Sylheti Handesh
Photo: AbuSayeed, CC BY-SA 4.0
Sylheti handesh is a puffy, deep-fried rice flour pitha sweetened with date syrup, molasses or sugar. It comes from the Sylhet region, where it is made for Eid, naming ceremonies and weddings. The dough has only two ingredients, so the sweetener sets the flavor: traditional date syrup gives a deep, dark sweetness. Cooks once used rice pounded in a hand-operated dheki. Serve it with tea for breakfast or an afternoon snack.
Instructions
Put the molasses and rice flour in a mixing bowl and knead until the mixture comes together as a smooth dough that bends without cracking. If it feels dry, work in a little water until it is easy to shape.
Heat the cooking oil in a deep pan over medium-high heat.
Pinch off small portions of dough and shape each into a round or oval disc about the size of your palm.
Slide the discs carefully into the hot oil and fry until they puff up and turn golden brown. Keep your hands back from the pan, since the oil is very hot.
Lift the handesh out and set them on paper towels to drain off the excess oil.
Let them cool slightly, then serve warm or at room temperature.
Make it personal.
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