What Is Makhana? English Name, Nutrition and How to Eat It

Makhana is the popped seed of Euryale ferox, a prickly water lily that grows in ponds and lakes across Asia. In English it is called popped water lily seeds, or simply water lily seeds. Most of India's crop comes from Bihar. The seeds are cleaned, heated, then roasted at high heat until each one cracks open and puffs into a crisp white ball. People eat it straight from the bag, toss it with spices, or cook it into curries and kheer.

If you grew up eating phool makhana and want to know what to call it in English, or you just picked up your first bag, this guide walks through the name, the plant, how the seeds are popped, what the AshaPops label shows, and a handful of easy ways to eat it.

How makhana goes from pond to pantry in five steps

What Is Makhana Called in English?

There is no single English word for makhana, which is why "makhana in English" gets searched so often. These are the names you will actually see:

• Popped water lily seeds, the clearest description of what is in the bag

• Water lily seeds, the same thing before or after popping

• Phool makhana, the Hindi name for the popped, ready to eat form

• Euryale ferox seeds, the botanical name

So what is phool makhana in English? Popped water lily seeds. Phool is the Hindi word for flower, a nod to the way each seed blooms open the moment it hits the heat.

Is Makhana the Same as Lotus Seeds?

No. The two get mixed up on packaging and in recipe blogs, and the confusion is understandable, because both plants grow in water and both seeds turn pale once processed. But lotus seeds come from Nelumbo nucifera, the plant behind the lotus flower. Makhana comes from Euryale ferox, a member of the water lily family (Nymphaeaceae). Different plants, different seeds, different nutritional profiles. A nutrition chart labeled "lotus seeds" does not describe makhana. The full side by side is in makhana vs lotus seeds.

Is Makhana a Nut? No, It Is a Seed

Makhana is a seed. It grows inside the spiny fruit of an aquatic plant in the water lily family, which has no botanical tie to tree nuts or peanuts. Still, a botany lesson is not an allergy test, and every brand handles seasonings and equipment differently.

AshaPops contains no tree nuts, peanuts, gluten, or grain. Individuals with food allergies should consult their healthcare provider before consuming.

Shopping for makhana in the US? AshaPops sells popped water lily seeds in four seasoned flavors, shipped direct from ashapops.com.

What Is Makhana Made From?

One ingredient: the seed of the prickly water lily. Nothing is added to the seed itself. Any flavor comes later, from the oil, salt, and spices it is roasted with.

The plant is a strange one. Its huge round leaves lie flat on the surface of the water, and the leaves and fruit are both armed with sharp spines, which is where the name ferox, Latin for fierce, comes from. Each spiny fruit holds a cluster of hard, edible seeds. A 2023 review in Molecules describes them as spherical, about 0.5 to 0.8 cm across, with a reddish brown inner coat before processing.

Where the Euryale Ferox Plant Grows

Warm, still water suits it best. The same review notes that it is usually grown in stagnant water bodies such as ponds and lakes, between 0.2 and 2 meters deep, prefers warm and sunny weather, and copes poorly with cold or drought. India, China, Japan, Korea, and Bangladesh are the main producing areas.

Within India, Bihar leads by a wide margin. According to Down To Earth, the state accounts for about 85 percent of the country's makhana output, grown on roughly 35,000 hectares, mainly in districts of the Mithila, Kosi, and Seemanchal regions, including Madhubani, Darbhanga, and Sitamarhi. The crop carries a Geographical Indication tag as Mithila Makhana, and the Union Budget 2025-26 announced a Makhana Board for Bihar to help with processing and marketing.

How Is Phool Makhana Made?

Most of the work still happens by hand, around water and heat.

1. Harvest. Once the fruits ripen, the seeds are gathered from the pond.

2. Clean and grade. The seeds are washed and sorted by size.

3. Heat and temper. The seeds are heated, rested, and heated again, which readies the kernel inside for popping.

4. Pop. Batches are dry roasted at high heat until the hard shell cracks and the white kernel bursts out. Roasted, never fried.

5. Sort and pack. The popped seeds are graded by size before packing.

The Molecules review notes that storage, cleaning, grading, heating, and tempering are all still done manually. A crunchy snack, but a slow food.

Makhana Nutrition: What's Actually in It

The nutritional value of makhana on any given page depends on what is being measured. Two very different things get called makhana nutrition online. One is the raw, unseasoned seed, usually measured per 100 g. The other is a seasoned snack measured per bag. They are not the same product, so they should not be compared to each other.

Plain Makhana Seed (Raw, Unseasoned)

The 2023 Molecules review reports that raw Euryale ferox seed is about 61 percent carbohydrate, 15.6 percent protein, 7.6 percent fiber, 1.35 percent fat, and 12.1 percent moisture by weight, with 362 kcal per 100 g. These figures describe the raw, unseasoned seed only. They do not describe any AshaPops flavor, and they are per 100 g rather than per serving.

