Guror Handesh

Eid has just left us a few weeks ago, but the specialities cooked always linger for a week or two after.

A specialty cooked in almost 99% of Bangladeshi households, and one which for me it would not be Eid without, is guror handesh or fried rice flour cake made with molasses jaggery.

I have been trying to perfect this recipe since my first eid after marriage, but have mainly been unsuccessful. On the one occasion i had it perfected, a neighbour came over and asked me how i managed to get them perfect. Lo and behold, she gave my handesh the evil eye and they haven't been remotely good since! (I believe in superstition with my handesh. You should always say Ma Sha Allah!)

I searched high and low on the internet for different variations of a handesh recipe, and came across many that had baking powder, icing sugar or mixtures that needed to be left overnight. They all sounded daunting, and i started calculating how many packets of rice flour i may need, until my Angel, my mummy came to the rescue. A few nights before Eid, she came and made a mixture for me, and i watched with hawk eyes to ensure i didn't miss anything out in her steps. Needless to say, her handesh were PERFECT ( Ma Sha Allah).

Yesterday, both the husband and son were hmm-ing and haaa-ing about what to eat and as they both love handesh, i thought why not give it a go.

I used:
75g plain flour
175g rice flour
5 tbsp molasses jaggery
Approximately 200ml water(you may need more or less)
Fresh oil for frying

First i took my molasses jaggery and put it into a bowl. Then i added 200ml water and using my hands, combined the two ensuring no lumps remained.

In another bowl, i put the plain flour and rice flour. I added the jaggery mixture and mixed well using my fingers to smooth the batter out. The mixture was too thick so i added more water and mixed well again to incorporate all the ingredients well.

Once the batter was of a dropping consistency (it fell off fingers easily, but not like water), it is ready to fry.

It is important to use fresh oil in a freshly washed saucepan/wok.

Heat oil, once heated put oil on low - medium flame. Using a ladle, pour mixture into a teacup. Then using teacup, pour a small amount of batter in the oil, making sure batter pours in a round/circle shape. Allow the batter to come up to the surface and lightly put oil over the top. After a minute, turn over and fry the other side.

Drain on kitchen towel to absorb oil and fry the remaining batter.

My mummy told me that the first 2-3 never turn out well, and i have found this to be true! Persevere, and you too shall have perfect handesh!!

Now my husband can never say my handesh look like brains or kidneys :)

I hope you enjoy!

Yaz ♥