Khaman is a food common in the Gujarat state as well as all over the world where we find the Gujarati community. It started as a snack and now it has an important place in the platter of lunch. Gajanand Nylon Khaman Mix are easy to prepare and are great in taste. They are very spungy and soft and are easy to digest. They make a great food when garnished with mustard seeds, chopped green chillies, roughly crushed pepper, curry leaves, scraped coconut and choped coriander leaves.

How to use: :

• Add 500 ml water to the GAJANAND khaman mix, mix thoroughly, and keep aside for 15 minutes. Take a large vessel, put a round stand inside, and boil the water.
• Apply oil to the inner surface of a deep, round plate of about 1 ft. in diameter and place it into the vessel. Add the masala pack contents to the batter, whip it, and spread it out on a plate.Put the tightly tied cloth lid over the vessel and let the batter steam for 15 minutes.
• Take the vessel off the burner and allow it cool for 10 minutes. Now cut the khaman into square pieces and put them in another bowl for sizzling. Take 100 g of vegetable oil, 5 g of mustard seeds, 1 g of asafoetida, and 25 g of green chilli pieces and sizzle. Add to it 400 ml. Allow water and 100-125g sugar to boil for 3 minutes. Pour the boiling liquid evenly over the khaman pieces.
• Garnish khaman with fresh coriander leaves and shredded coconut.