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, unmotorized Dheki equipment, adding to its historical significance.
Source and licence
"Sylheti Handesh" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sylheti_Handesh, revision 4587506), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sylheti_Handesh&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587506
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South Asian by a tradition spanning countries: South Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup organic date syrup (traditional), molasses, or sugar
- 2 cups rice flour
- Cooking oil for deep frying
Method
- 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.