Handesh — Bangladeshi Rice Flour Pastries with Date Molasses

Delicate, airy pastries from Bangladesh with a wonderful aroma of cinnamon and cardamom. Prepared in a pan in just a few minutes and served hot, straight from the heat.

Ingredients

• 250 g Date molasses
• 300 ml Warm water
• 250 g Rice flour
• 150 g Wheat flour
• 0.25 tsp Ground cinnamon
• 0.25 tsp Ground cardamom
• 500 ml Oil for deep frying

Instructions

1. In a large bowl, mix date molasses with 300 ml of warm water and whisk well. The consistency of the molasses may vary depending on the brand (use Zilani or Akza) — if it becomes very liquid, reduce the water to 300–325 ml.
2. Add rice flour and wheat flour, as well as cinnamon and cardamom (if using). Whisk for 3–5 minutes until you achieve a smooth batter without lumps — this is important, as lumps will prevent the pastries from rising and cause cracks. Cover the bowl and let the batter rest for 2 hours.
3. After 2 hours, whisk the batter thoroughly again, as rice flour will settle to the bottom. The consistency should be quite thick, yet fluid enough to pour — like thick pancake batter. When you draw a whisk through the batter, ribbons should form.
4. Take a wok or saj pan and fill it halfway with oil (enough for deep frying). Turn the heat to maximum and wait for the oil to heat, then reduce to medium. Check if the oil is ready: dip a teaspoon of batter — if it rises slowly to the surface, the oil is ready.
5. Take a pitcher or measuring cup with a spout (approximately 45 ml of batter per pastry) and carefully pour the batter into the center of the pan in one smooth, quick stream. The pastry should rise to the surface in 15–20 seconds and lift slowly. If it rises too quickly, reduce the heat slightly.
6. Fry for 45 seconds until the bottom turns golden. Carefully flip and cook for another 30–45 seconds until golden. Attention: do not let excess batter drip into the oil — this will prevent the pastries from rising. Fry one pastry at a time.
7. If the batter starts to crack during frying, add 2 tablespoons of flour to the mixture and try again. Finished handesh should be the size of a digestive biscuit.
8. Using a slotted spoon, remove the cooked handesh and place on paper towels with the corrugated edges down — this helps preserve the shape. Continue frying the remaining batter.
9. Serve the handesh hot, straight from the heat. Cooled pastries should be placed in an airtight container and stored in the refrigerator for up to a week. Before serving, reheat in a warm oven for a few minutes or in a pan over low heat, turning frequently.