Have you ever enjoyed the delightful crunch of Phool Makhana, also known as fox nuts or lotus seeds? These versatile snacks boast a unique texture and a surprising nutritional profile. But have you ever wondered about the journey these little powerhouses take before reaching your plate?
Our Process
From Humble Beginnings: Cultivation in the Water
The story of Phool Makhana starts in shallow ponds or stagnant water bodies. Farmers meticulously prepare these areas in December-January, ensuring the ideal depth for lotus plant growth. Seeds are then broadcasted by hand, and as temperatures rise, the lotus plant flourishes, transforming the water surface into a verdant tapestry of leaves.
Blooming Beauty and Submerged Surprise
April and May witness the arrival of stunning lotus flowers, gracing the water with their fleeting beauty. But beneath the surface, another transformation unfolds. The lotus plant produces fruits underwater, eventually releasing the seeds we know as Phool Makhana.
Harvesting the Bounty: A Manual Endeavor
The harvesting period arrives between August and October. Due to their sunken position, retrieving these treasures requires manual diving or specialized tools. Once collected, the seeds are cleaned in the water to remove any debris, ready for the next stage of their journey.
Sun-Kissed and Shelled: The Processing Steps
The cleaned seeds are spread out under the warm sun, allowing them to dry thoroughly for proper storage. In some cases, the outer black shell might be removed by hand or machine for a smoother texture. The seeds are then sorted by size and quality before undergoing a crucial step – roasting.
The Art of Roasting: Unlocking the Crunch
Roasting is what gives Phool Makhana its signature "pop" and delightful crunch. This process can be done using traditional cast iron pans, earthenware pitchers, or specialized equipment. The roasting not only creates the satisfying texture but also further reduces moisture content for long-lasting freshness.
Tempering and Polishing: The Finishing Touches
After roasting, the seeds are rested for a specific period to ensure even distribution of heat and moisture. They are then "popped" and polished to remove any remaining black skin, achieving the white appearance we're familiar with. This polishing step enhances their visual appeal and marketability.
From Pond to Plate: A Nutritious Journey
Finally, the processed Phool Makhana is packaged and distributed, ready to embark on the final leg of its journey – to your kitchen! Phool Makhana is not only delicious but also a powerhouse of protein, fiber, and essential minerals.
Experience the Versatility of Phool Makhana:
Verum Organic is a leading supplier of premium Phool Makhana in India. We source our products directly from a network of farmers committed to sustainable practices. Our bulk and wholesale options cater to restaurants, health stores, and businesses looking for a high-quality, healthy snack option.
Contact Verum Organic Today!
Ready to incorporate Phool Makhana into your culinary creations or stock your shelves with this nutritious snack?
Contact Verum Organic:
Phone: +918178734976
Email : verumorganic@gmail.com
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