Servings : Makes 16 mandazis
These are PERFECT for breakfast with a cup of tea, and go really well as an accompaniment to many meals…especially grilled meats.
- 3 cups all-purpose flour
- 3/4 tsp. instant yeast
- 7 tbsp. sugar
- 1 tsp. ground cardamom powder
- 3/4 cup heavy coconut milk
- light coconut milk (just enough to make a soft but not sticky dough. So approx 1/2-3/4 cup, add slowly)
- oil for deep frying
Sieve the flour, add in the yeast directly into it and the sugar 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.
If you’re planning to cook the mandazi on the same day, then let this dough stay covered outside for about a couple of hours for it to rise before starting to make balls and roll. It makes about 16 average sized mandazis.
Please click HERE for step by step instructions.
I normally prepare the dough before hand and then freeze it for whenever I need it, but in this case you will need to freeze the dough immediately after kneading, do not give it time to rise. Wrap the dough in some cling film and store in a tight-lidded container and freeze.
When you need to make the mandazis, take the dough out of the freezer and put it in the fridge overnight. It will thaw out gradually. Then, take out the tin and let it sit out for about an hour. When it feels softened, divide the dough into four and roll them up into balls. Roll out each ball to a circle of about quarter of an inch thickness and cut into 4 quarters. Repeat with the remaining balls to make a total of 16 mandazis.
Alternatively, you can make 16 balls out of the dough and roll out each mandazi separately into circles. Place the mandazi pieces on a floured surface so they don’t stick. Cover with paper and let them stay like that for another hour. They’ll rise some more. Then fry in hot oil. Don’t let it rise too much in the oil before turning otherwise it will bubble or burst and it won’t have a perfect shape. The minute each starts rising in the oil, turn it over. Remove from oil when both sides are a nicely browned color.
please post the recepie for preparing with oil not coconut.
By the way I baked with a jiko as per your recipe and it turned out AMAZING! it was my first time am more psyched now.Just wish I could afford an oven to try more:-(
Hi, you can use this recipe (for oil in place of coconut).
Hi sis,wat abt oil wen
Hi sis,wat abt oil wen kneadng the flour?
Hi, oil not needed coz
Hi, oil not needed coz coconut has it’s own oils.
Salaam fauzia.. Hope you’re
Salaam fauzia.. Hope you’re dng good.. Well i made the dough but it didnt rise after keeping it for 4-5 hours… Can it be bse of cold ??? And can i continue making the mandazi ? How wud it turn out ?
W/Salaam, was the yeast good?
W/Salaam, was the yeast good? Did you use Instant yeast? Please refer to this note on how to find out why dough doesn’t rise. If the yeast was bad the mandazi will not rise but you can still make them and enjoy them with tea. 🙂
pls pls some healthy salad
pls pls some healthy salad recipe.
I Made these yesterday night
I Made these yesterday night and they turn out awesome thank you
Want to make mandazi today, I have never made it before. I am little confused as to there are two types of coconut milk one heavy and the other light, so I knead the flour with which one . Should I used both. Can you please clarify? Allah hafiz
W/Salaam, start with the
W/Salaam, start with the heavy milk as per the measurement given in the ingredients list, if it runs out then continue with the light milk and knead until the dough is ready.
Thank you very much.
Thank you very much. Inshallah Allah will let you know the results
How long should I leave it to
How long should I leave it to rest if I want to cook them the same day????
Just until the dough doubles
Just until the dough doubles in volume, about an hour or so. You can then shape and let them rest again before frying, like you would with doughnuts. 🙂
Just finished making the coconut mandazi , and they have come out perfect. Followed your recipe thoroughly, so spongy and just right amount of sweetness. Thank you so much. May Allah bless you.
Assalamu alaikum sister,
Assalamu alaikum sister,
I tried out coconut mandazi for breakfast with great expectation, but it turned out so bad. It puffed, but was hollow inside. what could be the reason?
W/Salaam, they are actually
W/Salaam, they are actually supposed to be hollow inside, not filled like doughnuts are.
I cheated. I put the
I cheated. I put the ingredients in my bread maker and used the dough cycle. The Mandazis were superb.
Salaam .. do we have to use
Salaam .. do we have to use both light and heavy coconut milk