MANDAZI RECIPE
They are bite size, tender and AMAZINGLY good. Don’t believe me make it and see for yourself. Before you make these addictive bites .
- Make sure the water is not too hot. You don’t want it warmer than body temp.
- In order for your mandazi to be fluffy it has to double in size be patient with it (in might take longer some days depending on weather)
- If your mandazi does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
- If all fails mix rapid rise yeast into the dough and knead it .
- You may switch out evaporated milk with coconut milk
- It is best to use freshly ground cardamom for this recipe you get a hint of crushed seeds as you bite into the dough an enjoyable experience.
Here are some tips to keep in mind before you proceed!!
- Make sure the water is not too hot. You don’t want it warmer than body temp.
- In order for your mandazi to be fluffy it has to double in size be patient with it (in might take longer some days depending on weather)
- If your mandazi does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
- If all fails mix rapid rise yeast into the dough and knead it .
- You may switch out evaporated milk with coconut milk
- It is best to use freshly ground cardamom for this recipe you get a hint of crushed seeds as you bite into the dough an enjoyable experience.
Ingredients
1 kg self raising flour,
3 eggs,
¹/₄ cup melted margarine or butter
1 table spoon ginger powder/cardamom/cinnamon (chose what works for you)
¹/₄ cup sugar or to your taste,
2 tablespoons lemon rind or orange rind
1/2 litter warm milk, you can also use coconut milk, almond milk, Mala or yogurt
1 tea spoon vanilla essence or strawberry or pineapple essence
Method
Mix the dry ingredients, plus cardamon or any that you like ginger or cinnamon add the lemon rind and mix well.
Add margarine and kneed well till you have breadcrumbs like mixture.
Beat eggs,then add the vanilla essence to the eggs then pour on the mixture as you kneed.
Then add milk bit by bit as you knead till you have a soft but not sticky dough.
Put the dough on a flat surface knead for about 3 minutes oil the bowl you were using to kneed,return the dough in and cover well with a clean towel let the dough sit from 2 hours to 12 hours. I Let mine sit overnight.
Then I took the dough and knead some more.
Role on the clean surface not so thick heat oil,don't let it to be so hot but hot, cut your dough in desired shapes and fry till brownish at both side. Refer to the photo above.
