1 big bowl poha (Poached Rice or Beaten Rice)
1\2 bowl milk
7-8 green chillies
1 piece of ginger
3 tbsp sugar
½ tbsp turmeric powder
3 tbsp oil
Salt to taste
For the tempering:
2 tbsp oil
1 tbsp mustard seeds
For the garnish:
2 tbsp chopped coriander (dhania)
1 tbsp dry coconut powder
Step 1: Finely chopped the green chillies without seeds and grated the ginger. Keep aside.
Step 2: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy.
Step 3: Heat the milk in big heavy bottom pan and add the sugar, salt, and turmeric powder for nice color.Step 4: When the milk is boiled, add the moist poha, lemon juice, mix well and sauté on low flame, while stirring continuously.
Step 5: In other small pan heat the oil, add the grated ginger and green chillies.
Step 6: Sauté on a medium flame for a few seconds.
Step 7: Remove from the flame and pour this tempering over the boiled poha on other flame.
Step 8: Stirring continuously, when the the pohas soak all the milk and is becomes a thick consistency turn off the flame.
Step 9: Place immediately into a greased thali evenly to make a uniform layer using a spatula while the batter is still hot.
Step 10: When cool cut the Khaman into square pieces.
Step 11: Heat the oil in small pan.
Step 12: Add the mustard seeds, when the seeds crackle, remove from the flame.
Step 13: Pour this tempering over the khamans and garnished with coriander and coconut.
Step 14: Serve immediately.
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