Handesh – Bangladeshi rice flour and date molasses cakes

Add both flours and any spices, then whisk for 3–5 minutes until the batter is completely smooth. Be sure to check carefully for any lumps, as these can prevent the cakes from rising properly and cause them to split. Cover the bowl and let the batter rest for 2 hours.

After 2 hours, whisk the batter again thoroughly until it's smooth, as the rice flour tends to settle at the bottom. The batter should be thick but still pourable, like a heavy pancake or waffle batter, forming ribbons when you lift the whisk.

In a cast-iron korai or wok, add enough oil to deep-fry the cakes, about half-filling the pan, and heat it over high heat. Once the oil is hot, reduce the heat to low–medium. Test the oil by dropping in a teaspoon of batter: if it slowly rises to the surface, the oil is ready.

Pour about 45ml of batter in a quick, steady stream into the center of the hot oil (a pyrex jug with a spout works well here). The cake should rise to the surface and slowly puff up in about 15–20 seconds; if it rises too fast, turn the heat down slightly. Cook for 45 seconds until the underside is golden, then carefully flip it and cook for another 30–45 seconds until golden. Fry one cake at a time, being careful not to let excess batter drip into the pan, which can prevent them from rising.

If a cake splits while frying, whisk an additional 2 tablespoons of flour into the batter and try again. Aim for cakes about the size of a digestive biscuit.

Use a slotted spoon to remove each fried cake and place it on a kitchen towel with the frilled edge facing down. This helps the cakes hold their shape as you continue frying the rest of the batter.

Serve the cakes hot, straight from the pan. Once cooled, they can be stored in an airtight container overnight or in the fridge for up to a week. To refresh, warm them in an oven for a few minutes, or heat gently on a tawa or frying pan over very low heat, turning occasionally.