Name: Mandazi (coconut & cardamom beignets)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 24
Ingredients: 400ml coconut milk; 7g fast-action dried yeast; 675g plain flour plus extra for dusting; 215g caster sugar; 1 tbsp ground cardamom; 1 egg (optional); 1 litre vegetable or sunflower oil

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Mandazi (coconut & cardamom beignets)

Mandazi (coconut & cardamom beignets)

Dina & Bibi Macki

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Makes 24

More effort

Prep: 25 mins

Cook: 20 mins

plus 2 hrs proving

A star rating of 5 out of 5.1 ratingRate

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Try these pillowy pockets of cardamom and coconut. A cultural delicacy for Omanis and Zanzibaris, enjoy as they are or try with curries to mop up sauces

Freezable

Dairy-free

Egg-free

Vegan

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beignets

A star rating of 4.2 out of 5.6 ratings

Cardamom & pistachio biscuits

A star rating of 2 out of 5.1 rating

Sweetcorn beignets

A star rating of 2.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

400ml coconut milk
7g fast-action dried yeast
675g plain flour

plus extra for dusting
215g caster sugar
1 tbsp ground cardamom
1 egg

(optional)
1 litre vegetable or sunflower oil

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Nutrition: Per serving

kcal199
fat6g
saturates3g
carbs31g
sugars9g
fibre1g
protein4g
salt0.01g

Method

step 1

Warm the coconut milk in a pan for a few minutes over a low-medium heat until warm but not hot, then mix in the yeast and set aside for 5 mins. Tip the other ingredients (except the oil) into a large bowl, then add the warm coconut milk and yeast mixture.
step 2

Knead the mixture in the bowl for 15 mins by hand, or 7-10 mins in a stand mixer until smooth. Cover the bowl and leave to rest in a warm place for 1 hr 30 mins until doubled in size.
step 3

Divide the dough into six pieces. Knead each piece lightly on a floured work surface, shape into a smooth ball, then roll into flat circles about 1.5cm thick. Cut each ball into quarters to give you four triangles. Cover with a clean tea towel and leave to rise for 30 mins.
step 4

Heat the oil in a large pan over a medium-high heat, ensuring it is no more than two-thirds full. When it reaches 180C, you’re ready to cook. If you don’t have a cooking thermometer, carefully drop in one triangle – it should rise to the top and puff up.
step 5

Carefully drop the triangles into the oil, cooking in batches of three. Cook for 2-3 mins, then carefully turn them and cook for another 2-3 mins. If they turn dark brown very quickly, lower the heat. The mandazi should look like they’re about to pop and have a white rim around the middle. Drain on kitchen paper and leave to cool a little before serving.

Recipe from Good Food magazine, November 2021

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