Munakka is much larger, darker and dried with its seeds still in, from a different grape than the small seedless raisins. The flavour is deeper and more rounded rather than sharply sweet, and the texture thicker.

Yes, dried whole with its seeds, which is part of what defines it. Most people eat them along with the fruit; after soaking they separate easily if you prefer to remove them.

It is large and leathery when dry. Soaking overnight in water or milk plumps it up, softens the skin and makes it far more pleasant to eat — the traditional preparation.

You can, but it is not the usual choice. Munakka is large and seeded, so it does not scatter through a pulao or kheer the way golden kishmish does.

Sealed in a cool, dry place, using a dry spoon. Being large and moist it can go sticky in humid weather, so refrigerate through the monsoon.