Soft milk mandazi Recipe by ka lion (2024)

FAQs

What causes mandazi to be hard? ›

Crowding the mandazi in the pan will make them fry slowly, hence hardening somewhat, or absorbing some oil in the process. Allow at least a centimeter between the pieces as you fry.

Apply some little oil on you dough then keep it in an air tight lid container to rest for about one hour or overnight if dough was made at night.

Making Mandazi is a simple process. We prepare the dough by mixing together self-raising flour, coconut milk, sugar, salt and ground cardamom seeds. Work the dough until it is smooth and elastic. Next, rest it for at least 20 minutes before rolling it into a circle.

If you don't want to use commercial baking powder, mix 1/4 teaspoon (1.25 grams) baking soda, 1/2 teaspoon cream of tartar, plus 1/4 teaspoon of cornstarch or 1/4 teaspoon (1.25 grams) baking soda plus 1/2 cup (120 ml) of an acidic ingredient such as buttermilk, sour milk or yogurt.

👩🏾‍🍳 Heat up the cooking oil in a deep pan on a medium heat, too high will brown the manadazi before they are ready inside and not heated enough will make the mandazi absorb oil so find a happy medium, try one piece of manadazi first and if it comes up to the surface straight away without browning the oil is ready.

1- Knead the dough

If your dough is slightly hard and not dry, you can try to soften it by kneading the dough between your fingers or rolling it between your hands (clean of course, to avoid mixing dust or dirt with the dough).

Generally speaking, you would use between 40 and fifty grams of baking powder per kilo of flour when making self rising flour. You can use that same calculatiomain a recipe for mandazi, which are basically cardamom flavored beignets or donuts.

A doughnut or other fried cake.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape.

Add Water and Form Dough: Gradually add the warm water to your dry ingredients. Start with about half a cup, mixing it in thoroughly, then continue adding more until the dough comes together. You're aiming for a non-sticky dough. Knead it in the bowl for about 5 minutes.

What is the difference between Mahamri and mandazi? ›

Originating on the Swahili Coast of East Africa, mandazi (sometimes spelled maandazi) are typically hollow, triangular fried dough pockets. Mildly sweet in flavor, they're often enjoyed as a snack in Tanzania and Kenya. When made with coconut milk (as these are), they're commonly called mahamri or mamri.

A milkman adds a small amount of baking soda to fresh milk to prevent acidification of milk. By adding a small amount of baking soda, the milkman shifts the pH of the fresh milk from 6 to slightly alkaline so that he can keep it for a longer time as the milk in alkaline condition, does not set curd easily.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

As a general rule of thumb, you'll want to use about 1 to 1 1/2 teaspoons of baking powder per cup of all-purpose flour.

Combining the two leavening agents produces a biscuit that is both light and tangy. In baking as in life, it's all about balance. Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you'll often see both baking soda and baking powder in a recipe.

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

What Can Make Baking Difficult. If you're wondering why baking is difficult, the simplest answer is that it is a science. When you're baking anything, from a batch of cookies to a loaf of bread, you need to use the ingredients that will not only taste good together but will lead to the proper chemical reaction.

Overcooking: Cooking roti for too long makes it hard and chewy instead of soft and pliable. Ignoring Rest Time: Not allowing the dough to rest can lead to tough roti. High Heat: Cooking on too high heat can burn the roti outside without giving it a chance to puff up.

Cook the half cakes on low heat first. After they start cracking you can add the heat to ensure they cook all the way through. After frying the first batch let the oil cool slightly before frying the second batch. Don't put too much baking soda or it could leave a bitter after taste.