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.
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.
Add 2 cups of fine rice flour then add one cup of plain flour.
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.
Gradually add the warm water to the bowl.
Whisk as you add the water.
Keep whisking. It should start to look like this. Add more water slowly.
The mixture shouldn't be too thick or too runny.
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.
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.
Put the mixture in a small jug before frying so it's easier to put in the oil in batches.
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.
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.
After 1-2 minutes, put the gas up and turn them around.
When you turn them over, it should look like this.
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.
All done. These are best served hot.
These can be heated up in a pan before serving anytime.
Enjoy!
Ingredients
Directions
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.
Add 2 cups of fine rice flour then add one cup of plain flour.
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.
Gradually add the warm water to the bowl.
Whisk as you add the water.
Keep whisking. It should start to look like this. Add more water slowly.
The mixture shouldn't be too thick or too runny.
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.
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.
Put the mixture in a small jug before frying so it's easier to put in the oil in batches.
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.
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.
After 1-2 minutes, put the gas up and turn them around.
When you turn them over, it should look like this.
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.
All done. These are best served hot.
These can be heated up in a pan before serving anytime.
Enjoy!
Just wanted to say I used this recipe to make the “brown” handesh. I’m pregnant and craving it so badly and my mom said I won’t be able to make it so I had to prove her wrong!!! I used Salma’s recipe and it came out perfect!!! Without her recipes I would be so stuck!!! Also I even messaged her for advice as my handesh mix came out abit grainy and she responded so quick and it really helped me so much! Thank you so much and will keep u in my prayers!!
Slms all. I tried this recipe… Let me give you a background.. 1st time making handesh by myself.. Never ever made it from scratch.
What can I say they came out perfect! The taste was spot on… They puffed beautifully… I was so impressed got approval from mum via video call… Cannot thank you enough!
Eid Mubarak sis. I had no time to text yesterday but wanted to let you know that I followed yr recipe for guror handesh yesterday and it came out beautifully. Taste was on point and frying them up was a dream. Thank you for sharing your recipe.xx
Salam sister
I felt like I cant leave your website without a 5 Star Review. Seriously sis your recipe and method was spot on. Its the first time I made handesh after 12yrs of marriage, I always thought it was a very complicated item to make as the way our elders prep it days before and alter 1000 things before they actually fry one! Iv always been put off trying to make them. But your recipe was perfect, my handesh came out perfect and liked by everyone esp the guests! Iv also made your nandos meal before and its been amazing. Thank you for all your hardwork! Truly appreciated for amateurs like me. Next im gonna try your nunor bora