Traditional and authentic Bengali , sweet deep- fried pancakes made from deep flavoured molasses ...
One thing for sure, soaking your own rice before grinding gives you THE MOST perfect texture to your hundesh and it just works without fail ALL the time! Say no to soggy hundesh by simply keeping ahead with this one simple step. I love to add semolina for that added crunch! If you would like to give my recipe a try here it is:
1/2 cupfine semolina
1 cupplain flour
1 tspbaking powder
3/4 cupboiling water
1In water,Soak the rice overnight with your fine semolina.
2 Following day, drain as much water and grind it all into a smooth batter.
3Add the sugar, flour, coconut, baking powder, molasses and the boiling water.
4 Combine with hands. It's very therapeutic. Set aside for 30mins.
5In a karahi, heat oil until its medium hot like pakora oil.
6Using a 1/4cup, pour batter and watch these hundesh puff up. Flip oil onto it. And then turn and cook opposite side.
7Serve with tea or crunch it up with some cold milk. Or like me just gobble them all up anytime of day, usually immediately