If you’ve ever wondered why some khaman turns out soft, spongy, and airy — while some ends up dense or dry — the answer lies in one key ingredient: the besan you use.
At Manmohan Besan Mill, we created Shiromani Besan specifically for making khaman, dhokla, and similar delicacies. Here’s what makes it special:
✅ Finest Grind:
Shiromani Besan is milled to a super-fine, uniform particle size. This allows the batter to trap air evenly during fermentation or steaming, giving the khaman a perfect rise.
✅ High-Quality Protein & Starch Balance:
The right protein-to-starch ratio creates a delicate crumb structure, which means the khaman stays moist yet holds its shape beautifully.
✅ Superior Absorption:
Shiromani Besan absorbs water evenly, making the batter easy to work with — no lumps, no uneven cooking, just consistent, soft results every time.
Pro Tips for Perfect Khaman:
- Always sift Shiromani Besan before mixing.
- Use fresh eno or fruit salt just before steaming.
- Steam in a preheated steamer for uniform results.
Whether you’re making it at home or in a commercial kitchen, Shiromani Besan ensures your khaman melts in the mouth and leaves everyone asking for seconds.
