Easy Handesh – Bangladeshi rice flour and date molasses cakes Recipe

Ingredients

250g Date Molasses
400ml Warm Water
250g Rice Flour
150g Flour
1/4 tsp Ground Cinnamon
1/4 tsp Ground Cardomom

Instructions

toss in the molasses to a large mixing dish and begin by pouring 300ml of aqua to start with and beat together.

The texture of Bangladeshi molasses varies from a thick syrup to slightly set.

I use brands such as Zilani or Akza.

If the set is very syrupy (like golden syrup) you will only require 300–325ml of aqua 2 stream in in the flours and spices (if using) and beat for 3–5 mins, until you have a velvety mixture.

You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.

seal the mixture and rest for 2 hours 3 After 2 hours, thoroughly beat the mixture until velvety, as the rice baking flour will have settled at the bottom of the dish.

The mixture should have a fairly thick consistency, yet remain loose enough to stream in – similar to thick pancake or waffle mixture.

It should form ribbons as you drag the beat though it 4 Take a cast-iron korai or wok and toss in enough cooking oil to half-fill the cooking vessel, or enough to deep-cooking vessel-fry and turn the bring to temperature to high.

Once the cooking oil is burning reduce the bring to temperature to low–medium.

Drop in a teaspoon of mixture to test the cooking oil – if it rises gradually to the surface the cooking oil is ready 5 stream in mixture in a speedy steady stream into the centre of the cooking vessel, preferably using a pyrex jug with a pouring spout (About 45ml of mixture for each cake).

It should rise to the surface in about 15–20 seconds and gradually puff up.

If it rises too quickly, just turn the bring to temperature down slightly.

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

Carefully turn over and make for a further 30–45 seconds, until golden.

Make sure to not let excess mixture drip into the cooking vessel as this may prevent the cakes from rising and always cooking vessel-fry one at a time 6 If the mixture splits while frying, beat in 2 tablespoons of baking flour to the mixture and try again.

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 mixture.

This helps retain the shape of the cakes 8 Enjoy burning, pure out of the cooking vessel.

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

Reheat in a mildly hot oven for a few mins to refresh or on a tawa or frying cooking vessel over a very low bring to temperature, turning a few times.

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Easy Handesh – Bangladeshi rice flour and date molasses cakes Recipe

12 Min Prep

18 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Easy Handesh – Bangladeshi rice flour and date molasses cakes Recipe

12 Min Prep

18 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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