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Loading...Sweet, pillowy fried dumplings with a delicate cardamom aroma, popular along the Swahili coast of Tanzania and Kenya. These golden bites are drizzled with a fragrant sugar syrup and often served at celebrations, religious festivals, and tea time. Crispy on the outside and soft within, they balance caramel sweetness with warm spice.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings (about 20 dumplings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 60 gCarbs
- 2 gFiber
- 32 gSugar
- 6 gProtein
- 110 mgSodium
- 125 mgPotassium
- 65 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 20 mcgVitamin A
Ingredients
For the dumplings
- 2 cups (260 g) all-purpose flour
- 1/2 cup (120 g) plain whole-milk yogurt
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (120 ml) warm water (about 105°F)
- 1 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2 tbsp neutral oil, plus more for frying
For the cardamom syrup
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 4 green cardamom pods, lightly crushed
- 1 tsp lemon juice
- 1/2 tsp rose water (optional)
Directions
- In a small bowl, combine warm water, yeast, and 1 tsp of the sugar. Let stand 5 to 8 minutes until foamy and fragrant.
- In a large mixing bowl, whisk together flour, remaining sugar, ground cardamom, and salt. Add the activated yeast, yogurt, and 2 tbsp oil; stir until a soft, sticky dough forms.
- Cover the bowl with a clean kitchen towel and let rise in a warm spot for 45 minutes to 1 hour, until puffed and bubbly.
- While the dough rises, make the syrup: combine sugar, water, and crushed cardamom pods in a small saucepan. Bring to a gentle boil, stirring until sugar dissolves, then simmer 4 to 5 minutes until slightly thickened. Stir in lemon juice and rose water; keep warm.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Drop rounded teaspoons of dough into the hot oil in batches of 6 to 8, frying 2 to 3 minutes per side until deep golden brown.
- Use a slotted spoon to transfer fried dumplings to a paper-towel-lined plate for 30 seconds to drain excess oil, then immediately place them in the warm syrup and turn to coat for about 1 minute.
- Lift the coated dumplings out of the syrup with a slotted spoon and arrange on a serving plate. Repeat with remaining dough, maintaining oil temperature between batches.
- Serve the dumplings warm or at room temperature, drizzled with any remaining syrup and optionally sprinkled with a pinch of ground cardamom or toasted sesame seeds.
Cook’s Notes
- Maintain oil temperature at 350°F; too cool and the dumplings absorb oil, too hot and they brown before cooking through inside.
- If the dough is too sticky to scoop, lightly wet a spoon with water before portioning each dumpling.
- For a richer, more traditional coastal flavor, substitute the yogurt with an equal amount of thick coconut milk and add 1/2 tsp ground cinnamon to the syrup.
- Serve alongside Swahili spiced tea or strong Kenyan chai for an authentic afternoon treat.
