Ingredients
Original recipe: 18 small mandazi; 3 per serving. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 370 gAll-purpose flour, plus measured dusting flour
- 50 gSugar
- 5 gInstant yeast
- ¾ tspGround cardamom
- ½ tspFine salt
- 220 mlCanned coconut milk, warmed to lukewarm
- 60 mlWarm water
- 630 mlSunflower oil, divided, including frying oil not all absorbed
Make it
- Mix 350 g of the flour with the sugar, yeast, cardamom and salt. Add the lukewarm coconut milk, water and 30 ml oil. Mix to a soft dough, then knead for 7–8 minutes until smoother and elastic.
- Cover the bowl and leave in a warm spot for about 60 minutes, until the dough is visibly puffy and nearly doubled. A cool kitchen may require longer.
- Dust the worktop with the remaining 20 g flour. Roll the dough about 1 cm thick and cut into 18 small triangles.
- Heat the remaining 600 ml oil to 175°C/350°F in a heavy pot, never more than half full. Fry a few triangles at a time for 3–4 minutes, turning until evenly golden and the centers are fully cooked with no raw dough.
- Lift onto a rack and repeat, letting the oil recover its temperature between batches. Serve three pieces per portion, warm rather than piping hot.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.