Coconut & Cardamom Mandazi
By Kiano Moju
Coconut & Cardamom Mandazi
By Kiano Moju
- 2 cups (250 g) all purpose flour, plus additional for rolling
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon coarse ground cardamom (best if fresh ground)
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (125 ml) coconut milk
- 1 large egg, lightly beaten
- neutral oil for frying
- powdered sugar, to serve (optional)
In a large mixing bowl whisk together flour, granulated sugar, cardamom, baking powder, cinnamon, and salt.
Make a well in the centre and pour in the coconut milk and egg. Starting in the middle, use a spatula to mix together, gradually incorporating in the flour until a sticky dough forms.
Dive in 3 pieces & shape each into a ball. Working with 1 piece at a time, turn dough out onto a clean, generously floured work surface. Flour the top of the dough. Use a rolling pin to roll out into a rectangle that 1/4" thick and 6-7" in diameter. Cut the mandazi into 8 triangles.
Fry in a pan filled ½ " high with oil heated to 350°F (180°C) until golden brown, turning so both sides cook evenly.
Drain on a plate/tray lined with a paper towel. Dust on top a light blanket of powdered sugar, if using. Mandazi are best enjoyed warm with chai tea.
Make a well in the centre and pour in the coconut milk and egg. Starting in the middle, use a spatula to mix together, gradually incorporating in the flour until a sticky dough forms.
Dive in 3 pieces & shape each into a ball. Working with 1 piece at a time, turn dough out onto a clean, generously floured work surface. Flour the top of the dough. Use a rolling pin to roll out into a rectangle that 1/4" thick and 6-7" in diameter. Cut the mandazi into 8 triangles.
Fry in a pan filled ½ " high with oil heated to 350°F (180°C) until golden brown, turning so both sides cook evenly.
Drain on a plate/tray lined with a paper towel. Dust on top a light blanket of powdered sugar, if using. Mandazi are best enjoyed warm with chai tea.