खमण रेसिपी बिलकुल स्पंज जैसी सॉफ्ट खमण बनाने की रेसिपी khaman recipe % purfect recipe

Ingredients

• 1000 g Besan (Chickpea Flour) (sifted through a fine mesh sieve)
• 100 ml Vegetable Oil (for batter, neutral oil such as canola or sunflower)
• 35 g Citric Acid (provides the characteristic tang; also called lemon flower powder)
• 35 g Salt (regular table salt)
• 1 pinch Yellow Food Color (dissolved in a little water before adding)
• 1500 ml Water (room temperature for batter)
• 100 g Granulated Sugar (added to batter for slight sweetness)
• 36 g Baking Soda (activates the batter at the end; add last)
• 5 g Mustard Seeds (for tempering the sweet water)
• 5 g Curry Leaves (fresh leaves, torn)
• 2 Green Chilies (slit lengthwise, added to tempering)
• 30 ml Vegetable Oil (for tempering) (neutral oil for tempering)
• 1000 ml Water (for sweet tempering water) (split: 500 ml added with spices, rest added later)
• 200 g Granulated Sugar (for sweet water) (dissolved in the tempering water)

Instructions

1. Sift the Besan

   Place the 1 kg of besan in a fine mesh sieve and sift into a large mixing bowl to remove lumps.

   Time: PT2M

2. Add Dry Ingredients

   Add 35 g citric acid, 35 g salt, and a pinch of yellow food color (pre‑dissolved in a splash of water) to the sifted besan.

   Time: PT3M

3. Incorporate Oil and Water

   Pour 100 ml neutral oil into the bowl, then gradually add 1.5 L room‑temperature water while whisking continuously in one direction.

   Time: PT10M

4. Add Sugar to the Batter

   Stir in 100 g granulated sugar until fully dissolved; this adds a subtle sweetness.

   Time: PT2M

5. Activate Baking Soda

   Sprinkle 36 g baking soda over the batter and whisk for another 2 minutes, then continue whisking for 10 minutes until the batter becomes light, airy, and reaches a thick‑but‑pourable consistency.

   Time: PT12M

6. Prepare Steaming Setup

   Fill a large pot with about 2 cm of water, bring to a gentle boil, and place a metal stand (or a traditional ‘bhanka’) inside. Position the flat plate or tray on the stand.

   Time: PT5M

   Temperature: 100°C

7. Steam the Khaman

   Pour the batter into the prepared tray, cover tightly with a lid, and steam on medium heat for 30 minutes.

   Time: PT30M

   Temperature: Medium heat

8. Check Doneness

   Insert a knife into the centre; it should come out clean with no batter sticking.

   Time: PT2M

9. Prepare Sweet Tempering Water

   In a separate pan, heat 30 ml oil, add 5 g mustard seeds until they pop, then add 5 g curry leaves and 2 slit green chilies. Stir for 1 minute, add 500 ml water, bring to a boil, then add 200 g sugar and the remaining 500 ml water. Simmer for 3 minutes.

   Time: PT10M

   Temperature: 100°C

10. Cut and Dress the Khaman

    Allow the steamed Khaman to cool slightly, then turn it out onto a cutting board, trim the edges, and cut into diamond or square pieces. Drizzle the hot sweet tempering water evenly over the pieces.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Melted ghee, Coconut oil
• Instead of Citric Acid: Lemon juice (use 2 tbsp), Tamarind paste (small amount)
• Instead of Salt: Sea salt, Rock salt
• Instead of Yellow Food Color: Turmeric powder (tiny pinch), Saffron strands (very small amount)
• Instead of Granulated Sugar: Jaggery (fine grated), Honey (use 70 g)
• Instead of Baking Soda: Eno fruit salt (same weight), Baking powder (double amount)
• Instead of Mustard Seeds: Cumin seeds, Sesame seeds
• Instead of Curry Leaves: Bay leaf (single leaf), None (omit for milder flavor)
• Instead of Green Chilies: Jalapeño (small amount), Red chili flakes (pinch)
• Instead of Vegetable Oil (for tempering): Ghee, Coconut oil
• Instead of Granulated Sugar (for sweet water): Jaggery (fine grated), Brown sugar

Equipment Needed

• Large Mixing Bowl
• Whisk or Hand Mixer
• Fine Mesh Sieve
• Steamer or Large Wide Pan with Lid
• Flat Plate or Tray (for batter)
• Knife
• Spatula
• Measuring Cups & Scale
• Ladle

Critical Steps — Do Not Skip

• Whisk the batter in a single direction only.
• Add baking soda as the very last dry ingredient and whisk immediately.
• Steam with a tightly sealed lid for the full 30 minutes.
• Check doneness with a knife; no batter should stick.
• Temper the sweet water correctly to avoid bitterness.

Chef Tips from the Video

• Use a kitchen torch to lightly brown the top after steaming for a rustic look (optional).
• A pinch of turmeric can replace yellow food color for a more natural hue.
• For extra fluffiness, fold a beaten egg white (about 2 eggs) into the batter just before steaming.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a steamer or microwave.

Freezer: Not recommended; texture becomes soggy.

Room temperature: Can stay at room temperature for up to 12 hours if covered.

Make-Ahead Tips

• The batter can rest for 30 minutes before steaming; this improves aeration.
• Sweet tempering water can be prepared up to 2 hours ahead and kept warm.

Frequently Asked Questions