Cookbook:Sylheti Handesh
| Sylheti Handesh | |
|---|---|
 | |
| Category | Dessert recipes |
| Servings | Varies |
| Time | About 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert recipes | Cuisine of India | Cuisine of Sylhet
Sylheti handesh, also known as Guror handesh in the Sylhet region, is a delightful sweet and puffy deep-fried pitha that can also be enjoyed as a snack. This traditional delicacy is deeply rooted in Sylheti culture and is especially popular during the celebration of Eid, naming ceremonies, and wedding festivities. Handesh is made from a combination of molasses or sugar and rice flour, creating a unique and delectable treat. In the past, it was crafted from rice threshed using traditional, unmotorized Dheki equipment, adding to its historical significance.
Ingredients
edit- 1 cup organic date syrup (traditional), molasses, or sugar
- 2 cups rice flour
- Cooking oil for deep frying
Procedure
edit- In a mixing bowl, combine the molasses and rice flour. Knead the mixture well until it forms a smooth, pliable dough. If the mixture is too dry, you can add a little water to achieve the desired consistency.
- Heat cooking oil in a deep pan over medium-high heat.
- Take small portions of the dough and shape them into round or oval discs, about the size of your palm.
- Carefully slide the shaped dough into the hot oil and fry until it puffs up and turns golden brown. Be cautious when frying, as the oil will be very hot.
- Remove the fried handesh from the oil and place them on paper towels to drain excess oil.
- Allow the handesh to cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes, tips, and variations
edit- Handesh makes for a delicious breakfast or a delightful snack with a cup of tea.