Nylon Khaman

Step 1:

Take a bowl, Add 250ml of water and 30mlof oil to this pack to make smooth batter. Keepaside for 15 minutes before preparing the dish.

Step 2:

Take a large vessel put a round stand insideand boil the water. Place a greased round plate or thali in the vessel. Whip the batter and spread on tothe hot plate. Put the tied lid tightly over the vessel and let the batter steam for 10 minutes on highflame and then 10 minutes on low flame.

Step 3:

Take the vessel off the burner and allow it tocool down for 10 minutes. Now cut the Khaman intothe square pieces or desired shapes.For Sizzling: Take 50ml of oil, 5 gm of mustard seed1gm hing, 4 to 5 green chilies in long slits and curry leaves and sizzle. Add 200ml water, 50-60 gm of sugar and 1/2 tsp citric acid and allow it to boil for 3 minutes. Pour the boiling sizzle evenly to each Khaman piece. Garnish the Nylon Khaman with fresh coriander and shredded coconut.

Ingredient

Bengal Gram Flour 85%, Iodised Salt, Sugar, Bakery shortening any of (Palmolein Oil, Soya Bean Oil, Groundnut Oil, Rice Bran Oil, Sesame Oil) Raising Agent (INS500ii) & Acidity Regulator (INS330) .
PRODUCT INQUIRY

AvailablePacking

  • 200g
  • 500g
  • 3kg Institutional Pack

Ingredient

Bengal Gram Flour 85%, Iodised Salt, Sugar, Bakery shortening any of (Palmolein Oil, Soya Bean Oil, Groundnut Oil, Rice Bran Oil, Sesame Oil) Raising Agent (INS500ii) & Acidity Regulator (INS330) .

AvailablePacking

  • 200g
  • 500g
  • 3kg Institutional Pack
PRODUCT INQUIRY