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and regeneration of liver cells
This powder delivers a taste and aroma that is up to 10 times stronger than raw onions
Makhana is usually consumed as an ingredient in Pakistani cuisines or sweet dishes especially to make Panjiri
but a proper Omega 3:6 ratio plays an important role by reducing inflammation in our bodies
Saves time and effort during busy Ramadan days
Phool Makhana Pistachio and regeneration of liver cellsIn Pakistan, Makhana is usually consumed as an ingredient in Pakistani cuisines or sweet dishes especially to make Panjiri. They have antioxidant and anti inflammatory properties that make them excellent for reducing chronic inflammation and oxidative stress in the body. Makhanasare are also good for diabetes. The calcium and iron content present in makhanas make them great for pregnant women.
