Home-made Mandazi
Make Home-made Mandazi once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 750 g Self-raising Flour
- 6 tbsp Sugar
- 2 Eggs
- 1 cup Milk
Method
- This is one recipe a lot of people have requested and I have tried to make it as simple as possible and I hope it will work for you. Make sure you use the right flour which is basically one with raising agents. Adjust the amount of sugar to your taste and try using different flavours to have variety whenever you have them.
- You can use Coconut milk instead of regular milk, you can also add desiccated coconut to the dry flour or other spices like powdered cloves or cinnamon.
- For “healthy looking” mandazis do not roll the dough too thin before frying and use the procedure I have indicated above.
- Mix the flour,cinnamon and sugar in a suitable bowl.
- In a separate bowl whisk the egg into the milk
- Make a well at the centre of the flour and add the milk and egg mixture and slowly mix to form a dough.
- Knead the dough for 3-4 minutes or until it stops sticking to the sides of the bowl and you have a smooth surface.
- Cover the dough with a damp cloth and allow to rest for 15 minutes.
- Roll the dough on a lightly floured surface into a 1cm thick piece.
- Using a sharp small knife, cut the dough into the desired size setting aside ready for deep frying.
- Heat your oil in a suitable pot and gently dip the mandazi pieces to cook until light brown on the first side then turn to cook on the second side.
- Serve them warm or cold
Tips for the best Home-made Mandazi
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Kenyan base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Home-made Mandazi recipe hard to make?
It is rated hard: 4 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for self-raising flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Home-made Mandazi ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Recipe data via TheMealDB — source
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