Watch How to Make
Surati Khaman Premix
How to Make Restaurant-Style Khaman in 20 Minutes
Our Surati Khaman Premix recreates the pale-yellow, impossibly spongy khaman sold outside Surat's gymkhanas — not the deep-orange, over-sweet version found elsewhere. Steam it, temper it with mustard seeds, curry leaf and a whisper of sugar-water, and you get a snack that's soft enough to dent with a spoon and holds its air pockets for hours. Made with real gram flour, no ENO substitutes, and nothing artificial to force the rise.
Select Pack Size
What's Inside
Preparation, Step by Step
Empty the premix into a bowl and whisk in water until smooth and lump-free.
Rest the batter for 5 minutes so the flour fully hydrates.
Pour into a greased thali and steam for 12–15 minutes until a toothpick comes out clean.
Cool for 2 minutes, cut into squares, then temper with mustard seeds, curry leaf and green chilli in hot oil.
Pour the tempering over the khaman and finish with grated coconut and coriander.
