Chocolate is joy — and joy should not need a confession afterwards.
Makhanza DHA Chocolates start with 55% dark cocoa, sweeten with jaggery instead of white sugar, fold in roasted makhana for crunch, and add algal DHA for growing brains. Dark, coconut and almond variants.
A square after dinner, a tiffin treat, a guilt-free gift. Chocolate the way we believe it should be made.
Makhanza began with a simple frustration: the healthiest snack in India’s heritage was sitting in ponds in Bihar while our shelves filled with fried flour.
Incubated at CIIC, Chennai, RASI LIFESTYLE built Makhanza to bridge that gap — sourcing GI-tagged Mithila makhana, pairing it with native millets and honest science like algal DHA, and packing it with labels a parent can trust.
Pure Seeds. Honest Harvest. From nature’s ponds to your heart.
Indian snacking is worth billions and changing fast. The growth is not in another fried extrusion — it is in functional foods: snacks engineered to deliver protein, fibre, micronutrients or DHA alongside taste.
Makhanza’s roadmap lives here: DHA chocolates, maternal health mixes, millet-makhana meals, protein bites. Heritage ingredients, modern science, honest labels.
The snack aisle of 2030 will look very different. We intend to be the reason.
Pasta is beloved and nutritionally hollow — unless you change the flour.
Our pasta blends makhana and millet flours into a dough that cooks al dente and carries 13.76g protein per 100g with only 0.67g fat. Toss it with vegetables and it becomes a genuinely balanced dinner.
FSSAI-certified, kid-approved, and the easiest healthy swap in your pantry.
India eats billions of packs of instant noodles a year — nearly all refined flour fried in palm oil.
Makhanza Noodles rebuild the format: foxnut and millet flour, air-dried rather than fried, with a masala mix free of artificial colours. 12.46g protein per pack, ready in four minutes.
Comfort food should not require a compromise. This is our proof.
A snack’s cooking method decides its nutrition as much as its ingredients.
Deep-frying soaks snacks in oil — often palm — tripling calories and adding oxidised fats. Roasting uses dry heat: the makhana puffs, crisps and browns with barely any added fat.
Every Makhanza snack is roasted, never fried. It is slower and costlier, and completely worth it.
Most biscuits are refined flour, palm oil and sugar. We wanted a cookie a parent could hand over without a second thought.
Makhanza Millet Cookies blend makhana flour with six native millets, sweetened with jaggery and baked — never fried. The result: more fibre, more minerals, a gentler sugar curve, and a nutty depth of flavour refined flour cannot match.
Sixteen to twenty cookies per pack, and not a gram of maida anywhere.
Answers come from live stock and pricing on this site. Anything else reaches the MAKHANZA team directly.
