Handesh – Bangladeshi rice flour and date molasses cakes | pashutFree

Instructions

Servings:4

1Add 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
2Pour 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
3After 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
4Take 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
5Pour 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
6If 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
7Use 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
8Enjoy 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

Ingredients

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

Nutrition

Calories: 364
Protein: 10g
Carbs: 76g

Chef tips

To get airy cookies with crispy edges, make sure the batter is thick yet fluid enough to pour. Let it rest for at least 30 minutes before frying so the rice flour absorbs the moisture evenly. For a festive touch, sprinkle toasted sesame seeds over the warm cookies or serve with refreshing mint tea. For a less sweet version, reduce the date syrup and add a pinch of ground cardamom for an amazing aroma.

Handesh – Bangladeshi rice flour and date molasses cakes

Instructions

Ingredients

Nutrition

Chef tips

Nutrition

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Handesh – Bangladeshi rice flour and date molasses cakes

Instructions

Ingredients

Nutrition

Chef tips

Nutrition

Cooking With Kids

Small helper

Kitchen explorer

Confident cook

Grown-up task

Skills Kids Practice

Chef tips

Culinary reasoning

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