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Mandazi-ya-maji

Mandazi ya Maji

Some may call it puff puff, mandazi ya kumimina, kaimati without the sugar syrup or even mandazi ya maji. Whatever you want to call it, these little puffed balls of deliciousness are an amazing snack for any time of the day with a nice hot cup of tea.

Some may call it puff puff, mandazi ya kumimina, kaimati without the sugar syrup or even mandazi ya maji. Whatever you want to call it, these little puffed balls of deliciousness are an amazing snack for any time of the day with a nice hot cup of tea.
Mandazi-ya-maji

Ingredients

4 cups Unga wa Dola plain flour
4 tsp baking powder
3/4 cup sugar
2 tsp cardamom powder
3 tbsp margarine, melted
2 cups milk
2 eggs
Oil, for deep frying

Instructions

1
In a bowl, sieve the plain flour and baking powder. Whisk the flour until the baking powder has fully incorporated.
2
Add sugar and cardamom powder and whisk again.
3
Whisk the margarine into the milk. Pour the milk into the flour and whisk until it forms a dough of dropping consistency.
4
Whisk in the eggs. Cover the bowl with cling film and let rest for 1 hour.
5
Heat the oil. Make sure the oil is not too hot as it will brown the mandazi very quickly and won't cook well on the inside.
6
To make the perfect round balls, dip a tea spoon in oil, take the batter in your fist and squeeze until the batter comes out in a round shape from between your thumb and index finger. Using the tea spoon, scoop the batter out and drop into the oil. If this is not understandable, view the method in our video recipe above.
7
Fry for 2 minutes and make sure to keep moving the mandazi so they brown evenly. Take out onto a paper towel to drain excess oil.
8
Serve with a hot cup of tea.

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Pika Chakula
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