Handesh – Bangladeshi rice flour and date molasses cakes

Dessert · world favourite.

Ingredients

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

Method

1. Mix together — Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk together.
2. Continue cooking — The texture of Bangladeshi molasses varies from a thick syrup to slightly set.
3. Continue cooking — 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 2
4. Whisk — Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter.
5. Continue cooking — You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.
6. Cover and cook — Cover the batter and rest for 2 hours 3 After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl.
7. Continue cooking — The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter.
8. Whisk — It should form ribbons as you drag the whisk though it 4
9. Fry — 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.
10. Heat the pan — Once the oil is hot reduce the heat to low–medium.
11. Continue cooking — Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready 5
12. Continue cooking — 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).

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