Coconut And Cardamom Mandazi With Kenyan Chai Food

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 (EAST AFRICAN DOUGHNUTS)

Steps:

• In a large bowl add the warm water, coconut milk, salt , sugar and yeast. Set aside for 5 minutes.Followed by eggs.
• Then add 3 cups flour, cardamom, nutmeg, grated coconut and mix by hands or in a stand mixer.
• Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually adding more flour if you need be, err on the side of less flour than more flour, about 5 to 7 minutes.
• Place dough in a greased bowl, turning once to coat.
• Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
• Punch the dough down, divide into 4 equal pieces, then form balls and roll out each piece into 6 triangular pieces. Let it rest for about 15 minutes.
• 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 375 degrees.
• Gentle drop the mandazi into the oil. Do not overcrowd the pan. Do so in batches.
• Fry for a few minutes until the bottom side is golden brown, quickly turn the mandazi over and fry for a few more minutes until the other side is golden brown.
• Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
• If desired, you can sprinkle with powdered sugar to make it sweeter

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 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.