Makhana is a popular snack in other Asian countries. They can be roasted and served as a snack or used to make delicious desserts such as kheer. This crunchy and nutritious snack is delicious and provides several health benefits. 

From where Makhana came from, or what is Makhana made of?

Makhana is an edible seed commonly known as fox nuts, lotus seeds, gorgon nuts, or phool makhana. It is native to India, Bangladesh, and Nepal. It contains carbohydrates, proteins, fats, and dietary fiber. It is also a rich source of minerals like calcium, iron, magnesium, phosphorus, potassium, and zinc. Makhana is a popular snack food in these countries and is also used in various recipes.

Types of makhana

Makhana is a type of puffed lotus seed that is popular in India and the Himalayan countries. It comes in several varieties, including plain, spiced, and sweet. Plain makhana is roasted and has a nutty flavour, while spiced makhana is mixed with spices like cumin, coriander, and red chili powder. Sweet makhana is coated with sugar, jaggery, or honey. 

How is makhana stored? 

Whether you enjoy it as a snack or use it for other purposes like cooking, it is crucial to know how to store and preserve makhana properly. In addition, some specific steps must be taken to ensure their freshness and quality.

One popular method is to roast the makhana before storing them in an airtight container. This helps reduce the moisture content and prevents spoilage. In addition, it increases the shelf life of the makhana by 15 days. However, after 15 days, roast it again, so it's a repetitive process. Eventually, the oxygen inside the container is not eradicated, so that it may cause spoilage to the makhana.

The best methods to store makhana:

In this article, we will discuss how to store and preserve makhana for extended periods without using preservatives or additives so that you can enjoy its crunchy and delicious taste for months together. Preserving makhana can be tricky due to its high moisture content. Fortunately, there are several ways to store or preserve makhana to keep them crispy and delicious. 

By following these methods, you can ensure that your makhana snacks remain fresh and tasty for a long time.

1. Store makhana with Oxygen Absorber 

One of the best methods is to use an oxygen absorber such as OxySorb, which absorbs the oxygen in the container and preserves the makhana for extended periods. You can also add a few oxygen absorbers to your content which will further prevent spoilage by absorbing any remaining oxygen inside the container. This helps remove any residual oxygen from the container that might cause premature spoilage of the makhana.

2. Store makhana with silica gel 

It is possible to store makhana with silica gel. To do so, you'll want to ensure that the silica gel is dehydrated before using it. Place the makhana in an airtight container, and then add some of the dry silica gel. Seal the container and store it in a cool, dry place. This should help keep the makhana fresh for extended periods.

3. Store makhana in a vacuum seal

Makhana in a vacuum seal will keep it fresh and crunchy for a more extended period. The first step is to ensure the makhana is completely dry before it is sealed. You can spread the makhana on a baking sheet and let it air dry for a few hours. Once the makhana is dry, place it in a vacuum seal bag and press the air to create a tight seal. Next, press all the edges of the bag to create a secure seal. Finally, place the sealed bag in an airtight container and store it in a cool, dry place. 

4. Store makhana in airtight containers

Makhana can be easily stored in airtight containers, such as jars, boxes, or bags. This will help to keep the makhana fresh and free from moisture, insects, and other contaminants. However, check the containers regularly to ensure that the makhana is still stored in a dry and airtight environment. It is also important to store the makhana in a cool and dry place, away from direct sunlight. This will help preserve the freshness and quality of the makhana for a longer time.