Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.
If you didn’t know already, let me tell you something about me. I’m obsessed with Mandazi; hopeless in love with them. I get so excited whenever it is on the menu and it’s not very often, for obvious reasons. It is not figure friendly. But when I do have it I make sure I indulge. I go overboard, I make them for breakfast, snack on them during the day and then have them for dessert. I tell myself, if I were to die today – I would die happy.
One of the things that excites me about these Mandazi is the concept of adding freshly grated coconut, cardamom and nutmeg spice into the dough. A concept alien to me but one I have come to love. I did not care much for cardamom seeds until I started making mandazi’s and now it’s a staple in my pantry.
I have a total of 3 different variety of Mandazi on this blog. The Original Mandazi, the Soft Mini Mandazi and the baked Mandazi.
This is the super quick version, yeast free, made with self-rising flour or baking powder and is ready in less than no time. Can I get thumbs up? Thank you.
Now, I need for you to make it. Start with this and then try the rest. If you want to take it over the top, serve it with caramel sauce.
Enjoy.
Easy Mandazi
Ingredients
- 2 cups all purpose flour plus more
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon teaspoon salt
- ¼ -1/3 cup cup sugar
- 1/2 teaspoon crushed cardamom spice
- 1/2 teaspoon grated nutmeg or cinnamon
- 2-3 Tablespoons grated coconut or coconut flakes
- 1 large egg
- 3 tablespoons melted butter
- 1/2 cup evaporated milk /coconut milk
- warm water as needed
- Powdered sugar or cinnamon sugar to sprinkle
- Caramel sauce
- Vegetable oil for deep-frying
Instructions
- In a large bowl combine all the dry ingredients, flour, sugar, baking powder, salt, sugar, cardamom spice and nutmeg. Whisk together
- Gently add all the liquid ingredients, eggs, butter and milk. Combine until mixture comes together and dough is smooth. If it is too sticky add a little bit of flour. If too hard add a little bit of water. Dough should not be too sticky, when touched, err on the side of less flour than more flour.
- Roll out dough in to 1 inch thick. Cut in bite size pieces or triangles like in the picture.
- In a large sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees.
- Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Serve warm
Nutrition Information:
Odhiambo Wycliffe says
Tonight I have to try this.
imma africanbites says
Yes, please. And please do let me know how it goes. Enjoy!
Nelly Mugambi says
I totallly loved this recipe!!! Best yummy mandazis I have ever made…my family loved them
ImmaculateBites says
Hi Nelly! Thanks for leaving a comment! I am glad you and your family liked it!
Brian says
Thank you so much for this recipe. One trial and everyone wants me to start a business!
ImmaculateBites says
Lol. Glad to hear this. Enjoy!!
Nelly says
Love! Love! Love the recipe so much. The mandazis came out GREAT and it was my first time❤
ImmaculateBites says
YESS! Glad it did.
LML says
How many of these can u make in 1 serving?
Imma says
Hi Laura, it is 4-5 servings depending on how large you make each piece. Hope this helps!
Robin says
Can I use ground cardamom instead of crushed? All new to me but my friend made these and now I want to try. Thank you 🙂
imma africanbites says
Yes, you can. Enjoy!
Machani says
this is outstanding
Ann says
made this tonight with my 8yr old son..and could not have been easier.love the mandazi.perfect recipe even for basic cooks like me. Asante sana
Jessica says
The recipe reads all purpose flour but can I replace that with the self rising flour? I wasn’t sure about that. Also if I use self rising flour is the baking powder still needed? I wasn’t sure.
Anne says
i also want to know but she isn’t replying
imma africanbites says
Hi. My apologies. I seemed to have overlooked this one. Yes, you can replace all-purpose flour with self-rising and just omit the baking powder and cut back on the salt, depending on preference. Hope this helps.
Mayumi says
Hello Imma. The mandazi came out perfectly. Once my family took the first bite they couldn’t get enough. I used a little less baking powder though and it worked. I’m definitely recommending this recipe to all my friends. Thanks a lot.
Mayumi says
Hello Imma. Thanks for the recipe. I’m about to try it. I shall let you know how it goes.
ImmaculateBites says
Hello Mayumi! Can’t wait .
Shyla Samson says
Hi Imma!
I love your recipes! I made your mandazi yesterday and we loved it. I have one question on the recipe however: I see the need for 1/2 cup of warm water but dont see when or how that should be used in the recipe on the instructions part. Can you let me know when and how I should be using the 1/2 cup of warm water? Thank you! I love the recipe and want to do it right!
ImmaculateBites says
Thanks Shyla, I have updated recipe to make it clearer.The 1/2 cup water is use as needed.
Kerubo says
Way over in the Australian Outback, I was just longing to make tasty manadzi, having not made them for a long time. I hopped onto the internet, hoping for just the right recipe n Lo, n behold, I handed on your website.
How grateful I am for your exquisite little tasties, easily made n vey entertaining for all who put their hands forward to catch a piece.
What is Christmas without mandazi…!!!
God bless you.
Kerubo says
Happy
Kerry Outram says
Gutted, came out like fried biscuits!
ImmaculateBites says
Thanks for the feedback.
ImmaculateBites says
Wishing you all the best of 2018 ! So glad to hear it worked out well for you.
My says
Is it better to use unsweetened coconut or sweetened? Thanks
ImmaculateBites says
Either works! I’ll go with sweetened unless you are using freshly grated coconut.