Recipe

Instructions:
Take Gram flour and sieve it.
Take a Patila; add Sugar, Turmeric Powder, Citric acid, and salt.
Add water and mix it well.
Start adding the gram flour gradually. Mix it well using bitter.
Then, add water and mix well.
Next, add oil and mix for 2 -5 mins.
Take a square mold and grease it with some oil.
Add baking soda to the prepared batter.
Then, add water and mix for a few minutes only in one direction.
Pour the batter into the greased mold and tap it to spread evenly.
Heat a large pot of water and let it boil properly.
Place the mold in the pot of boiling water.
After putting the pot lid on, boil it for a while.
After some time, check if the Khaman is ready by inserting a knife.
Turn off the gas and let the mold cool for some time.
Use a knife to separate the Khaman from the Mold’s corner.
Place a plate over the mold, flip it, and tap to release the Khaman onto the plate.
Let it cool for a while.
Use a knife to cut the Khaman into desired pieces.
Replace the parts in the mold, but insert them from the side this time.
Instructions for Seasoning Water:
1)   Preparing Seasoning:
In a pan, heat Oil and add Black mustard seeds; let it splutter.
Add Asafoetida, Green Chillies, and Curry leaves. Mix them properly.
Add water to the pan and let it boil properly.
Then, add Sugar.
2)   Final Assembly:
Upon reaching a proper boiling point, turn off the gas.
Pour the seasoned water over the unmolded Khaman.
Sprinkle finely chopped coriander leaves on top.
Cut them from the other side to form square shapes.
Remove the Khaman from the mold and serve on a plate.
Tips:
Ensure the batter has a thick pouring consistency.
Use a knife to check for doneness by inserting it into the center of the Khaman. If it comes out clean, it's ready.
Allow the Khaman to cool slightly before cutting to prevent crumbling.
Cautions:
Be careful when handling hot water and steam.
Use oven mitts or kitchen towels to handle hot molds and plates.
Keep children away from the hot stove and boiling water.