Farsan · Vegetarian
Nylon Khaman
Light, spongy, translucent Gujarati khaman with a sweet-tangy sugar syrup and a mustard tadka.
Method
- Grease a thali or tin and set up a steamer.
- Whisk besan, sooji, sugar, citric acid, ginger-chilli paste, turmeric, salt and water into a smooth, flowing batter. Rest 5 minutes.
- Just before steaming add oil and Eno. Mix gently in one direction until foamy; do not over-mix.
- Pour into the tin immediately and steam on high for 12 to 14 minutes until a knife comes out clean.
- Cool slightly, cut into squares.
- For tadka: heat oil, add mustard, chillies and curry leaves. Add water, sugar and lemon juice; boil until sugar dissolves. Pour over khaman and garnish.
Chef's tips
- Sieve the besan twice for an even, soft texture.
- Steam as soon as Eno goes in; the rise is lost if the batter waits.
Free PDF guide: this recipe is in our Gujarati Farsan Starter Guide (15 pages, free download).
Want to master this hands-on? Join our Gujarati Farsan Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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