Guror Handesh Recipe - Teler Pitha [ তেলের পিঠা ] | Afelia's Kitchen

Recipe For Guror Handesh - Teler Pitha [ তেলের পিঠা ]
http://www.afeliaskitchen.com/guror-h...

Makes 25 – 30 Guror Handesh (Teler Pitha) [ তেলের পিঠা ] (depending on size)

How to make Guror Handesh - Teler Pitha

You will need: for Guror Handesh - Teler Pitha

2 level cups of rice flour (approx. 320g)
1 level cup of plain flour (approx. 145g)
1 level cup of morsa gur/date molasses (approx. 320g)
1/4 cup white granulated sugar (approx. 50g)
tepid water as needed (as a rough guide I used 250ml, which is equivalent to 1/2 a pint but this will depend if your morsa gur is hard or soft to begin with, my gur was soft and runny so adjust this amount as necessary)

Guror Handesh (Teler Pitha) are traditional sweet Bengali deep fried snacks, made from a batter of flour and date molasses (gur) or sugar. There are many variations of this recipe and how you make yours will depend on what kind of taste and texture you prefer; many people use just rice flour to make the batter for this recipe, whilst others will add plain/self raising flour, semolina or even ground rice. You can also opt to add fresh or desiccated coconut and even fennel seeds to this to add more taste and texture.

These are some of the most common problems you may experience and my solutions for these problems.

Handesh [ তেলের পিঠা ] don't puff up - The oil is not hot enough. Solve this by raising the temperature of the oil and making sure it reaches smoking point and then cools a little before adding the batter for the first handesh. They should then be fried over a medium low flame.
Handesh split when put into the oil - This is usually the result of too much sugar in the batter and the batter being too thin OR the oil is too hot. Remedy this by adding more flour and thickening the batter OR lowering the temperature of the oil.
Handesh aren't cooked in the middle - This is caused by frying the handesh at a very high temperature OR making the handesh too big. Solve this by lowering the temperature slightly and cooking over a medium flame OR add smaller amounts of batter to the oil.
Handesh don't have frilly edges - this is usually a result of not letting the batter rest for long enough. The best handesh batter has had time to rest and allows the flours (especially the rice flour) to absorb the moisture from the liquid added. Solve this by making your batter in advance and allowing it to rest properly for at least 4 - 5 hours, or overnight if you prefer. I sometimes find resting overnight causes the batter to become too loose and I then have to add more flour to thicken the batter, so I like to make the batter a few hours in advance and fry later on in the same day.

So now that those problems have been discussed, I also want to share a few pointers that I think are quite obvious but may be things that some of us may overlook.

Make sure your ingredients are all at room temperature. This means that the date molasses should not be used straight from the fridge (where some people store their unused gur), leave it to come to room temperature before using.
The water added to the batter should be tepid, not chilled or cold.
The oil used for frying should be clean. It's fine to use oil that has been used for frying before but remove any bits of fried food from it (the oil you see in the video was previously used, I just added extra oil to it after sieving out all the crumbs).
I have used actual measuring cups to measure the ingredients, these are available from good household stores. Please don't use a random cup and expect to get the same results.
If you don't have cups for measuring, I have also provided measurements in grams for added accuracy.

If you've made it this far down and are still reading this, you deserve a round of applause, well done! The main thing to remember is that there is no magic ingredient that will give you a perfect handesh, it's having a reliable recipe and most importantly the METHOD used to make the handesh (Teler Pitha)that will give you perfect results.

Now that I've covered almost everything I can think of, I'm hoping that you're excited and equipped with the confidence and knowledge to make the perfect Guror Handesh (Teler Pitha). Let's do it!

Teler Pitha Recipe | How to Make Bangladeshi Teler Pitha | Homemade Bengali Pitha Recipe

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