Handesh (Bangladeshi Sweet Rice Flour Fritters)
Handesh are sweet, puffy rice flour fritters with a deep molasses flavor and crisp golden edges. This Bangladeshi-style treat is perfect with tea, and the rested batter gives the fritters their signature tender, chewy center.
Servings35 Portions
Prep Time15 Mins
Cook Time60 Mins
Difficulty
Intermediate
Ingredients
35
- rice flour320 g
- plain flour145 g
- date molasses320 g
- white granulated sugar50 g
- tepid water400 ml
- vegetable oil for frying
Step-by-Step Instructions
01
In a large mixing bowl, combine the rice flour, plain flour, date molasses, and sugar. Rub the mixture together with clean hands until the sweeteners are evenly distributed and no large sticky clumps remain.
02
Slowly mix in about 150 ml tepid water to form a very thick paste. Continue adding up to 250 ml more water, a little at a time, until the batter falls from a spoon or jug in a steady ribbon without breaking. The exact amount will depend on the thickness of the molasses. Cover and rest at room temperature for 4-5 hours, or refrigerate overnight and bring back to room temperature before frying.
03
Pour enough vegetable oil into a deep wok or heavy pan for deep-frying and heat to about 200°C. Reduce the heat to medium, then pour a small ladleful of batter into the center of the oil. Let it puff and rise, then gently move it aside with a spoon. Fry for 25-30 seconds per side, or until evenly browned and cooked through. Transfer to a paper towel-lined plate and repeat with the remaining batter. Serve hot with tea, or tear into pieces and spoon over warm milk.
Chef's Tips
Keep the batter thick but pourable; a thin batter will spread instead of puffing. If it becomes too loose, add a little more rice flour. Fry one test handesh first so you can adjust the heat and batter consistency before cooking the whole batch. Store leftovers in an airtight container for up to 2 days and reheat briefly in a low oven or air fryer.
