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Munakka is a large dried grape, bigger, darker and stickier than ordinary kishmish, and traditionally dried with its seeds still inside. In English it is usually called a large raisin or a seeded raisin. Most Indian families eat munakka soaked overnight, a few pieces in the morning, or warmed in milk in winter.
It is sweeter and meatier than kishmish, with a deeper, almost wine-like taste. That richness is why munakka is the raisin people reach for in winter and in old family habits, while kishmish goes into everyday cooking. This guide covers what munakka is, how to eat it, how much is sensible, and how to tell a good piece.
What is munakka called in English?
Munakka is called a large raisin or seeded raisin in English. There is no single English word for it, because in most of the world a raisin is simply a raisin; the Indian trade separates munakka from kishmish by size, colour and seeds.
You may also see it written as munaqqa, or sold as dakh. In parts of western India, dakh is a general word for any dried grape, so munakka dakh means the big kind of dakh. We explain how the three names overlap in our guide to kishmish, munakka and dakh.
On our shelf you will see two sizes: Munakka Dakh Jumbo (Abjosh) and Munakka Dakh Regular (Abjosh). Abjosh is the name the trade uses for this large, glossy, golden-brown to dark munakka. Jumbo and Regular differ in the size of each piece, not in taste.
How to eat munakka
The most common way to eat munakka is soaked: a few pieces in water overnight, eaten in the morning with the water they soaked in. Other ways people use it:
- Soaked, first thing in the morning. The classic habit, often alongside soaked almonds.
- Boiled in milk. Two or three munakka simmered in a glass of milk for a few minutes, a winter habit in many North Indian homes. The milk turns lightly sweet without added sugar.
- Plain, as a sweet bite. One or two after a meal, in place of a mithai.
- In halwa, kheer and sheera. Chopped munakka gives a deeper flavour than kishmish. Take out the seeds first.
- In a panchmeva or winter mix, with almonds, walnuts, dates and makhana.
If your munakka has seeds, you can chew them or remove them; they are hard and slightly bitter, and most people pick them out. The easy way is to soak the munakka first, then press each one between your fingers and the seeds slide out.
How to soak munakka, step by step
To soak munakka, rinse 4 to 6 pieces, cover them with a small cup of drinking water, and leave them overnight. By morning they will have plumped up and softened, and the water will have turned light brown and sweet.
- Rinse the munakka under running water to remove dust. Rub gently; the skin is sticky.
- Put them in a clean bowl or glass and cover with about half a cup of drinking water.
- Cover the bowl and leave it for 6 to 8 hours. In hot weather, soak them in the fridge.
- In the morning, take out the seeds if there are any, and eat the munakka.
- Most people drink the soaking water too; it carries some of the sugar and flavour.
Soaked munakka should be eaten the same day. Left in water, it starts to ferment within a day or so, especially in summer.
How many munakka should you eat a day?
For most adults, 4 to 6 munakka a day is a sensible amount, about 15 to 25 grams depending on size. Munakka is concentrated fruit, so a few pieces carry a fair amount of natural sugar.
The figures below are widely published approximate values for raisins in general, which is the best guide available; munakka falls in the same range.
| Per 100 g (about) | Amount | What it means |
|---|---|---|
| Energy | 300 kcal | Much lighter than nuts, but not light |
| Carbohydrate | 79 g | Most of the fruit |
| Natural sugars | 60 g | Why it tastes so sweet |
| Fibre | 4 g | A useful amount for a sweet |
| Potassium | 750 mg | A good source |
| Fat | Under 1 g | Almost none |
Because of the sugar, people with diabetes should ask their doctor before making munakka a daily habit. The same goes for pregnancy, kidney conditions (because of the potassium) or anyone on a restricted diet. For small children, chop munakka and remove the seeds; whole pieces and hard seeds are a choking risk under five.
The benefits of munakka are mostly those of any dried fruit: natural sugar for energy, some fibre, potassium and a little iron. In traditional Indian households it has long been a winter food, soaked or boiled in milk. That is a habit, not a medicine, and it is no substitute for advice from a doctor.
Munakka vs kishmish: what is the difference?
Munakka is larger, darker and traditionally seeded; kishmish is smaller, lighter and seedless. Both are dried grapes, but they come from different grapes and are used differently.
| Point | Munakka | Kishmish |
|---|---|---|
| Size | Large, plump | Small to medium |
| Colour | Golden-brown to dark brown | Green, golden or black |
| Seeds | Traditionally has seeds | Seedless |
| Taste | Rich, deep, sticky | Light, sweet-tart |
| Usual use | Soaked, in milk, winter | Cooking, pulao, snacking |
If you want the everyday raisin for cooking, that is Kishmis (Lambi Dakh). For a darker seedless raisin with some of munakka’s depth, try Black Kismis (Kali Dakh).
How to choose and store good munakka
Good munakka is plump, glossy and soft to press, with an even colour and a clean, sweet smell. Watch for these signs:
- Soft, not rock-hard. Very hard munakka is old and dried out.
- Sticky is normal; wet is not. A pack with liquid or a sour smell has started to ferment.
- White crystals on the skin are usually the fruit’s own sugar coming to the surface. Soak them and they dissolve.
- Few stalks and no grit. A clean lot has been sorted properly.
Keep munakka in an airtight jar, away from heat. In summer and monsoon, the fridge is safest. Munakka and the other raisins sit together on our Dakh / Kishmish / Raisin shelf, and munakka appears again on our winter dry fruits page. We send them across India; orders start at ₹1,000 and every order ships free, and today’s price is on the Munakka Dakh Jumbo page.
Munakka leads our list of dry fruits rich in iron, with the overnight soak and a month’s order for one person.
Questions people ask
Is munakka the same as kishmish?
No. Both are dried grapes, but munakka is larger, darker and traditionally seeded, while kishmish is smaller and seedless.
Should munakka be eaten with seeds?
The seeds are not harmful for adults, but they are hard and slightly bitter, so most people remove them after soaking. Always remove them for children.
Can munakka be eaten without soaking?
Yes. Munakka is ready to eat straight from the pack. Soaking only makes it softer and easier to chew.
Is munakka good to eat in summer?
Many people eat fewer munakka in summer out of habit, because it is thought of as a winter food. In summer, keep the amount small and soak them in the fridge.
What is abjosh munakka?
Abjosh is a trade name for a large, glossy type of munakka, usually golden-brown. The Jumbo and Regular labels describe the size of the pieces.
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