Coconut And Cardamom Mandazi Recipes

COCONUT AND CARDAMOM MANDAZI WITH KENYAN CHAI RECIPE

Steps:

• Using a mortar and pestle or the flat side of a knife, gently crack the cardamom pods to open them, then pull out the black seeds, letting them fall into the mortar and pestle; discard the pods. Grind the cardamom seeds very coarsely; if you don't have a mortar and pestle, place the seeds in a small resealable bag and gently crush with a rolling pin. Measure out 1 teaspoon cracked cardamom seeds and save the rest for another use.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and the cracked cardamom seeds. Make a well in the center and pour in the coconut milk and egg. Starting in the middle, use a spoon to mix the dough (it might seem too dry at first, but keep mixing and it will eventually form a slightly sticky dough). Use your hand to briefly knead the dough until smooth, dusting your hand with flour as needed to keep the dough from sticking.
• Generously flour a clean work surface, then place the dough on the surface and knead briefly until no longer sticky. Cut the dough into three equal pieces and shape each piece into a ball. Cover the balls with a kitchen towel or a sheet of plastic wrap and let rest for 30 minutes.
• Meanwhile, pour enough oil into a medium saucepan to come 1 inch up the side. Attach a deep-fry thermometer to the pan and heat over medium-high heat until the oil reaches 350 degrees. Line a baking sheet with parchment paper.
• Remove one ball of dough from under the towel and, using more flour if needed to keep the dough from sticking, flatten the ball with your hands (or roll with a rolling pin) into a 6- to 7-inch-wide disk. Using a sharp knife or pizza cutter, cut the disk into 8 wedges. Transfer the wedges to the prepared baking sheet. Repeat with the remaining two dough balls, using more flour if needed to create 24 wedges total.
• When the oil is ready, add 6 to 8 wedges to the oil and let fry, undisturbed, until golden brown on the bottom, 2 minutes. Using tongs or a spider, flip the wedges and continue frying until golden brown all over and cooked through, 1 to 2 minutes more. Lift the mandazi out of the oil and transfer to a paper towel-lined plate to drain. Repeat frying the remaining wedges in three more batches.
• As each batch is ready, dust the mandazi with a light blanket of powdered sugar and serve while hot with chai.
• Place a fine sieve over a quart-size heat-proof measuring cup or pitcher and line the sieve with cheesecloth. In a medium saucepan, pour in the milk and 1 cup water. Sprinkle in the tea, sugar and Chai Masala. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Once it comes to a boil and the surface of the liquid begins to rise, remove the pan from the heat and pour through the prepared sieve; discard the solids. Divide the chai among 4 warm mugs to serve.
• In an airtight container, combine the ginger, cardamom, cinnamon, pepper, nutmeg and cloves. Stir to mix evenly, cover and store at room temperature for up to 1 month.

COCONUT MANDAZI

Steps:

• Butter a medium bowl; set aside. In a small bowl, combine water and yeast. Let stand until foamy, about 5 minutes. In a bowl, whisk together granulated sugar, salt, and 1/2 cup coconut milk. Add egg yolk to yeast mixture. In the bowl of an electric mixer fitted with the dough hook attachment, combine 2 cups flour, shredded coconut, cardamom, and cinnamon. With the mixer on low, add both yeast and coconut milk mixtures to the flour mixture. Knead dough until soft and pliable but not sticky, about 5 minutes. Transfer to a lightly floured surface, and if dough is sticky, add up to 1/4 cup more flour, as needed. Transfer dough to buttered bowl, cover with plastic, and let stand in a warm place until doubled in bulk, about 2 hours.
• Lightly flour a rimmed baking sheet. On a lightly floured surface, knead dough once or twice to release any air. Roll dough out to a 9-by-6 rectangle, about 1 inch thick. Cut into 24 square pieces. Transfer to floured baking sheet, cover with plastic, and let rise in a warm place until puffed, 45 to 60 minutes.
• In a medium bowl, whisk to combine remaining 1/3 cup coconut milk and 1 1/4 cups confectioners' sugar until thoroughly combined and smooth. Add up to 1/4 cup more confectioners' sugar, 1 tablespoon at a time, until glaze is desired thickness. Set aside.
• Heat 3 inches oil in a medium heavy-bottomed saucepan until a deep-fry thermometer reads 350 degrees. Working in batches, add about 6 dough squares at a time to pot and fry until golden brown and cooked through, about 1 1/2 minutes per side. With a spider or slotted spoon, transfer cooked squares to a paper towel-lined baking sheet to drain. Let cool slightly, then dip one side of each mandazi into glaze to coat and sprinkle with toasted coconut flakes. Repeat process with remaining dough. Best served warm.

