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Lotus seeds or lotus nuts play an important role in East Asian cuisine and are widely used in traditional Chinese medicine and Chinese desserts. Seeds are most often sold shelled and dried.
Unprocessed lotus seeds are low in saturated fat, cholesterol and sodium and are a good source of protein, thiamine, magnesium, phosphorus, potassium and manganese.
In India, dried seeds are called "Makkhane" in Hindi and are used to make makkhane ki kheer, a type of milk pudding.