According to Ayurveda, lotus seeds have astringent properties that have specific benefits to the kidneys, helping to restore vital energy within the body.
The seeds can be eaten raw, roasted, or ground and boiled into a syrup or paste. The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries as well as in Japanese desserts. Dried lotus seeds may be soaked in water overnight prior to use. They can then be added directly to soups, salads or used in other dishes. Puffed seeds are used in curries, kheer, puddings and dry roasted snacks.