First grease a thali using little oil. I have used 9 inch round cake pan. Make sure that your pan or thali has sides with 1 ½ inch height.

Bring water to a boil in the steamer. While it is getting ready prepare the batter.

Take besan, sooji, salt and citric acid in a bowl and mix.

Add ginger paste, green chilies and oil. Again mix properly.

Now make lump free batter by adding little water at a time.

Sprinkle fruit salt on the batter. Sprinkle few drops of water on it and it will start to bubble up.

Immediately stir the batter and pour into prepared thali or pan.

Steam it for 13-15 minutes on medium heat.

check the khaman by inserting a knife or toothpick. If it comes out clean then it is ready. Remove it from the steamer.

After a minute or two, cut them up into squares.

Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Add sesame seeds, let them splutter.

Then throw in some green chilies, fry for a minute. Turn off the heat and let it cool for a minute or two.

Then pour ½ cup of water in the tadka and add sugar. Stir it till sugar dissolves.

Pour that tempered water evenly on to fluffy khaman. It will soak all the water and will become moist and flavorful.

Finally garnish with coconut and chopped cilantro.