Mandazi (coconut & cardamom beignets) recipe | Good Food
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
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Cooking tools:
- Kitchen scale
- Deep-fry thermometer
- Rolling pin
- Pot
- Saucepan
- Slotted spoon
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Kitchen towel
- Paper towel
- Stove
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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