Handesh – Bangladeshi Rice Flour and Date Molasses Cakes

Steps

1. 1
   Step 1:

   Add the date molasses to a large mixing bowl.

2. 2
   Step 2:

   Pour in 300ml of the warm water to start and whisk together.

3. 3
   Step 3:

   Bangladeshi molasses can range from a thick syrup to a slightly set texture. If it is very syrupy, like golden syrup, use only 300–325ml of water.

4. 4
   Step 4:

   Add the rice flour, flour, ground cinnamon, and ground cardamom, if using.

5. 5
   Step 5:

   Whisk for 3–5 minutes until you have a smooth batter.

   3–5 min
6. 6
   Step 6:

   Check carefully for lumps, as they can prevent the handesh from rising and cause them to split.

7. 7
   Step 7:

   Cover the batter and let it rest for 2 hours.

   2 h
8. 8
   Step 8:

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

   2 h
9. 9
   Step 9:

   Check that the batter is fairly thick but still loose enough to pour, similar to thick pancake or waffle batter.

10. 10
    Step 10:

    The batter should form ribbons when you drag the whisk through it.

11. 11
    Step 11:

    Add enough oil to a cast-iron korai or wok to half-fill the pan, or enough for deep-frying, and heat over high heat.

12. 12
    Step 12:

    Once the oil is hot, reduce the heat to low-medium.

13. 13
    Step 13:

    Drop in 1 teaspoon of batter to test the oil; if it rises slowly to the surface, the oil is ready.

14. 14
    Step 14:

    Pour about 45ml of batter in a quick, steady stream into the centre of the pan, preferably from a Pyrex jug with a pouring spout.

15. 15
    Step 15:

    Let the cake rise to the surface in about 15–20 seconds and puff up slowly. If it rises too quickly, lower the heat slightly.

16. 16
    Step 16:

    Cook for 45 seconds, or until the underside is golden.

17. 17
    Step 17:

    Carefully turn the cake over and cook for a further 30–45 seconds, until golden.

18. 18
    Step 18:

    Do not let excess batter drip into the pan, as this may prevent the cakes from rising, and fry only one at a time.

19. 19
    Step 19:

    If the batter splits while frying, whisk 2 tablespoons of flour into the mixture and try again.

20. 20
    Step 20:

    Make handesh about the size of a digestive biscuit.

21. 21
    Step 21:

    Use a slotted spoon to remove each handesh and place it on kitchen towel with the frilled edge facing down while you fry the remaining batter.

22. 22
    Step 22:

    Serve hot and fresh from the pan.

23. 23
    Step 23:

    Once cool, store the handesh in an airtight container overnight and refrigerate for up to 1 week.

24. 24
    Step 24:

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