Ingredients

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, sugar, baking powder, cardamom, and salt until well combined.

2. 2

   Make a well in the center of the dry ingredients. Add the egg, coconut milk, and melted butter.

3. 3

   Mix the ingredients with a wooden spoon or your hands until a soft, slightly sticky dough forms. If the dough is too dry, add a splash more coconut milk; if too sticky, add a little flour.

4. 4

   Transfer the dough to a lightly floured surface and knead gently for about 3-5 minutes until smooth and elastic.

5. 5

   Place the dough back into the bowl, cover with a clean damp cloth, and let it rest for 30 minutes. This allows the gluten to relax.

6. 6

   Divide the dough into 4 equal balls. On a floured surface, roll each ball out into a circle about 1/4 inch thick.

7. 7

   Cut each circle into 4 triangles (quarters). You can also cut them into squares or rectangles if preferred.

8. 8

   Heat vegetable oil in a deep pan or wok over medium heat. The oil is ready when a small piece of dough dropped in sizzles and rises to the top immediately.

9. 9

   Fry the mandazi in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side until they puff up and turn golden brown.

10. 10

    Remove the mandazi with a slotted spoon and drain on paper towels to remove excess oil.

11. 11

    Serve warm with tea or coffee.