Makhana’s enemy is humidity — the same airy structure that makes it light also drinks moisture.
Rule one: airtight always; transfer opened packs to a sealed jar. Rule two: keep it dark and cool, away from the stove. Rule three: if it softens, refresh it — two minutes in a dry pan on low heat restores full crunch.
Our resealable pouches handle rule one for you; the pan trick is for the packs that survive long enough to need it.