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ASIA’S LITTLE SNACKING SECRET

Ancient roots.
A new crunch.

Meet makhana: popped water lily seeds, roasted in olive oil. Made with natural ingredients.

A pouch, at a glance.

PER 50g POUCH
Protein
4.74 g
Fibre
3.4 g
Energy
208 kcal
  • Vegan
  • Gluten-free
  • Source of fibre

Nutrition preview.
Values may vary by flavour.

Full nutrition

Long enjoyed in Indian kitchens, from savoury bites to sweet puddings. Our first chapter brings Himalayan Pink Salt and Peri Peri to the UK.

Find your flavour Read the story
Two flavours50g pouchesUK launch soon

Hello. I’m Mako Pako.

POPPEDROASTEDSEASONEDMAKHANA

THE MAKHANA STORY

Some stories begin
on the water.

Long before the snack aisle, there was a seed. Its story stretches from ancient sites in China to the kitchens of India. Ours begins with a fresh take on this familiar ingredient.

Pink water lilies reflected on the surface of a pondPink and white water lilies among green lily pads covered in droplets
Water lilies from the wider plant family, rather than photographs of the makhana crop itself.

01 GROWN IN WATER

A water lily,
with a difference.

Water lilies are a whole family of plants. Makhana comes from one particular member: Euryale ferox, the prickly water lily, grown for its edible seeds.

Archaeologists have found remains of these seeds at Neolithic sites in China. In India, makhana has long been part of the kitchen, including in kheer, a sweet pudding. It may be new to your cupboard, but it has quite a past.

A name to rememberEuryale ferox · the prickly water lily

02 THE TRANSFORMATION

Small seeds.
Skilled hands.

After harvest, the seeds are cleaned, dried and graded. Careful heating and popping turn the kernel into the white, airy makhana you see here.

It takes more than a quick toss in a pan. There’s knowledge and care behind that delicate crunch.

  1. Clean & dry
  2. Grade & heat
  3. Pop
Meet our roasted, seasoned flavours
Real popped makhana in a wooden bowl, with a wooden spoon and linen cloth
Popped makhana, up close. This photograph shows the ingredient, before our flavour story begins.
A little more about the ingredient

Makhana is also known as fox nut. Despite the nickname, it is a seed. Botanical background: NC State Extension. Processing background: Indian Council of Agricultural Research.

The ancient history belongs to the ingredient. Studies report Euryale ferox remains at Tianluoshan and Qujialing in China. Our olive-oil roasting and seasonings are Mako Pako’s own chapter.

03 / OUR NEXT CHAPTER

Two flavours.
Find your favourite.

Made with natural ingredients, starting with makhana and olive oil. Finished with Himalayan pink salt or warming peri peri spice. Your part is choosing where to start.

01 / HIMALAYAN PINK SALTMako Pako Himalayan Pink Salt pouch beside bowls of makhana and pink salt; campaign artwork

Himalayan
Pink Salt

50g

Roasted makhana with Himalayan pink salt. A crisp, airy bite with a simple savoury finish.

Simply seasonedSavoury
About this flavour

A good place to start if you’re new to makhana. Simply seasoned, so you can get to know its texture and taste.

Check the final pack for the full ingredients, allergens and flavour-specific nutrition.

Choose Pink Salt
02 / PERI PERIPeri Peri makhana in a ceramic bowl with chillies and spices; campaign artwork

Peri
Peri

50g

Roasted makhana with warming peri peri spice. The same airy crunch, with a little more heat.

Warming spiceBold flavour
About this flavour

For those who enjoy a spicier snack. Try this one if you like a warming finish to each bite.

Check the final pack for the full ingredients, allergens and flavour-specific nutrition.

Choose Peri Peri

Our two launch flavours. Campaign imagery and pack design shown are previews.

THERE’S A SWEET SIDE, TOO

From a handful
to homemade sweets.

Makhana has a life beyond the snack bowl. Simmer it into a pudding, fold it through chocolate or turn it into little sweets to share.

Start with plain makhana. These kitchen ideas use plain, unseasoned popped makhana. Our two launch pouches are savoury.

01 / SOFT & CREAMY

Makhana
kheer.

A sweet Indian pudding with softened makhana and fragrant cardamom. The same seed, a completely different texture.

Explore the idea

Simmer lightly crushed, plain makhana in milk until tender and the pudding thickens. Sweeten to taste and finish with cardamom.

For a vegan version, use coconut milk or a suitable plant drink in place of dairy milk.

02 / CRISP & CHOCOLATEY

Chocolate
clusters.

A crisp centre in a smooth chocolate coat. Small, uneven clusters with plenty of crunch in every bite.

Explore the idea

Toast plain makhana until crisp and let it cool. Fold through melted chocolate, spoon small clusters onto baking paper and leave them to set.

