Nylon Khaman Recipe | Instant Soft Spongy Khaman | मार्केट से बेहतर नायलॉन खमण | Chef Sanjyot Keer

Nylon Khaman

Prep time: 10-15 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people

Ingredients:
Khaman
WATER | पानी 1 CUP
CITRIC ACID | नींबू का फूल 1 TSP (showing)
SUGAR | शक्कर 3 TBSP
SALT | नमक ½ TBSP
GROUNDNUT OIL | मूंगफली का तेल 1.5 TBSP
GRAM FLOUR | बेसन 2 CUPS / 220 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल AS REQUIRED
BAKING SODA | बेकिंग सोड़ा 1 TSP
WATER | पानी 1 TBSP
Tempering
GROUNDNUT OIL | मूंगफली का तेल 2 TBSP
MUSTARD SEEDS | राई 1 TBSP
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
CURRY LEAVES | कड़ी पत्ता 10 NOS.
ASAFOETIDA | हींग ¼ TSP
WATER | पानी 1 CUP
SUGAR | शक्कर 2 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
COCONUT | नारियल A HANDFUL (GRATED)
Method:
In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk we’ll for 2-3 minutes until the sugar & citric acid dissolves.
Further sieve in the gram flour & whisk well for 3-4 minutes until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes.
While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer.
Once the batter has rested, add the baking soda along with a tablespoon of water & whisk we’ll, the batter will puff up & rise, keep whisking for 2-3 minutes.
Quickly transfer the batter into the greased tray & tap it gently.
Place the tray into the steamer, cover & steam for 20-25 minutes or until a knife inserted comes out clean.
Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature.
Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up.
Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch of the flame & let the tempering cool down slightly.
Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares.
Pour the tempering over the khaman & garnish it with fresh coriander & grated coconut while serving.
Green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना ½ CUP
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक ½ INCH
GATHIYA | गाठिया 2-3 TBSP (you can also use a piece of khaman)
CUMIN SEEDS | जीरा 1 TSP
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
Your green chutney is ready.

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Intro 0:00
Batter 1:07
Steam 4:20
Tadka 9:20
Plating 10:37
Outro 11:12