By Devi Poojari
December 1, 2025
Within the spectrum of ‘farsan’ preparations that is distinctive to Gujarati cuisine, khaman is known for its soft, spongy texture and characteristic sweetness which offers great contrast to the spicy green chutney. Often eaten as a snack or served as an accompaniment to meals, it is finished with a tempering of mustard and sesame seeds for crunch.
1 cup besan 2 tablespoons suji 1-inch piece ginger, grated Juice of ½ lemon ½ teaspoon turmeric powder ½ tablespoon vegetable oil 1.5 teaspoons fruit salt ¾ cup water Salt, to taste
1 green chilli, slit lengthwise 1 teaspoon mustard seeds 2 tablespoons sugar 6-7 curry leaves 1 teaspoon white sesame seeds 1 tablespoon vegetable oil ¼ cup water
Whisk together the besan, suji, turmeric powder, ginger and lemon juice in a bowl.
Add the oil and water to make a smooth, thick batter and season with salt.
Add the fruit salt and transfer to a greased baking tin to steam for 12-15 minutes, before cooling slightly and unmoulding.
Heat the vegetable oil in a pan and temper the green chilli, mustard and sesame seeds along with the curry leaves.
Once they begin to splutter, add in the water and sugar to boil until it forms a runny syrup to pour over the steamed khaman.
Let it sit for 10 minutes to soak up the tempered syrup before cutting into pieces and serving with green chutney.