Holy puff! Makhanas are everywhere

Once a staple of temple offerings and grandma’s pantry stash, makhanas—those quiet, puffy fox nuts—are suddenly everywhere. They’re tumbling into smoothie bowls, turning up in mousse cups at chic cafés, and posing prettily on Instagram in truffle oil and Himalayan salt avatars.

So, what’s up with makhanas? Why now?

From ponds to pantries
Makhanas come from the Euryale ferox plant, grown mostly in the ponds of Bihar. They’ve been a part of Indian food culture for centuries—roasted with ghee and salt for a quick snack, simmered in kheer, or added to sabzis during vrat (fasting) days. But in the past two years, these light-as-air seeds have morphed from traditional to trendy.

Health-conscious millennials and Gen Z are driving the demand. According to recent data, 67% of Indian snackers prefer fox nuts and dry fruits for guilt-free munching, with almost 60% of millennials making them a pantry staple. From intermittent fasters to weight watchers, everyone loves makhanas for being low-calorie, gluten-free, and full of minerals like potassium and magnesium.

But their rise isn’t just nutritional. It’s cultural. It’s aesthetic. And it’s commercial.

The influencer effect
What quinoa did for wellness influencers a decade ago, makhanas are doing now for Indian food content creators. On TikTok and Instagram, they’re being blitzed into smoothies, turned into high-protein cereal clusters, and plated with edible flowers for a luxe desi vibe. A recent India Today feature even highlighted makhana mousse as the dessert of the season.

As food becomes identity, makhanas are finding a new place on the plate—not just as something you eat, but something you style, photograph, and post.

The Bihar gold rush
The flip side of the trend? Skyrocketing demand.

Over 90% of India’s makhana supply comes from Bihar, where small farmers—many of them working in labor-intensive pond systems—have been the backbone of this industry. With the 2025 Union Budget earmarking Rs 100 crore for a dedicated Makhana Board, and GI tagging already in place, the region is poised for big gains.

But all this buzz has also inflated prices. In just a few months, makhana prices jumped from Rs 950 to Rs 1,250 per kg, making the snack slightly less accessible for the very middle-class consumers who first championed it.

Going global
Meanwhile, the West is catching on. In the US, makhana-based snacks are now on Whole Foods shelves, often marketed as “popped water lily seeds.” Canada and Australia are also warming up to them. The global fox nuts market is predicted to hit nearly USD 97 million by 2033.

From truffle-dusted makhanas in California to spicy peri-peri packs in Bengaluru, the humble seed is now a jet-setter.

So what does this mean for the future?
Makhanas aren’t just a food trend—they’re a case study in how traditional Indian ingredients are being reinterpreted in modern, global contexts. With backing from health science, a cultural makeover from food media, and serious money flowing in, they’re no longer just a snack. They’re a movement.

And like most movements, they come with questions: How do we balance popularity with sustainability? Who profits when tradition goes premium? Can Bihar’s makhana farmers scale up without being pushed out?

For now, though, makhanas are having their moment. And from the looks of it, they’re just getting started.