Dessert
Authentic Handesh – Bangladeshi rice flour and date molasses cakes
This version of Authentic Handesh – Bangladeshi rice flour and date molasses cakes is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
17 Min Prep
🔥
26 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 250g Date Molasses
- 400ml Warm Water
- 250g Rice Flour
- 150g Flour
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Cardomom
Instructions
1
introduce the molasses to a large mixing mixing bowl and begin by pouring 300ml of aqua to start with and whip together.
2
The texture of Bangladeshi molasses varies from a thick syrup to slightly set.
3
I use brands such as Zilani or Akza.
4
If the set is very syrupy (like golden syrup) you will only require 300–325ml of aqua
2
empty in the flours and spices (if using) and whip for 3–5 moments, until you have a velvety liquid base.
5
You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.
6
lid the liquid base and rest for 2 hours
3
After 2 hours, thoroughly whip the liquid base until velvety, as the rice baking flour will have settled at the bottom of the mixing bowl.
7
The liquid base should have a fairly thick consistency, yet remain loose enough to empty – similar to thick pancake or waffle liquid base.
8
It should form ribbons as you drag the whip though it
4
Take a cast-iron korai or wok and introduce enough cooking oil to half-fill the pot, or enough to deep-shallow fry and turn the bring to temperature to high.
9
Once the cooking oil is scalding reduce the bring to temperature to low–medium.
10
Drop in a teaspoon of liquid base to test the cooking oil – if it rises bit by bit to the surface the cooking oil is ready
5
empty liquid base in a fast steady stream into the centre of the pot, preferably using a pyrex jug with a pouring spout (About 45ml of liquid base for each cake).
11
It should rise to the surface in about 15–20 seconds and bit by bit puff up.
12
If it rises too quickly, just turn the bring to temperature down slightly.
13
prepare for 45 seconds, or until the underside is golden.
14
Carefully turn over and prepare for a further 30–45 seconds, until golden.
15
Make sure to not let excess liquid base drip into the pot as this may prevent the cakes from rising and always shallow fry one at a time
6
If the liquid base splits while frying, whip in 2 tablespoons of baking flour to the mixture and try again.
16
You should be creating handesh which are about the size of a digestive biscuit
7
Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the reaming liquid base.
17
This helps retain the shape of the cakes
8
Enjoy scalding, just-picked out of the pot.
18
Once cool, place in an airtight container overnight and in the fridge for up to a week.
19
Reheat in a mildly hot oven for a few moments to refresh or on a tawa or frying pot over a very low bring to temperature, turning a few times.
Recipe Information
Cuisine
International
International
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
43 mins
43 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
26 minsTotal Time
43 minsMaster Chef
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