Choose a chocolate labelled vegan for a plant-based version. Dark chocolate is not always dairy-free.

03 / ROLL & SHARE

Makhana
laddoos.

Little round sweets made with ground makhana. Think toasted flavour, a soft bite and a plate passed around the table.

Explore the idea

For a simple date-sweetened idea, grind toasted plain makhana and work it into a soft date paste with a little coconut oil. Add cardamom, then roll into small balls.

A little desiccated coconut makes a lovely finishing coat.

Three starting points for your kitchen. Check the labels of every ingredient if you’re cooking for a particular diet or allergy.

Prefer yours savoury?

THE MAKO PAKO COMIC · No. 01

Just one little toss.

Mako Pako had a simple plan: make a snack, put his feet up. The kitchen had other ideas.

Swipe through the four panels

  1. Mako Pako tiptoes into the kitchen with an empty coral bowl
    01 / THE PLAN

    “I’ll make a little bowl.”

    So far, so sensible.

  2. Wearing a chef’s hat, Mako Pako tosses a pan and sends makhana high into the air
    02 / THE TOSS

    “How hard can it be?”

    A question best asked beforehand.

  3. A surprised Mako Pako is surrounded by an enormous mound of makhana, with one piece on his hat
    03 / THE RESULT

    “Ah.”

    Slightly more than a little bowl.

  4. Mako Pako relaxes in a coral beanbag with headphones and offers the reader a bowl of makhana
    04 / THE INVITATION

    “Good thing you’re here.”

    There’s plenty to share.

A cape. A little confidence. A generous interpretation of “one portion”. That’s Mako Pako.

Find something for your bowl

YOUR NEXT SNACK BREAK

Now, what’s
in your bowl?

A simple savoury finish or a warming kick? Two questions will help you choose where to start.

Mako Pako relaxing with a bowl of makhana
FIND YOUR FLAVOURTwo questions

Salt or spice?
Let’s find out.

Tell us what you like. We’ll suggest a place to start.

No wrong answers. You can always try both.

NUTRITION

What’s in
a pouch.

PER 50g POUCH

Nutrition preview.
Values may vary by flavour.

ENERGY

208 kcal

PROTEIN

4.74 g

FIBRE

3.4 g

See the nutrition preview
Reference values from the current product guide. Final flavour-specific packs take priority.
Typical valuesPer 50gPer 100g
Energy871 kJ / 208 kcal1743 kJ / 416.51 kcal
Fat6.26 g12.51 g
of which saturates0.77 g1.54 g
Carbohydrate33.25 g66.5 g
of which sugars0.62 g1.24 g
Fibre3.44 g6.87 g
Protein4.74 g9.48 g
Salt0.43 g0.86 g

The headline fibre value is rounded to one decimal place. Salt is calculated from sodium; energy in kJ is converted from kcal. Check the pack for confirmed ingredients, allergens and nutrition.

A FEW USEFUL ANSWERS

Good to know.

Still have a question?
Say hello

What exactly is makhana?

Makhana are popped seeds from the prickly water lily, Euryale ferox. They’re also called fox nuts. The result is an airy snack with a crisp bite.

Is it the same as popcorn?

They both have that airy-snack appeal, but makhana comes from a water lily seed; popcorn comes from maize. Makhana has its own texture and shape.

Is Mako Pako vegan and gluten-free?

Our launch range is vegan and gluten-free. Always check your flavour’s pack for the full ingredient list and any “may contain” advice. Vegan does not mean free from all allergens.

What goes into Mako Pako?

We use natural ingredients: makhana, olive oil and the ingredients that give each flavour its finish. Our makhana is popped, roasted and seasoned. Check your flavour’s pack for the complete ingredient list.

Can I make sweets with makhana?

Yes. Plain, unseasoned makhana works in sweet dishes as well as savoury ones. Try it in kheer, chocolate clusters or laddoo-style sweets. Explore its sweet side.

Which flavour should I try first?

Himalayan Pink Salt is our classic savoury choice. Peri Peri brings a warming kick. Still deciding? Try our flavour finder.

Are fox nuts actually nuts?

Makhana are seeds, despite the nickname. That does not mean the finished product is free from nut allergens or cross-contact. Always check the final ingredient and allergen information on your pack.

Where can I buy Mako Pako?

We’re preparing for our UK launch. Ask for a launch update and we’ll share availability when it’s confirmed.

Can I stock Mako Pako in my shop?

We’d love to hear from retailers, cafes and other stockists. Email wholesale@makopako.co.uk with your business name, location and what you have in mind.

THE UK LAUNCH

Be first
to hear.

We’re getting ready to launch in the UK. Choose a flavour and request an update on when and where to find us.

Which would you try?

Your preferred launch flavour
Request a launch update

Opens an email draft for you to send. Prefer to write your own? hello@makopako.co.uk

Interested in stocking Mako Pako?Make a wholesale enquiry