AshaPops Makhana Nutrition Facts, All Four Flavors

For the seasoned snack, the label on the bag is the only number that counts. These values come from the Nutrition Facts panel on each 1 oz (28 g) bag. A serving is one 1 oz bag.

Vitamin D, calcium, and potassium are listed as 0 on every flavor. The 0.5 oz (14 g) lunchbox bag is 60 calories, with 1.5 g to 2 g of total fat, 70 mg to 150 mg of sodium, 9 g to 10 g of total carbohydrate, and 1 g to 2 g of protein, depending on the flavor.

Nutritional data is provided for informational purposes only and is not intended as medical, dietary, or health advice. Consult your healthcare provider before making dietary changes.

How Many Calories Are in Roasted Makhana?

A 1 oz bag of AshaPops contains 120 calories. A 0.5 oz lunchbox bag contains 60. Every flavor has 0 g of added sugar per serving. If you roast makhana at home, the count depends on how much oil goes into the pan, so measure the oil, not just the seeds.

For category side by sides, see makhana vs popcorn, makhana vs potato chips, the popcorn alternatives ranking, and this list of snacks under 200 calories.

What Researchers Have Studied

Peer-reviewed studies have explored makhana's nutritional properties and the compounds in the seed. The 2023 Molecules review gathers this work in one place, listing more than 100 compounds identified across the plant's leaves, seed shells, and kernels. Gallic acid, a well documented antioxidant compound, is among those reported in the seeds. That is a description of what scientists have found in the plant, not a statement about what eating makhana or AshaPops does for the body.

How to Eat Makhana: Recipes and Serving Ideas

Plain makhana tastes mild and faintly toasty, with a crunch that lands somewhere between popcorn and a rice puff. That blank canvas is the whole appeal. It soaks up whatever seasoning you give it and works in savory and sweet dishes alike. Most makhana recipes start with roasted makhana.

Plain Roasted Makhana (Basic Method)

Get this down and everything else is just seasoning.

1. Heat a heavy pan over medium low heat. Dry roast with no oil, or add 1 tsp of avocado oil or extra virgin olive oil.

2. Add 2 cups of makhana.

3. Roast for 5 to 7 minutes, stirring continuously, until a puff snaps cleanly when you press it between two fingers.

4. Season with salt, black pepper, or your favorite spices.

5. Let it cool completely before storing.

Resist turning up the heat. On high, the outside browns before the center crisps, and you get puffs that look finished but chew like foam. Moderate heat and a few extra minutes give you the snap.

Masala Makhana

Toss the warm puffs with chili powder, turmeric, chaat masala, and a squeeze of lime. Turmeric brings warmth and a golden color. For more punch, add a pinch of garam masala, toasted cumin seeds, or garlic powder. This is one of the most familiar ways to eat makhana in India, and the closest home cousin to the AshaPops Chili and Turmeric Garlic flavors. Like it tangy? A second pinch of chaat masala right before serving does it.

Jaggery Makhana (Sweet)

Melt about 1/3 cup of grated jaggery with a splash of water over low heat, using coconut oil for a plant-based version or ghee for the traditional one, until it turns syrupy. Take the pan off the heat, fold in 2 cups of roasted makhana, and toss quickly so every puff gets a thin coat. Spread it out to cool. It sets into a crackly, caramel-like snack.

Makhana Kheer

Makhana kheer is a traditional Indian dessert. The traditional version roasts the makhana in a tablespoon of ghee until crisp, crushes about half of it, then simmers everything in milk with cardamom and jaggery until thick and creamy.

For a plant-based version, roast in coconut oil or avocado oil and simmer in oat milk or coconut milk. The method and timing stay the same. Kheer appears often during Indian festivals and fasting days such as Navratri. In Ayurveda, makhana is classified as sattvic and is traditionally eaten during fasting periods.

More Ways to Use Makhana

• Crush it into a crunchy coating for tofu or roasted vegetables

• Stir it into curries, a common move in North Indian cooking

• Scatter it over salads and grain-free bowls for texture

• Mix it into a trail mix with dried fruit and pumpkin seeds

• Fold it into date and coconut energy balls

• Make makhana chivda, a savory mix of roasted makhana with curry leaves and spices

How to Buy and Store Makhana

Look at the color. Good makhana is white to pale cream. Puffs that have gone yellow or brown are worth skipping.

Check the size. Bigger, even puffs are sold as premium makhana. Mixed sizes roast unevenly, and the small ones scorch before the big ones crisp.

Protect the crunch. Makhana pulls moisture from the air quickly and turns chewy. Keep it in an airtight container in a cool, dry cupboard. If a batch loses its snap, warm it in a dry pan on low heat for 2 to 3 minutes and it usually comes back. Shelf life depends on the packaging and your kitchen, so trust the date on the bag and your own crunch test.

