Handesh – Bangladeshi rice flour and date molasses cakes

Prepare

1. 🥄Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk together.
2. 🔥The texture of Bangladeshi molasses varies from a thick syrup to slightly set.

Steps

1. 🔥I use brands such as Zilani or Akza.
2. 🧂If the set is very syrupy (like golden syrup) you will only require 300–325ml of water
3. 🍳2

Prepare

1. 🧂Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter.

Steps

1. 🍳You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.
2. 🫇Cover the batter and rest for 2 hours
3. 🍽️3

Prepare

1. 🫇After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl.

Steps

1. 🍽️The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter.

Prepare

1. 🌿It should form ribbons as you drag the whisk though it

Steps

1. ✨4

Cook

1. 🥄Take a cast-iron korai or wok and add enough oil to half-fill the pan, or enough to deep-fry and turn the heat to high.

Steps

1. 🔥Once the oil is hot reduce the heat to low–medium.
2. 🧂Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready
3. 🍳5
4. 🫇Pour batter in a quick steady stream into the centre of the pan, preferably using a pyrex jug with a pouring spout (About 45ml of batter for each cake).
5. 🍽️It should rise to the surface in about 15–20 seconds and slowly puff up.
6. 🌿If it rises too quickly, just turn the heat down slightly.

Cook

1. 🧂Cook for 45 seconds, or until the underside is golden.
2. 🍳Carefully turn over and cook for a further 30–45 seconds, until golden.
3. 🫇Make sure to not let excess batter drip into the pan as this may prevent the cakes from rising and always fry one at a time

Steps

1. 🍳6

Prepare

1. 🫇If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again.

Steps

1. 🍽️You should be creating handesh which are about the size of a digestive biscuit
2. 🌿7

Cook

1. 🌿Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the reaming batter.

Steps

1. ✨This helps retain the shape of the cakes
2. 🥄8

Serve

1. 🥄Enjoy hot, fresh out of the pan.

Steps

1. 🔥Once cool, place in an airtight container overnight and in the fridge for up to a week.

Cook

1. 🧂Reheat in a warm oven for a few minutes to refresh or on a tawa or frying pan over a very low heat, turning a few times