- Add 500 ml of water to the Granum Khaman Flour, mix the mixture well and keep aside for 15-20 minutes. Take a large container, place a round stand inside and add water to boil.
- Apply oil to the inner surface of a deep, round plate about 12 inches in diameter and place it in a bowl. Now mix the contents of the spice pack in the prepared mixture and spread in the plate. Place the plate in a deep container, cover with a lid and let it simmer for about 15 minutes.
- Take the plate out of the container and let it cool for 10 minutes. Cut the khaman into square pieces and discard in a bowl. Sizzle 100 gms of oil, 5 gms of mustard seeds, 1 gms of asafoetida and 25 gms of finely chopped green chillies and add 400 gms water in the sizzle. Add 100 to 125 grams of sugar and let it boil for 3-4 minutes. Spread the sizzle over the khaman evenly. Top garnish with topra, garnish with coriander and serve.
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