most delicious dessert recipes series: Here’s A Detailed Guide So You Can Make Delicious Mandazi Every Time

Mandazi, also called bofrot or puff puff is a type of fried bread that originates from the Swahili coast. It’s one of the main dishes of the Swahili cuisine, eaten primarily by people living at the coastal region of Kenya and Tanzania. Besides being popular, it's also an easy dish to make. It can be eaten with other food as part of a meal, with dips as a snack or even as a dessert. Mandazi are similar to donuts because of their slight sweetness, although they are served without any glazing or frosting. They are often triangular in shape, like samosas, but can also be shaped as circles or ovals. After cooking, they have a soft, fluffy texture, making them easy to eat. So follow this most delicious dessert recipe to create Mandazi in your very own kitchen, and surprise guests with a unique dish.

Ingredients:

• 275 gm self raising flour
• 3 tbsp sugar (white granulated or caster)
• 165 ml full-fat coconut milk (room temperature)
• 1 tsp ground cardamom
• 1/4 tsp salt
• Oil for deep frying
• Additional flour, for rolling
• Icing sugar for dusting (optional)

Directions:

• In a bowl, sift in the flour, sugar, cardamom and salt. Mix well.
• Now slowly add the coconut milk to the dry ingredients and bind them together. Add some coconut milk, mix it in, then add more to mix. Follow this slow process till all the coconut milk is mixed in then knead the mixture by hand until it is soft and smooth. But be careful not to knead too much or it will deflate. Then shape the dough into a ball, coat it lightly with oil, and then wrap it in cling film. Let the dough rest for about 30 minutes at room temperature.
• Then dust a clean work station with flour. Divide the dough into two equal parts and form them into two balls. Roll out one of the halves using a rolling pin dusted with flour. Cut the dough into half, then into quarters, creating four equal parts. Place on a tray. Set aside. Then do the same thing with the other half of the dough.
• Heat oil in a pot or kadhai. Once the oil is hot, gently drop the mandazi dough into it. Fry until it rises, much like pooris. Then turn the dough and let it fry evenly on the other side as well. Fry until both sides are golden brown. If the dough is not puffing up, that’s probably because the oil is not hot enough.
• Once fried, drain out the oil against the side of the pot, then place on a plate with paper towels so they can absorb the excess oil.
• Dust the mandazi with icing sugar.
• Serve warm.

Notes, tips and tricks:

• Mandazi are best eaten immediately. But if there are some leftover, you can store them in an airtight container for two days in a cool, dry place. Reheat the mandazi in the oven or air fryer before serving.
• You can also freeze mandazi if you’d like. Place them in a container and freeze for a month. When you want to use, let them thaw overnight in the fridge the night before. Then cook in the oven or air fryer. Remember to preheat the oven before using or set the air fryer at 200°C or 400°F and warm them for about eight minutes.
• It's better to fry in a pot. Air frying doesnt usually work. They do not rise and remain thick and soggy.
• It's preferable if the coconut milk is full fat, although in a pinch other types of coconut milk will also work.
• The coconut milk should be at room temperature before using. If it's too cold it wont mix in properly and the dough will be stodgy. So before you start making the dough, let the coconut milk sit out at room temperature for an hour, then start the process.
• If you have dietary restrictions, you can still enjoy mandazi, since they are vegan.
• Be patient when you're making the dough, especially if you're using granulated sugar. You need to knead the dough until all the sugar is thoroughly dissolved, or it will have a crunch later.
• For the frying, any flavorless oil works.