Handesh

AuthorSalmaCategoryDifficultyAdvanced

Handesh: Traditional rice flour & date mollases snack. This is very popular during Eid! This is my mother's recipe. There are different ways of making these- some people prefer to use sugar but for me it has to be handesh made with mollases. This snack bring backs good memories from Eid days with my parents and siblings. I remember my mum used to make them fresh for us when my dad came home from his Eid prayers. This can also be teared into small pieces and served in hot milk.

Yields10 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 2 cups Fine rice flour
 1 cup Plain flour
 9 tbsp Molasses paste
 2 tsp White granulated sugar
 1 cup Warm water
 Oil

1

Here are the ingredients I use.

You can use the block of molasses pieces. To use this, you will have to melt it in a pot with bit of water on low heat. If you use this method for the molasses then the mixture will be a bit more runnier, so you will need less water for the mixture.

2

Add 2 cups of fine rice flour then add one cup of plain flour.

3

Add the molasses paste. If you want the colour of the handesh to be lighter then add less molasses and a bit more of the sugar. Taste the mixture as you go and adjust as required.

4

Gradually add the warm water to the bowl.

5

Whisk as you add the water.

6

Keep whisking. It should start to look like this. Add more water slowly.

7

The mixture shouldn't be too thick or too runny.

8

Once the mixture looks like this, whisk with an electric whisk. If you don't have a electric one then just carry on with the manual one. If the mixture still seems too thick then add a bit more water and carry on whisking until it's smooth.

9

Should look like this. Leave this to rest for 4-5 hours if you have time. If you leave it to rest, give it a good whisk again before frying.

Try the mixture to check the sweetness, if it's not sweet enough then add more sugar to your taste and whisk again.

If you leave the mixture in the fridge overnight, then take it out couple of hours before frying to bring it down to room temperature. Give it a good whisk before frying.

10

Put the mixture in a small jug before frying so it's easier to put in the oil in batches.

11

Add enough oil to deep fry. Make sure the oil is very hot and on high heat before you add it in. Make sure you use new clean oil for the handesh.

12

Gently place the mixture in- you can do a few at a time. The gas should be on high heat.

The bottom will start to get solid and it will start to rise up. Once it starts to rise up, you can put the gas down a bit for 1-2 minutes so the inside cooks.

13

After 1-2 minutes, put the gas up and turn them around.

14

When you turn them over, it should look like this.

15

Repeat the cooking process for the other sides until they look done.

Once they look done, take them out and drain on a tissue paper in a bowl.

Repeat the cooking process for the remaining mixture.

16

All done. These are best served hot.

These can be heated up in a pan before serving anytime.

17

Enjoy!

Ingredients

 2 cups Fine rice flour
 1 cup Plain flour
 9 tbsp Molasses paste
 2 tsp White granulated sugar
 1 cup Warm water
 Oil

Directions

1

Here are the ingredients I use.

You can use the block of molasses pieces. To use this, you will have to melt it in a pot with bit of water on low heat. If you use this method for the molasses then the mixture will be a bit more runnier, so you will need less water for the mixture.

2

Add 2 cups of fine rice flour then add one cup of plain flour.

3

Add the molasses paste. If you want the colour of the handesh to be lighter then add less molasses and a bit more of the sugar. Taste the mixture as you go and adjust as required.

4

Gradually add the warm water to the bowl.

5

Whisk as you add the water.

6

Keep whisking. It should start to look like this. Add more water slowly.

7

The mixture shouldn't be too thick or too runny.

8

Once the mixture looks like this, whisk with an electric whisk. If you don't have a electric one then just carry on with the manual one. If the mixture still seems too thick then add a bit more water and carry on whisking until it's smooth.

9

Should look like this. Leave this to rest for 4-5 hours if you have time. If you leave it to rest, give it a good whisk again before frying.

Try the mixture to check the sweetness, if it's not sweet enough then add more sugar to your taste and whisk again.

If you leave the mixture in the fridge overnight, then take it out couple of hours before frying to bring it down to room temperature. Give it a good whisk before frying.

10

Put the mixture in a small jug before frying so it's easier to put in the oil in batches.

11

Add enough oil to deep fry. Make sure the oil is very hot and on high heat before you add it in. Make sure you use new clean oil for the handesh.

12

Gently place the mixture in- you can do a few at a time. The gas should be on high heat.

The bottom will start to get solid and it will start to rise up. Once it starts to rise up, you can put the gas down a bit for 1-2 minutes so the inside cooks.

13

After 1-2 minutes, put the gas up and turn them around.

14

When you turn them over, it should look like this.

15

Repeat the cooking process for the other sides until they look done.

Once they look done, take them out and drain on a tissue paper in a bowl.

Repeat the cooking process for the remaining mixture.

16

All done. These are best served hot.

These can be heated up in a pan before serving anytime.

17

Enjoy!

Handesh
(Visited 895 times, 1 visits today)

6 Comments

  1. Laila 21 May 2020 at 17:28

    Sis i am 39 yrs old and this is the first time iv made these with out my mums help.
    I followed your recipe and did it from scratch.
    Being bengali these a must but now mum is very ill its hard for her to make the mix for me as she has always done.
    So Thank you so much for sharing.
    Ok so there not all round lol xxx

    Reply
  2. Rabia 24 May 2020 at 00:34

    Hey sis, just to let u know i made handesh for the first time ever by following your recipe guidelines. Alhamdulillah they came out so nice and they taste so good too. My mum was very proud of me. Thanks for sharing your recipes, it has helped a lot x

    Reply
  3. Rita Rahman 24 May 2020 at 01:08

    Wonderful recipe, very easy. I was struggling with this handesh since couple of years. Thanks to Salam’s recipes for step by steps recipe which helped me to understand the recipe and finally I’m successful. Thanks for your wonderful recipe.

    Reply
  4. Uzma 26 May 2020 at 13:20

    This recipie was super easy to follow! I am Pakistani but love Bengoli food, I had the haandesh a few Eid’s ago from a neighbour, and since then I have been wanting to try it out!! The only difference is I mixed the ingredients by hand adding a little water each time, also when I fried I used a cup which gave me perfect little ruffles. Salma was so helpful I messaged her on Instagram for help and she supported me throughout, she was so patient with me with my endless questions and messages!!! I am now officially addicted and will be stocking up on the Mollases this is going to be my everyday snack!!! Much love x

    Reply
  5. Aleya 10 June 2020 at 23:39

    Followed the recipe to the T, end result was PERFECT handesh..thank you for sharing x

    Reply
    1. Salma 13 June 2020 at 09:10

      I am glad to hear that and you’re welcome.

      Reply

Leave A Comment

Your email address will not be published. Required fields are marked *