The article provides an insightful overview of how grapes are transformed into raisins and munakka, emphasizing the differences between the two. Raisins are made from small, seedless grapes that dry to a light brown, golden, or slight green hue, resulting in a sweet and slightly tangy flavor, often used in desserts like kheer and halwa.

Munakka, on the other hand, is produced from larger, thicker grapes, particularly black or red varieties, which are dried using a special method. This process yields darker-colored, chewier fruit known for its medicinal properties in Ayurveda, such as aiding in blood replenishment and relieving constipation. The article delves into the unique characteristics and uses of each dried fruit, clarifying common misconceptions about them being the same.

By discussing the preparation and properties of both raisins and munakka, the article not only educates readers about these popular dried fruits but also connects the discussion to health benefits, thus providing a comprehensive view of their significance in both culinary and medicinal contexts.