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Loading...Mandazi are the beloved fried pastries of Uganda, lightly sweet and gently perfumed with cardamom. Crisp on the outside and pillowy within, they are traditionally served warm with hot tea for breakfast or as an afternoon snack.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yieldabout 16 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 14 gSugar
- 6 gProtein
- 290 mgSodium
- 150 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp fine salt
- 1 large egg
- 1 cup (240 ml) coconut milk, well shaken
- 2 tbsp unsalted butter, melted
For frying and finishing
- 2 cups (480 ml) neutral vegetable oil, for frying
- 1/4 cup (30 g) powdered sugar, for dusting
Directions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cardamom, and salt until evenly combined.
- In a separate bowl, whisk the egg, coconut milk, and melted butter until smooth, then pour the wet mixture into the dry ingredients.
- Stir with a wooden spoon until a soft, slightly tacky dough forms, then turn out onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic.
- Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for 10 minutes so the gluten relaxes.
- Roll the rested dough out to about 1/4-inch (6 mm) thickness and cut into triangles, rectangles, or small rounds using a sharp knife or cutter.
- Heat the oil in a deep heavy-bottomed pot to 350°F (175°C) over medium heat; the oil should be about 2 inches deep for proper frying.
- Fry the dough pieces in small batches for 2 to 3 minutes per side, turning once, until deep golden brown and puffed; do not crowd the pot.
- Drain the fried mandazi on a wire rack or paper towels, dust with powdered sugar while still warm, and serve immediately with Kenyan or Ugandan tea.
Cook’s Notes
- Maintain oil temperature between 340 and 350°F; too hot and the mandazi will brown outside before cooking through, too cool and they will absorb excess oil.
- For a vegan version, omit the egg and increase the coconut milk to 1 1/4 cups; the texture stays soft and tender.
- Mandazi are best eaten the day they are made, but leftovers can be reheated briefly in a dry skillet or toaster oven to restore their crispness.
- A pinch of freshly grated nutmeg or a teaspoon of vanilla extract adds a lovely background note alongside the cardamom if you want to experiment.
- If the dough feels sticky after resting, dust your hands and surface lightly with flour rather than adding more to the dough, which can make the final texture tough.
