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.
- 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
- 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
Leave a Review