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- 3 cups of all purpose flour
- ¾ tsp. of yeast
- 7 tbsp. of sugar
- 1 tsp. of grinded cardamom powder (Iliki in swahili)- optional
- ¾ cup coconut milk
- some light coconut milk (just enough to make a soft but not sticky dough, so about half cup to three-quarter cup, add slowly)
- Enough oil for deep frying
INSTRUCTIONS
Sift the flour (this helps in aerating your flour and making sure it does not have large lumps, add in the yeast, sugar and cardamon (Iliki). Start mixing with the coconut milk adding a little at a time until you have a good soft but firm dough. Knead it for about 15 minutes, mixing it well.
Sprinkle some flour in the bowl and place the dough in, Cover and let it rise over night or for about 4 hours.
When ready to use, place the dough on a floured surface.
Step 1: Divide the dough into four sections.
Step 2: Roll each section into a smooth ball.
Step 3: Roll out each ball on the floured surface into a circle
Step 4: Divide each circle into 4 sections. Continue with the rest of the balls.
Step 5: Test the oil temperature by placing a small piece of the dough into the oil, if the oil is hot enough to use, the dough will immediately rise with bubbles
Step 6: Put your mandazi sections into the hot oil. When they start puffing up, turn them over
Step 7: Fry until the color changes to a nice light brown.
Step 8: This is about mid-way through the frying, the color now is a nice light brown.
Serve with tea or as preferred!!
NOTE: If you cannot get coconut milk, normal milk may be used. The taste will be slightly different but they are equally as delicious.
NOTE: If you cannot get coconut milk, normal milk may be used. The taste will be slightly different but they are equally as delicious.
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