Party foodvegetarianvegandairy-free

Handesh

Name: Handesh
Total time: 140 min
Yield: 8 servings
Cuisine: Bangladesh
Ingredients: 250g date molasses; 250g rice flour; 150g plain flour; 1/4 tsp ground cinnamon; 1/4 tsp ground cardamom; 500ml vegetable oil, for deep frying

Deep-fried Bangladeshi date molasses and rice flour cakes, delightfully crisp outside and pillowy soft within.

140 min serves 8 Medium

Ingredients

250g date molasses400g

250g rice flour500g

150g plain flour1.5kg

1/4 tsp ground cinnamon40g

1/4 tsp ground cardamom35g

500ml vegetable oil, for deep frying1L

Method

Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk 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 water
Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter. You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split. Cover the batter and rest for 2 hours
After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl. The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter. It should form ribbons as you drag the whisk though it
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. Once the oil is hot reduce the heat to low–medium. Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready
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). It should rise to the surface in about 15–20 seconds and slowly puff up. If it rises too quickly, just turn the heat down slightly. Cook for 45 seconds, or until the underside is golden. Carefully turn over and cook for a further 30–45 seconds, until golden. 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
If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again. You should be creating handesh which are about the size of a digestive biscuit
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. This helps retain the shape of the cakes
Enjoy hot, fresh out of the pan. Once cool, place in an airtight container overnight and in the fridge for up to a week. 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

Cost to cook

serves 8 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £2.30 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£3.95 est. · serves 8

Method

Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk 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 water

Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter. You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split. Cover the batter and rest for 2 hours

After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl. The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter. It should form ribbons as you drag the whisk though it

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. Once the oil is hot reduce the heat to low–medium. Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready

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). It should rise to the surface in about 15–20 seconds and slowly puff up. If it rises too quickly, just turn the heat down slightly. Cook for 45 seconds, or until the underside is golden. Carefully turn over and cook for a further 30–45 seconds, until golden. 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

If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again. You should be creating handesh which are about the size of a digestive biscuit

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. This helps retain the shape of the cakes

Enjoy hot, fresh out of the pan. Once cool, place in an airtight container overnight and in the fridge for up to a week. 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