Latest news with #MakhanaBoard
Time of India
2 days ago
- Business
- Time of India
Centre accepts minister's suggestions for makhana board development
Patna: Union agriculture minister Shivraj Singh Chouhan has accepted the suggestions of Bihar industries minister Nitish Mishra regarding the development of Makhana board in the state. Mishra on Wednesday shared Chouhan's reply to his letter on April 8, in which he had requested the agriculture and farmers welfare minister to include the industry-based framework (terms of reference) in the National Makhana Board. "The Union agriculture minister has written a letter and informed me that the suggestions I have given are being included in the programs of the Makhana Board," Mishra stated. Chouhan, through his letter, informed Mishra that the ministry of agriculture and farmers welfare has started the process of setting up the National Makhana Board to improve the production, processing, value addition and marketing of makhana as well as to provide training and assistance to makhana farmers after the Budget announcement 2025. A meeting was held with makhana farmers and stakeholders at the Indian Council of Agricultural Research-National Makhana Research Center, Darbhanga on February 23, 2025 on the establishment of the board, its objectives and the development programs to be undertaken by the board. Mishra mentioned that makhana had global recognition as a super food. In December 2024, MoUs were signed for an investment proposal of Rs1,81,491 crore in the state at the Bihar Business Connect Investors Summit. The establishment of the makhana processing industry will make a significant contribution to the economy of agriculture-dominated Bihar, the Jhanjharpur MLA from Madhubani wrote to Chouhan. "Along with self-reliance, it will also generate employment and investment opportunities on a large scale," Mishra said.
India Today
02-05-2025
- Lifestyle
- India Today
Humble makhana gets a fancy makeover in Indian homes this summer
When you think of foxnuts — yes, the humble makhana — you might be reminded of your evening breaks, relishing this roasted and crunchy superfood with a cup of chai. You may also recall Prime Minister Narendra Modi, who mentioned at a rally earlier this year that he eats makhanas 300 days a year. Actress Kareena Kapoor Khan might come to mind too, as she has been an outspoken fan of makhanas, calling them her go-to snack for recent years, the popularity of makhanas has surged — not just in India, but globally. The United States, Canada, and Australia are among the top importers, sourcing these 'black diamonds' from nutritional value is, undoubtedly, a prominent reason why it holds the title of a global superfood. This is further supported by the growing presence of nutrition and health experts sharing information on social media platforms. It is hailed as an excellent choice for those aiming for weight loss due to its high protein and low-calorie content. With high levels of antioxidants and flavonoids, it helps combat inflammation and the annual budget this year, Finance Minister Nirmala Sitharaman declared that a "Makhana Board" would be set up in Bihar. The reason? Well, to enhance production, processing, value addition, and marketing of is the largest producer of these nuts in India, contributing 80 per cent of the country's supply, yet it has struggled to capitalise on the growing global demand for this these developments, makhanas are enjoying a gourmet makeover in Indian homes this summer. Traditionally, they were relished as roasted snacks paired with coffee or chai. Other popular preparations include makhana bhel and rich, creamy kheer. Before gaining popularity as a mainstream snack, makhana was primarily known as a traditional offering (prasad) at summer of 2025, however, marks a rather fancy era for makhanas. From wholesome smoothies to lip-smacking mousse desserts and ice creams, they are emerging as a key ingredient in a variety of appealing homemade dishes. View this post on Instagram A post shared by Ankini Singha | Healthy Recipes (@thebalancecooking)Chefs admit to the versatility of makhanas too, saying there's no end to the delicious possibilities they offer.'Once associated with fasting foods or simple roasted snacks, they're now showing up in haute home cuisine — thanks to their neutral flavour, light texture, and health halo. Their adaptability is key: when soaked and blended, makhanas lend a silky body to smoothies and mousses, often replacing cream or nut butters for a lighter, low-calorie alternative. In ice creams, they act almost like a starchy emulsifier, giving structure and a creamy mouthfeel without overpowering the base flavour,' explains Chef Shipra Khanna.A whole new wave of makhana-based recipes has taken Instagram by storm — and they're surprisingly easy to recreate at home. The goal? To infuse your favourite treats with a powerful punch of makhana nutrition without sacrificing on taste. View this post on Instagram A post shared by SizzlingSnap (@sizzlingsnap)For instance, blend some makhanas, nuts and seeds along with milk, dark chocolate, dates, cocoa powder and peanut butter. Voila, you have a mousse ready, that you can further top with your favourite standout recipe is a homemade makhana choco bar. Simply soak makhanas and almonds in milk, then blend them with honey, vanilla essence, and milk powder to form a creamy mixture. Pour it into moulds and freeze for 12 hours. Once frozen, dip the bars into a melted chocolate and coconut oil mix. In just a minute, the coating hardens — delivering that satisfying crunch reminiscent of your favourite store-bought ice cream refreshing one that you can try is a mango makhana smoothie summer — tropical, nourishing, and deliciously guilt-free. Just blend mango, roasted makhana, dates, cocoa powder, vanilla essence, and milk; add chia seeds if you like. It's a sweet, energising treat that's as Instagram-worthy as it is healthy. View this post on Instagram A post shared by Gunjan | Healthy & Easy Recipes (@crispylayers)Chef Daya Shankar Chaubey, Executive Chef, Courtyard by Marriott Aravali Resort, explains that makhana is gluten-free and hence is an excellent option for those with gluten intolerance or sensitivity. To make makhana-based dishes tastier, he recommends toasting or roasting it.'It brings out its nutty flavour and crunchy texture,' Chef Chaubey Astik Oberoi, Pastry Chef at The Leela Palace, New Delhi, agrees and says: lightly toasting makhanas on a slow flame in clarified butter (ghee) for any preparation would help to highlight the nuttiness.'Makhana can also be easily baked in an oven before usage to get the best texture,' adds Chef should also consider soaking makhana to soften it, especially while making smoothies or makhana has a neutral flavour, you can experiment with it a lot. It pairs well with a range of flavours like cardamom, peri peri, vanilla, and how are you using makhana this season at home?Trending Reel advertisement
