Handesh – Bangladeshi rice flour and date molasses cakes

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Take a cast-iron korai or wok and add enough oil to half-fill the pan, or enough to deep-fry and turn the heat to high. Once the oil is hot reduce the heat to low–medium. Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready

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Pour batter in a quick steady stream into the centre of the pan, preferably using a pyrex jug with a pouring spout (About 45ml of batter for each cake). It should rise to the surface in about 15–20 seconds and slowly puff up. If it rises too quickly, just turn the heat down slightly. Cook for 45 seconds, or until the underside is golden. Carefully turn over and cook for a further 30–45 seconds, until golden. Make sure to not let excess batter drip into the pan as this may prevent the cakes from rising and always fry one at a time

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If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again. You should be creating handesh which are about the size of a digestive biscuit

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Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the reaming batter. This helps retain the shape of the cakes

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Enjoy hot, fresh out of the pan. Once cool, place in an airtight container overnight and in the fridge for up to a week. Reheat in a warm oven for a few minutes to refresh or on a tawa or frying pan over a very low heat, turning a few times