Magaz Seeds (Watermelon Seeds): Uses in Thandai, Laddoo & Gravies

Seed Spotlight

Magaz Seeds: Uses in Thandai, Laddoo & Gravies

The tiny white watermelon kernel that makes Indian sweets and gravies creamy.

NUTTB | nuttb.com | Healthy Snacks from Kerala

Short answer: Magaz are shelled watermelon seed kernels – small, creamy-white and mildly nutty. In Indian kitchens they are ground into thandai and badam milk, pressed into laddoos and panjiri, blended into creamy gravies as a lighter swap for some of the cashew, or dry-roasted as a snack. A tablespoon or two a day is a sensible amount, and they keep best in an airtight jar in a cool place.

What exactly is magaz?

When a watermelon seed is dried and its hard black or brown shell is removed, you get a small, flat, creamy-white kernel – that is magaz. It has a soft bite and a mild taste somewhere between a sunflower seed and a cashew. Because the shells are removed by hand or machine, shelled magaz is ready to use straight from the jar. Like other seeds, it naturally contains plant protein, healthy fats and minerals.

Magaz vs char magaz vs other seeds

How to roast magaz

1. Heat a dry, heavy pan on a low flame.
2. Add the seeds in a single layer and stir constantly.
3. Within 2–3 minutes they puff slightly and turn light golden – take them off immediately, as they burn quickly.
4. Cool on a plate. Sprinkle a pinch of salt and pepper for a snack, or keep plain for sweets.

Recipe 1: Homemade thandai mix

Soak 2 tablespoons magaz, 10 almonds, 1 tablespoon fennel seeds, 1 teaspoon poppy seeds, 6–8 green cardamom pods (seeds only) and 8–10 black peppercorns in a little water for 2–3 hours. Grind to a smooth paste, then mix with 3–4 cups of chilled milk and sweeten lightly to taste. Strain if you prefer it smooth. A few dried rose petals or saffron strands make it extra festive – perfect for a New Year gathering.

Recipe 2: Magaz and nut laddoo

1. Lightly roast ½ cup magaz and ½ cup mixed chopped nuts.
2. Pulse half the magaz into a coarse powder.
3. Mix everything with ¾ cup soft chopped dates and ½ teaspoon cardamom powder.
4. Add 1–2 teaspoons warm ghee and press into small balls.

These keep for about a week in an airtight box in the fridge.

Recipe 3: Creamy gravy paste

For kurma, paneer butter masala or white gravies, many cooks blend 2 tablespoons magaz with a few cashews soaked in warm water for 20 minutes. Magaz gives body and a light, creamy texture, so you can use fewer cashews and still get a rich gravy. Add the paste at the end and simmer gently for 3–4 minutes.

More easy ways to use magaz

• Sprinkle roasted magaz on payasam, kheer or halwa.
• Add a spoonful to homemade granola or chikki.
• Mix with pumpkin and sunflower seeds for a crunchy salad topping.
• Stir into upma or poha at the end for extra bite.

How much magaz per day?

About 1–2 tablespoons a day is a sensible everyday amount for adults, whether as a snack or inside food. Seeds are small but energy-dense, so count them as part of your total daily handful of nuts and seeds. For children, mix ground magaz into milk or laddoo rather than giving loose seeds to very young kids.

Storage tips for hot, humid Kerala weather

• Keep magaz in a tightly closed glass jar away from the stove.
• Move the jar to the fridge in the monsoon or if you buy a large pack.
• Roast only what you need; roasted seeds lose crunch faster.
• Discard seeds that smell bitter, oily or musty.

From the Nuttb pantry

Nuttb Premium Watermelon Seeds (Magaz)

Clean shelled kernels, ready for thandai, laddoo and gravies.

Shop on nuttb.com – from ₹250

Nuttb Premium Green Cardamom 7–8 mm

Bold, aromatic elaichi – the soul of a good thandai and laddoo.

Shop on nuttb.com – from ₹840

Nuttb Premium Pumpkin Seeds

Crunchy green kernels to mix with magaz for snacks and toppings.

Shop on nuttb.com – from ₹252

Frequently asked questions

What is magaz?

Magaz is the shelled kernel of the watermelon seed. It is small, creamy-white and mildly nutty, and is used in Indian sweets, drinks and gravies.

What is the difference between magaz and char magaz?

Magaz usually means watermelon seed kernels only. Char magaz is a traditional mix of four seeds from melons and gourds, used in a similar way.

What are watermelon seeds called in Malayalam?

Watermelon is thannimathan in Malayalam, so the seeds are often called thannimathan kuru. In Hindi and Urdu, the shelled kernels are called magaz.

How much magaz can I eat in a day?

About 1–2 tablespoons a day is a sensible everyday amount for adults, as part of your total nuts and seeds for the day.

Do I need to roast magaz before eating?

No, shelled magaz can be eaten as it is. Light roasting for 2–3 minutes on a low flame makes it crunchier and more aromatic.

Can magaz replace cashews in gravy?

It can replace part of the cashew. Blending magaz with a few cashews gives a creamy gravy with a lighter, milder taste.

Keep reading on the Nuttb blog

• Pumpkin, sunflower and watermelon seeds compared
• Cashews for korma: paste, texture and cooking guide

This article is general food information, not medical advice. If you have a health condition, allergy or special diet, please consult your doctor or dietitian. Always check the current pack label for ingredients and allergen details.