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.
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