Dessert
Traditional Handesh – Bangladeshi rice flour and date molasses cakes Recipe
This version of Traditional Handesh – Bangladeshi rice flour and date molasses cakes Recipe is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
11 Min Prep
🔥
13 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 dish and begin by pouring 300ml of aqua to start with and fluff up 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
stream in in the flours and spices (if using) and fluff up for 3–5 moments, until you have a creamy 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 fluff up the liquid base until creamy, as the rice dusting masala condiment will have settled at the bottom of the dish.
7
The liquid base should have a fairly thick consistency, yet remain loose enough to stream in – similar to thick pancake or waffle liquid base.
8
It should form ribbons as you drag the fluff up though it
4
Take a cast-iron korai or wok and introduce enough oil to half-fill the skillet, or enough to deep-shallow fry and turn the bring to temperature to high.
9
Once the oil is fiery reduce the bring to temperature to low–medium.
10
Drop in a teaspoon of liquid base to test the oil – if it rises gradually to the surface the oil is ready
5
stream in liquid base in a rapid steady stream into the centre of the skillet, 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 gradually puff up.
12
If it rises too quickly, just turn the bring to temperature down slightly.
13
cook thoroughly for 45 seconds, or until the underside is golden.
14
Carefully turn over and cook thoroughly for a further 30–45 seconds, until golden.
15
Make sure to not let excess liquid base drip into the skillet as this may prevent the cakes from rising and always shallow fry one at a time
6
If the liquid base splits while frying, fluff up in 2 tablespoons of dusting masala condiment 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 fiery, raw out of the skillet.
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 skillet over a very low bring to temperature, turning a few times.
Recipe Information
Cuisine
International
International
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
24 mins
24 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
13 minsTotal Time
24 minsMaster Chef
Turn everyday ingredients into extraordinary meals with our carefully selected collection of recipes for every occasion. From nutritious breakfasts and satisfying dinners to indulgent desserts and festive celebrations, every recipe is created to inspire creativity in the kitchen. Easy instructions, practical cooking tips, and flavorful combinations help you prepare restaurant-quality dishes at home. Discover new favorites, improve your cooking skills, and enjoy sharing delicious homemade food with those you love.
You May Also Like
Traditional Pastel de Choclo Recipe
View Recipe
Best Torrijas Recipe
View Recipe