These coastal Kenyan style Mandazi are laced with freshly ground cardamom. Powdered sugar isn't a traditional addition, but makes for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it.
Prep time: 30 mins
Cook time: 30 mins
3-4 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons ground cardamom
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup full fat coconut milk (14 oz)
1 large egg, lightly beaten
neutral oil for frying
powdered sugar, to serve
In a large mixing bowl whisk together 3 cups flour, granulated sugar, cardamom, baking powder, 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. Add in more flour until the dough is smooth and not very sticky
Turn dough out onto a clean, floured work surface. Use a rolling pin to roll out into a rectangle that 1/4-inch thick. Cut the mandazi into 2 to 3-inch squares or rectangles.
Fry in a pan filled 1 inch 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. Mandazi are best enjoyed warm.
To make these vegan, remove the egg no need to substitute, you’ll just end up using less flour.
Make your dough up to 2 days before frying.