Sylheti Handesh
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, unmoto
- Prep
- 9 min
- Cook
- 33 min
- Total
- 42 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
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.
Procedure
Heat cooking oil in a deep pan over medium-high heat.
Procedure
Take small portions of the dough and shape them into round or oval discs, about the size of your palm.
Procedure
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.
Procedure
Remove the fried handesh from the oil and place them on paper towels to drain excess oil.
Procedure
Allow the handesh to cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes, tips, and variations
Handesh makes for a delicious breakfast or a delightful snack with a cup of tea.
Photo: AbuSayeed · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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