Buying it already seasoned skips the storage problem, because each bag stays sealed until you open it. The Chili 0.5 oz multipack and the Vegan Cheese 0.5 oz multipack are 60 calories per bag.

For a store by store look at US grocers, Indian markets, and online options, see where to buy makhana in the US.

Is Makhana Gluten Free?

The seed itself is a water lily seed, not a cereal grain, so plain makhana contains no gluten. Seasoned products are a different story, because spice blends and shared equipment vary from brand to brand. Read the label every time before consuming makhana from a new brand. AshaPops products are labeled gluten-free and grain-free, and they appear on this list of gluten free snack options.

Why AshaPops Is Built Around Makhana

AshaPops was founded by Jai Farswani and his mother, Asha. Asha served makhana as an after-school snack. In the fall of 2017 the two started selling it at farmers markets around Los Angeles, and the brand grew from there.

Today AshaPops is made in Los Angeles from makhana sourced in Bihar, India. The seeds are popped with heat and roasted, never fried. Depending on the flavor, products use extra virgin olive oil or avocado oil. AshaPops uses extra virgin olive oil and avocado oil. No canola, sunflower, or other seed oils. (More in this guide to snacks made without seed oils.)

There are four flavors: Himalayan Pink Salt, Chili, Turmeric Garlic, and Vegan Cheese. The products are vegan, gluten-free, grain-free, and soy-free, and they are Non-GMO Project Verified and Certified OU Kosher.

If you have only had plain makhana from an Indian grocery, or never tried it at all, pick up a bag of AshaPops and taste what a careful roast does to a water lily seed.

Shop AshaPops popped water lily seeds

Four savory flavors, roasted, never fried. Made in Los Angeles from makhana sourced in Bihar, India.

Himalayan Pink SaltShop now Vegan CheeseShop now Turmeric GarlicShop now ChiliShop now

Or try the Variety Pack, or shop all AshaPops.

Frequently Asked Questions About Makhana

What is makhana called in English?

Makhana is called popped water lily seeds, or water lily seeds, in English. Its botanical name is Euryale ferox, and phool makhana is the Hindi name for the popped, ready to eat form.

What is makhana made from?

Makhana is made from the seed of the prickly water lily, Euryale ferox. The seeds are gathered from ponds, cleaned, heated, and roasted until they pop into airy white puffs. It is not made from lotus seeds, which come from a different plant. For more on the seed itself, read this complete guide to water lily seeds.

What is the difference between makhana and lotus seeds?

They come from different plants. Makhana is the seed of Euryale ferox, a water lily, while lotus seeds come from Nelumbo nucifera, the lotus plant. Because the nutritional profiles differ, nutrition data for lotus seeds does not apply to makhana.

What does makhana have in it?

Plain makhana is a single ingredient: the popped water lily seed. Seasoned makhana adds oil, salt, and spices. AshaPops Himalayan Pink Salt, for example, lists four ingredients: water lily seeds, extra virgin olive oil, Himalayan pink salt, and rosemary.

Why do people eat makhana?

Mostly for the crunch and the range. It takes sweet or savory seasoning, works as a snack or in curries and kheer, and in India it is a traditional food on fasting days such as Navratri.

Is makhana a nut?

No. Makhana is a seed from an aquatic plant in the water lily family. AshaPops contains no tree nuts, peanuts, gluten, or grain. Individuals with food allergies should consult their healthcare provider before consuming.

How much protein is in makhana?

Per the AshaPops label, a 1 oz bag contains 2 g of protein in the Himalayan Pink Salt, Chili, and Turmeric Garlic flavors and 3 g in Vegan Cheese.

Can I roast makhana without oil?

Yes. Dry roast it in a heavy pan over medium low heat for 5 to 7 minutes, stirring often, then season. Dry spices cling poorly without oil, so a fine mist of oil helps if you want a masala coating.

How much makhana is one serving?

A serving is one 1 oz bag. For questions about your own diet, consult your healthcare provider.

How does makhana compare with popcorn?

Both are popped seeds, but from different plants. Popcorn comes from corn (Zea mays), while makhana comes from Euryale ferox, a water lily. Makhana contains no grain or corn, and it pops into a rounder, airier puff.

Nutritional data is provided for informational purposes only and is not intended as medical, dietary, or health advice. Consult your healthcare provider before making dietary changes.

Sources

• Jiang, J., Ou, H., Chen, R., Lu, H., Zhou, L., & Yang, Z. (2023). The Ethnopharmacological, Phytochemical, and Pharmacological Review of Euryale ferox Salisb.: A Chinese Medicine Food Homology. Molecules, 28(11), 4399. doi.org/10.3390/molecules28114399

• Khan, M. I. (February 1, 2025). Budget 2025-2026: Makhana Board may help Bihar reach every plate across India. Down To Earth. downtoearth.org.in

• AshaPops Nutrition Facts panels, 1 oz and 0.5 oz bags.