RECIPES

Method

1. In a large bowl, combine the flour, sugar, baking powder, salt, cardamom powder and cinnamon powder. Use a whisk to evenly distribute the ingredients.
2. In another bowl, add the melted butter, egg, and Kara UHT Coconut Cream.  Beat well till thoroughly combined.
3. Add the wet ingredients into the dry mixture. Stir briskly with a spatula, till the dough begins to hold together.
4. Continue to knead the dough gently for about 3–5 minutes, just until smooth and all dry flour in the bowl is used up. Avoid over-kneading, as this can make the Mandazi tougher.
5.  If the dough seems too dry, add water (1 tablespoon at a time), mixing after each addition. The dough should be soft and pliable, but not sticky.
6.  Cover and let the dough rest for 15 minutes only. This gives the flour time to hydrate and relaxes the dough, making it easier to roll and helping the finished Mandazi stay tender.
7. Divide the dough into 4 portions / balls. Roll each portion out to about ½ cm thick on a lightly floured surface.
8.  Cut each into 6 triangles, or your preferred Mandazi shape.
9.  Allow the cut Mandazi to rest for another 5 minutes, while heating the oil.
10.  Heat enough oil for deep frying over medium heat. The oil should be hot enough for the Mandazi to puff and turn golden steadily, but not so hot that they brown before the centre cooks.
11.  Carefully place a few Mandazi into the hot oil, making sure not to overcrowd the pan.
12.  Fry, turning occasionally, until puffed, golden and cooked through, about 2 minutes per side depending on their thickness.
13.  Remove the Mandazi and drain on a wire rack or paper towels.
14.  Serve warm with tea or coffee.

Notes:

• Don’t add too much water. The coconut milk/cream and egg provide most of the moisture. Add water only if the dough genuinely needs it.
• Keep the dough soft. A stiff dough can produce dense mandazi. You want a soft, manageable dough that isn’t sticky.
• Don’t over-knead. Because these are baking-powder mandazi, there’s no need for extensive kneading. Just knead enough to bring the dough together smoothly.
• Let the dough rest before cutting. This makes the dough much easier to roll and cut, prevent it from shrinking back.
• Keep the oil at medium heat. This is particularly important because if the oil is too hot, the outside will brown quickly while the centre remains undercooked. If the oil is too cool, the mandazi absorb too much oil and become greasy.
• Don’t overcrowd the pan. Adding too many at once lowers the oil temperature and prevents even frying.
• Mandazi are best enjoyed fresh, particularly while still slightly warm.
• Once completely cool, store them in an airtight container at room temperature for 1–2 days. For the best texture, gently warm them before serving.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos