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/plain 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 about ½ - ¾ cup, add slowly)
- oil for deep frying
STEP 1: Make the Dough.
Sieve the flour, add in the yeast directly into it and the sugar and cardamon. 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.
Divide the dough into two and shape into balls. Let them sit to rise, or you can wrap in cling film and freeze for whenever you need to make mandazi.
When ready to use, place each ball on a floured surface like in the pic.
Step 2: Divide each ball in half again.
Step 3: Form each section into a smooth ball.
Step 4: Roll each ball into a circle of quarter inch thick
Step 5: Divide each circle into 4 sections. Continue with the rest of the balls.
Step 6: Place all the sections on a lightly floured surface and keep covered for an hour or so.
Step 7: After sitting for about an hour, the sections will have risen.
Step 8: Test the oil temperature by placing the back of a wooden spoon into the center of your frying pan. If the oil is hot enough to use, bubbles will immediately come up from where the tip touches the bottom of the pan. If no bubbles come up, then give the oil a few more minutes to heat up and test again. 🙂
Step 9: Put your mandazi sections into the hot oil. Splash the oil over them to help them puff up. Don’t let them puff too high before turning otherwise they can form cracks. When they start puffing up, turn them over
Step 10: This is after they have puffed and been turned over. Now fry until the color changes.
Step 11: This is about mid-way through the frying, the color now is a nice light brown. I prefer them slightly darker so I let them fry a bit longer…
Step 12: There we are! Perfect color. Now remove them from the hot oil, and continue frying until all are done.
instead of can v use baking pd or soda pd
No Nishmath, this recipe requires yeast, not baking powder or soda.
Hello Fauzia, Thanks for the
Hello Fauzia, Thanks for the great recipes on your website. I made the coconut mandazis yesterday. I let the dough rise for 2h 15 min to double. (I am at a higher altitude- 3500ft). When I fried these, they didn’t puff up as much but the taste was great. I did make smaller ones & got 24 from the recipe. I used all the ingredients in the quantities specified but used 1 tsp of instant yeast as most of the other recipes that I have used required that much yeast.
Hello, thanks for trying my
Hello, thanks for trying my recipe. It could be that you rolled them out a bit too thin? Also, did you let them sit to rise a second time after cutting the mandazi before frying?
Can’t i add some salt . Will sugar alone really match with the food if we are to have mahamri with mbaazi?
No, don’t add salt for this recipe. Please try it as is for best results.
How many Mandazi will I get with 3 cups of flour? One more Question can I make it 1 day before I mean can I store it after frying? Thanks in advance
16 mandazi and yes you can store/freeze after frying for up to 2 weeks.
can i use water or normal milk instead of coconut one ?
i shouldn’t add baking powder at all right ?
You can use milk (not water) but make sure you add about 4 tbsp of melted butter to the recipe because coconut milk normally has some oil in it. No baking powder, the yeast is enough.
I tried this for the first time at home & it turned out great thanx
lovely recipes, I am tempted to try them out,
salaam fouzia i tried the recipes & i added egg but the mahamri turnerd to be hard after i fry,do u thimk is because of the egg.thanx
W/Salaam, could be. Why did you add egg, any reason? It is not in the recipe. Best to try the recipe as it is first and then make changes next time if you want. Also, make sure you knead the dough very well.
Salams Fauzia and Idd Mubarak. We are a big family so need kilo’s worth of flour for mahamri. How much of the other ingredients would we need to increase? Also can you use atta flour instead of white? Shukran
W/Salaam, 1 cup of flour is 120 grams. Please adjust the other ingredients accordingly.
I mean one kilogram of flour is what we use in order to make enough mahamris for us although we do freeze some of them for later use. Shukran
Why did they not cook well on the inside?
Not sure, did the dough rise after kneading? Maybe you rolled them out too thick?
in the previous recipe u said 3 level TEACUPS and in this one you’re saying 3 CUPS, which one to follow?
My teacups are of the SAME SIZE as the average measuring cups. Please refer to this note for my measurement conversions: My Measurements
hi,can i add oil on the recipe,because am using coconut powder
Hi, is the powder full fat? If so, no oil is needed. Simply mix the powder in water or milk as directed in the instructions of the pack you are using and use accordingly.
Hello, thank you for the wonderful recipes. i tried the mandazi recipe it turned out lovely and my husband loved it!!
Can I refrigerate the dough overnight and do the frying in the morning?
Yes that is fine.
Salaam Fauzia, whats the difference between light and heavy coconut milk? please get back to me as i want to make this tomorrow! thanks sis
W/Salaam, heavy is the thick milk, light is when you dilute the thick coconut milk with some water to make it thinner in consistency.
I added 1tbsp of margerine to the original recipe Im a bit scared hope they dont turn out oily and soggy!!! Was used to the margerine recipe and didnt think coconut milk would replace the margerine!!!
W/Salaam, do let me know how it turns out.
I am going to add abit of fermented milk to this n let u know. I dont have enought coconut thats y. Thank for sharing.
are you using coconut milk from fresh coconuts or are you getting it from the supermarket?