MANDAZI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
• Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
• Enjoy!

MANDAZI (AFRICAN DONUTS)

Steps:

• Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky.
• Put dough back in the bowl, cover, and let rise in a warm area until doubled, about 1 hour.
• Press dough down gently. Knead it briefly and divide it into 4 portions. Roll each portion into a ball; keep covered with a cloth to prevent them from drying out.
• Roll 1 ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter. Repeat with remaining balls of dough, keeping other dough covered.
• Heat oil in a deep-fryer or large saucepan over medium heat. Fry dough triangles 3 or 4 at a time, without overcrowding, until puffed like balloons, 1 to 2 minutes. Turn and continue frying until golden brown, 1 to 2 minutes more. Drain on paper towels. Repeat with remaining dough.

COCONUT AND CARDAMOM MANDAZI

Steps:

• Heat 1/2 inch of the oil in a heavy-bottomed pan, pot or Dutch oven fitted with a deep-fry thermometer over medium heat to 350 degrees F (180 degrees C). Line a large plate or baking sheet with paper towels.
• Whisk together the flour, granulated sugar, cardamom, baking powder, salt and cinnamon in a large bowl.
• Make a well in the center and pour in the coconut milk and egg. Starting in the middle, use a rubber spatula to mix together, gradually incorporating the flour until a sticky dough forms. On a lightly floured work surface, knead the dough until smooth, adding a tablespoon of flour at a time as needed to keep your hands from sticking.
• Turn the dough out onto a clean lightly floured work surface. Use a rolling pin to roll out the dough into a 1/4-inch-thick rectangle. Cut the mandazi into about two dozen 2-inch squares or rectangles.
• Working in batches, fry the mandazi, using a spider to turn so both sides cook evenly, until golden brown, 2 to 3 minutes per side.
• Drain on the prepared plate. Dust on top a light blanket of confectioners' sugar. Mandazi are best enjoyed warm.

MANDAZI (COCONUT & CARDAMOM BEIGNETS)

Steps:

• Warm the coconut milk in a pan for a few minutes over a low-medium heat until warm but not hot, then mix in the yeast and set aside for 5 mins. Tip the other ingredients (except the oil) into a large bowl, then add the warm coconut milk and yeast mixture.
• Knead the mixture in the bowl for 15 mins by hand, or 7-10 mins in a stand mixer until smooth. Cover the bowl and leave to rest in a warm place for 1 hr 30 mins until doubled in size.
• Divide the dough into six pieces. Knead each piece lightly on a floured work surface, shape into a smooth ball, then roll into flat circles about 1.5cm thick. Cut each ball into quarters to give you four triangles. Cover with a clean tea towel and leave to rise for 30 mins.
• Heat the oil in a large pan over a medium-high heat, ensuring it is no more than two-thirds full. When it reaches 180C, you're ready to cook. If you don't have a cooking thermometer, carefully drop in one triangle - it should rise to the top and puff up.
• Carefully drop the triangles into the oil, cooking in batches of three. Cook for 2-3 mins, then carefully turn them and cook for another 2-3 mins. If they turn dark brown very quickly, lower the heat. The mandazi should look like they're about to pop and have a white rim around the middle. Drain on kitchen paper and leave to cool a little before serving.