1 - Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk together.

2 - The texture of Bangladeshi molasses varies from a thick syrup to slightly set.

3 - I use brands such as Zilani or Akza.

4 - If the set is very syrupy (like golden syrup) you will only require 300–325ml of water 2 Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter.

5 - You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.

6 - Cover the batter and rest for 2 hours 3 After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl.

7 - The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter.

8 - It should form ribbons as you drag the whisk though it 4 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.

9 - Once the oil is hot reduce the heat to low–medium.

10 - Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready 5 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).

11 - It should rise to the surface in about 15–20 seconds and slowly puff up.

12 - If it rises too quickly, just turn the heat down slightly.

13 - Cook for 45 seconds, or until the underside is golden.

14 - Carefully turn over and cook for a further 30–45 seconds, until golden.

15 - 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 6 If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again.

16 - You should be creating handesh which are about the size of a digestive biscuit 7 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.

17 - This helps retain the shape of the cakes 8 Enjoy hot, fresh out of the pan.

18 - Once cool, place in an airtight container overnight and in the fridge for up to a week.

19 - 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.