Indian AsiandessertVegetarianPescatarianVeganDairy-free

Sylheti Handesh

Name: Sylheti Handesh
Cook time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Indian, Asian
Ingredients: 1 cup organic date syrup (traditional), molasses, or sugar; 2 cups rice flour; Cooking oil for deep frying

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.

From Wikibooks CookbookNo reviews yet· 0 comments1 hEasy0 made it

Ingredients

Makes

1 cup organic date syrup (traditional), molasses, or sugar
2 cups rice flour
Cooking oil for deep frying

Ingredients for 5 servings (690 g) · the original recipe

Method

1
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.
2
Heat cooking oil in a deep pan over medium-high heat.
Stovetop
3
Take small portions of the dough and shape them into round or oval discs, about the size of your palm.
4
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.
Stovetop
5
Remove the fried handesh from the oil and place them on paper towels to drain excess oil.
6
Allow the handesh to cool slightly before serving. They can be enjoyed warm or at room temperature.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.