hard surface, then gently tapped with a wooden hammer. This breaks the outer shell, allowing the white puffed kernel (phool makhana) to pop out. The remaining seed coats are then removed by hand.