Creative Ways to Enjoy Roasted Makhana Beyond Just Snacking

Ever opened a pack of Makhanawala’s roasted makhana just to “have a few” and then suddenly… the whole pack’s gone? Yeah. Us too. But here’s the twist. What if that same pack was more than just a snack? What if it moonlighted as cereal? Got a second job as a salad topping? We’re not kidding. Someone once tossed a handful of Makhanawala’s peri-peri makhana into their bhel and called it innovation. We call it genius. The crunch. The spice. The drama. It was like chatpata Bollywood in a bowl. 

And then there was the girl who made makhana cereal. No, not sugar bombs. This was grown-up stuff: roasted makhana swimming in warm almond milk, cinnamon doing a little swirl, and raisins crashing the party. She called it a “comfort breakfast.” Her mom called it weird. We called it brave. In a sleepy office in Pune, a guy built his own “Snack Survival Jar.” Inside? Almonds. Pumpkin seeds. Dried mango.

And a generous helping of Makhanawala’s Himalayan salt makhana. He said it kept his 4 p.m. self from making bad decisions. His team disagreed. They said he never shared. One evening, someone crushed makhana on top of their soup. Wild, right? Until you try it. Smoky masala crumbs on creamy tomato soup? It’s like your soup finally graduated from college. And if you’ve never dipped roasted makhana in melted dark chocolate, sprinkled some sea salt, and stuck it in the freezer, have you even lived? 

Meanwhile, in the land of curd lovers, someone took Makhanawala’s pudina makhana, stirred it into chilled dahi with a dash of jeera, and declared it “raita 2.0.” We approve. Not to forget the rebel who powdered Morya Phool Makhana makhana, mixed it with jaggery and ghee, and rolled out ladoos like a festive boss. Her nani was confused. Her fitness trainer was thrilled. Oh, and one of us, on a particularly broke Friday, used Makhanawala’s Cheesy Italiana as “nachos” and topped it with leftover pizza cheese and ketchup. Don’t judge. It worked. 

And just when we thought we were done, someone stirred ground makhana into their curry as a thickener. Forget cashew paste. Makhanawala’s morya phool makhana quietly took over the whole gravy scene. MVP. Dessert? Let’s not even go there. (Okay, fine.) Almond milk. Dates. Cardamom. Roasted makhana. Slow-simmered. Creamy. Warm. Soul-hugging. 

We ate it standing up at midnight. So next time you pick up a pouch of Makhanawala’s, don’t just think “snack.” Think: potential. Think: playground. Think: edible improv theatre. And if you invent something wild, weird, and wonderful with it, tell us. Or better, invite us over.