How To Make Perfect Nylon Khaman: Tips To Follow
Image Credit: Wikimedia Commons

A popular steamed delicacy from Gujarat, India, nylon khaman is admired for its bright yellow colour and soft, spongy texture. This well-liked dish is frequently eaten as part of a larger dinner or with chutneys. This delicious dessert is made using gram flour (besan), turmeric, and a leavening agent as the primary ingredients. The light consistency of nylon khaman, which necessitates careful preparation, is what makes it special. It may seem impossible to make the ideal khaman, but with the correct methods and advice, you can easily make this delicious delicacy at home. Choosing the appropriate ingredients, controlling the fermentation process, and using the optimum steaming methods are all crucial. You may improve your cooking skills by learning how to make the perfect Nylon Khaman, which can be served as a morning dish, evening snack, or party appetisers.

Key Ingredients

  • Fresh besan (gram flour) is the first step in making the ideal khaman. A smooth batter is ensured by sifting the besan to get rid of lumps.
  • Turmeric enhances the nutritional value and colour of Khaman.
  • The distinctive sweet-savoury flavour depends on the ratio of salt to sugar.
  • Oil keeps the khaman from drying out and helps achieve wetness.
  •  The main leavening agent that gives the khaman its distinctive fluff is eno fruit salt.

Tempering Ingredients

  • A flavour explosion is produced by the tempering ingredients:
  • Curry leaves and mustard seeds offer a fragrant base.
  • Green chillies provide a little spicy touch.
  • Asafoetida, or hing, improves the flavour profile overall.
  • The sugar-salt mixture balances flavours and adds moisture.

Also read: Ranveer Singh Gorges On Some Giant Gujarati Thali; Understanding The Nuances Of The Cuisine

Batter Preparation

In a mixing bowl, add 2 cups of besan, 1 cup of water, ¼ teaspoon of turmeric, ¼ cup of sugar, half teaspoon salt.  To make a lump-free, smooth batter, whisk the mixture vigorously. It should have the consistency of cake batter thick but pourable. Then, for the batter add 2 tablespoons of oil and 2 tablespoons of lemon juice into it. Because of its acidity, lemon juice not only improves the flavour but also aids in producing a lighter texture. One teaspoon of Eno fruit salt is added as a last step after combining these wet components. This should be done right before steaming the khaman since Eno reacts instantly when it comes into contact with moisture. To preserve the airiness, mix the Eno into the batter gently, being careful not to overmix.

Steaming Process

Get your steamer setup ready first. You can use a big pot with a tight-fitting lid if you don't have a special steamer. Pour water into it and bring it to a boil. To keep the khaman from sticking, lightly oil a shallow steaming tray or a steel plate while the water is heating. Pour the prepared khaman batter into the oiled plate, spreading it evenly, when the water has boiled. To guarantee consistent cooking, the surface must be smoothed out. To ensure that the khaman is cooked evenly, carefully set the tray in the steamer and cover it tightly with the lid. This will trap the steam. Give the khaman fifteen to twenty minutes to steam. A toothpick or knife inserted into the centre should come out clean to indicate doneness. After the khaman is cooked, take the tray out of the steamer and let it cool a little before chopping it up.

Image Credit: Wikimedia Commons

Tempering And Garnishing

Start by getting the tempering ready. To prepare this dish, you want to take a small pan, and add 2 tablespoons of oil on it then heat it under medium heat. Let the mustard seeds sputter after adding 1 teaspoon. A pinch of hing (asafoetida), five sliced green chillies, and a few curry leaves will add a great aroma to the oil. Next, to make a tasty syrup mix ½ cup of water, 2 teaspoons of sugar and ¼ teaspoon of salt. After a minute of simmering, turn off the heat. Your khaman will taste even better, thanks to this tempering, which gives it an additional layer of flavour. Make sure the delicious flavour of the khaman is present in every bite by drizzling the tempering over the chopped pieces.

Add grated coconut and finely chopped coriander to your khaman as a final touch. This adds also a different texture in addition to enhancing the aesthetic values.

Image Credit: Wikimedia Commons

Useful Tips:

  • The batter should have a bit runny and be smooth.
  • Never add too much eno after mixing.
  • Maintain a constant temperature when steaming by keeping the steaming vessel hot.
  • To avoid breaking let the khaman cool completely before cutting.
  • Green chillies or grated ginger are two examples of additional flavours you might incorporate into the batter.

For any home cook, perfecting the art of producing nylon khaman at home may be a satisfying experience. Your homemade khaman will compete with any street vendor's offering if you follow these methods and ideas. It can be taken as a delightful extra course, can be a dish served at parties, or can be taken with tea. Enjoy the process and don't be afraid to show off your mouthwatering homemade nylon khaman to loved ones.