Coconut and Cardamom Mandazi

Ingredients

• Oil such as safflower or vegetable for frying
• 2 cups (250g) all-purpose flour, plus more for surface as needed
• 1/3 cup (60g) granulated sugar
• 1 teaspoon freshly and coarsely ground cardamom (from about 12 green cardamom pods)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup (125ml) full-fat coconut milk
• 1 large egg, room temperature, lightly beaten
• Confectioners' sugar, for serving

Instructions

1. 1

   Heat 1/2 inch of the oil in a heavy-bottomed pan, pot or Dutch oven fitted with a deep-fry thermometer over medium heat to 180 degrees C. Line a large plate or baking sheet with paper towels.

2. 2

   Whisk together the flour, granulated sugar, cardamom, baking powder, salt and cinnamon in a large bowl.

3. 3

   Make a well in the center and pour in the coconut milk and egg. Starting in the middle, use a rubber spatula to mix together, gradually incorporating the flour until a sticky dough forms. On a lightly floured work surface, knead the dough until smooth, adding a tablespoon of flour at a time as needed to keep your hands from sticking.

4. 4

   Turn the dough out onto a clean lightly floured work surface. Use a rolling pin to roll out the dough into a 1/4-inch-thick rectangle. Cut the mandazi into about two dozen 2-inch squares or rectangles.

5. 5

   Working in batches, fry the mandazi, using a spider to turn so both sides cook evenly, until golden brown, 2 to 3 minutes per side.

6. 6

   Drain on the prepared plate. Dust on top a light blanket of confectioners' sugar. Mandazi are best enjoyed warm.