Mitai/Sweet Diamonds

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Average: 5 (2 votes)
Makes 50-60

These addictive little sweet diamonds are some of the most delicious snacks from the Coast of Kenya. They're probably known all across East Africa too. Fantastic to have with your evening cup of tea or coffee and they work beautifully as a sweet breakfast dish too! It is reminiscent of mandazis, just that these have the sugar coated on the outside of the mitais instead of having it inside the dough.

The recipe is a combination of several different recipes, with my own adjustments to make one final amazing recipe that is a guaranteed no-fail. This makes a big batch, so you can halve it for a first attempt if you like.

3 cups
all-purpose flour
1 1/2 tsp.
instant yeast
1/4 tsp.
baking powder
1/4 tsp.
1/4 tsp.
cardamom powder
(you can omit this if you helps add to the softness of the mitai but if you do not use egg then leave it out)
3/4 cup
heavy coconut milk
some light coconut milk
(just enough to make a soft but not sticky dough, so about half cup to three-quarter cup, add slowly)
Ingredients for Sugar Coating
2 cups
(slightly less than level)
1 cup
pinch of cardamom powder
drop of vanilla

Heavy coconut milk is of the consistency that comes in the can/packet (if you're using ready-made coconut milk) or if you're using fresh coconuts, it's the milk that you drain out first before adding any water. Light coconut milk is diluted, so basically if you're using canned/tinned coconut milk, then dilute it half and half with water. Alternatively for this recipe you can omit the coconut milk and use regular milk instead, although it is preferable to use coconut milk for the more authentic flavor.

Sieve the flour, add in the yeast directly into it and the baking powder, salt, egg and cardamom. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it's been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it, it should look slightly bubbly on the inside.

Set it aside and let it rise to double. Divide it into 3 balls, then roll each ball out to a big circle of about quarter inch thickness. Cut into strips and then divide each strips into small diamonds. Place them on a floured surface whilst you continue doing the same to the rest of the dough.

Once all are cut up, fry them in hot oil until golden on both sides. Set aside.

For Sugar Coating

Boil these together in a big pan until the syrup becomes slightly thick (two thread consistency)

Add the fried mitais into this thick syrup and turn the heat down to low. Then, holding the pan on both sides, start tossing the mitai inside the pan so that the sugar syrup coats them properly and evenly. If it seems that they look wet, it's ok....just keep the pan back on the heat and toss again...repeat until the sugar becomes dry and powdery and has coated the mitai perfectly.

Serve hot and enjoy!!





you made me enjoy cooking

a.a habbty hp u doin gd@nwy i have been doin it bt does came out as i wish xo dnt knw wat wrng.plsssssssss help me

Fauzia's Kitchen Fun's picture

W/Salaam, please let me know what happens so I can assist.

asalam aleikum,i am in the kitchen now can u please tell me whats a whole purpose flour?is it normal flour or self rising flour?plz reply as soon as u can.

Fauzia's Kitchen Fun's picture

W/Salaam, plain flour.

Assalam aleikum. May Allah bless you. Tried some of your recipes, turned out well, Alhamdulillah. I realise in making the mitais there's no butter in the recipe. Is it because you get the fat from the coconut milk? Thanks so much.

Fauzia's Kitchen Fun's picture

W/Salaam, thank you! Yes it is because of the heavy coconut milk that I do not add butter. If you are not using coconut milk then use milk and about 2-3 tbsp butter.

ikhlas's picture

Can i half this recipe?

Fauzia's Kitchen Fun's picture

Yes you can.

Salam fauzia...I tried these Mitzi today n they r too yummy...I just had the problem with did not turn out the way it's in the pic..I tossed n everything but the sugar did not toss as the pic.. Pls assist. Ashant

Fauzia's Kitchen Fun's picture

W/Salaam thanks! What happened exactly?

Hmmm whilst tossing how does it have to turn? Cause when it coated i switched it off n removed them from the syrup :( if u can help me where i was wrong...thnx

Fauzia's Kitchen Fun's picture

You need to switch off and keep tossing, do not remove them from the syrup until it dries up and coats them.

Howl can I tell if I kneaded the dough enough...

Fauzia's Kitchen Fun's picture

It will be soft and pliable.

Ishu Juneja's picture

I made these over the weekend and they turned out yummy, perfect recipe to the core I have a picture I dont know if I can upload on FB page but I will try. Thank u :)

Aa love ur recipes. Thanks.

I made this Fame out lovely my son enjoyed them so much, thank you:)

Asalam aleikum. I'm trying this now, hope it comes out good. Bismillah.

hi fauzia,
how do you ensure that once you deep fry they stay soft even on the inside?.tried a few yesterday and they were a bit crisp.

Fauzia's Kitchen Fun's picture

Hi, could be that you over-fried them or rolled them out a bit too thin. In any case, just put them in a container for a few hours and they should soften a little bit.

I'd like to know the coconut milk used.. is it okay if I could use the coconut milk powder and then dilute it with water? Also if I do this should we add butter to it? Will the crispness stay even after the sweet has got cold?

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can use diluted coconut milk powder, and no in this case you will not need to use butter unless the powder is low fat. If it s full cream then it will be fine. The mitai eventually soften but in a good way, almost like doughnuts.