1 Tablespoon Instant Yeast
8 Tablespoons Sugar
1 Teaspoon Cardamon Spice
3/4 Coconut Milk
Pinch Salt
Cooking Oil for frying
Method
-Combine the All Purpose Flour, Yeast, Dessicated Coconut, Salt and Sugar in a large bowl. I used Instant Yeast which you can mix straight away with the dry ingredients. If you are using Dry Active Yeast, warm the Coconut Milk/ milk in a bowl, add the Yeast and Sugar and set it aside until it froths up
-Whisk the dry ingredients until well combined
-Add the warm milk into the dry ingredients and begin mixing
-Start kneading with your hands as you add more milk little by little
-The dough will start coming together as you knead continuously
-Knead the dough as you start forming it into a round form. After 20 minutes the dough will be ready as it would have formed an almost perfect round
-Cover the kneaded dough with a dump cloth in an oiled bowl and leave it to rise until it is double in size. If your Kitchen is not warm enough, you can put your oven on for a few minutes. Turn it off and place your covered dough inside, close the door and leave it there for 1 hour to rise. After 1 hour the dough will have risen and doubled in size
-Take the dough out of the bowl and place it on the floured board. Punch it to remove any air from the dough. Cut the dough into four equal parts
-Form the quatered doughs into a ball shape
-Roll it out into a long rectangle. The thickness should be 1/4 inch unless you want fleshy Mandazi you can roll it to a thick size
-Take a knife, preferably a serrated knife, and cut the rectangle into three equal long parts vertically
-Cut across the vertical lines so that you have squares formed
-Repeat the same process until all the dough balls that you had formed are done
-Cover the dough squares with a clean Kitchen cloth and let sit for 30-35 minutes
-After the 35 minutes, heat your heavy deep bottomed pan half filled with Cooking Oil. To check if the oil is ready, drop a small piece of dough into the oil after a few minutes. The piece should sizzle to the top immediately it is dropped in. Now you are ready to fry your Mandazi
-Carefully drop the Mandazi Dough several at a time. Do not overcrowd them so that they can have space to puff up. Immediately they start to float, use your spatula to cover/sprinkle the Mandazi with oil so that they puff up and do not remain flat
-Turn to cook the second side after a few seconds. Since the oil is hot you do not want to leave the Mandazis in the oil too long, they will start to burn or absorb too much oil
-Flip the Mandazis again so that the first side is cooked until golden brown
-Scoop them using your Spatula and let the excess oil drop back into the cooking pan
-Place on a Kitchen paper so that the excess oil is absorbed. Sprinkle with Icing Sugar (optional) and serve warm. You can take with Tea, Coffee, Juice, Beans or just have them like that
-I did not want my Mandazi too fleshy, I like them a bit hollow. How thick or thin you roll your dough determines how much flesh you get inside the Mandazi. Enjoy our favorite Kenyan snack!

- 3 Cups + 2 Tablespoons All Purpose Flour
- 1 Tablespoon Instant Yeast
- 8 Tablespoons Sugar
- 1 Teaspoon Cardamon
- 3/4 Cups Coconut Milk/Milk
- Pinch Salt
- 1 Cup Vegetable Oil
Soft & Fluffy Mandazi – FAQs & Nutrition Card
FAQs
What are mandazi made from?
Mandazi are made using flour, sugar, yeast or baking powder, coconut milk or regular milk, a pinch of cardamom or cinnamon for flavor, and water. The dough is kneaded, rested, then fried until golden.
Are mandazi the same as doughnuts?
Similar in preparation, but mandazi are typically less sweet, often triangular, and can be flavored with coconut, cardamom, or nutmeg for a unique taste.
Can I use baking powder instead of yeast?
Yes! While yeast gives a fluffier texture, baking powder is a great alternative for a quicker version. Adjust quantities and skip the rise time if using baking powder.
Can mandazi be baked instead of fried?
They can be baked at 180°C (350°F) for about 15–20 minutes, though the texture will be slightly different — more like a soft bread roll than a doughnut.
How do I make sure my mandazi are fluffy inside?
Ensure the dough is kneaded well and given enough time to rise if using yeast. Don’t roll the dough too thin — about ½ inch thick is ideal.
How should I serve mandazi?
Best served warm, with tea or coffee. You can sprinkle them with powdered sugar or serve with honey, jam, or fruit on the side.
🖨️ Printable Nutrition Card: Classic Mandazi (Per 1 piece, approx. 60g)
Nutrient | Amount (approx.) |
---|---|
Calories | 180 kcal |
Carbohydrates | 25 g |
Sugars | 6 g |
Protein | 3 g |
Total Fat | 7 g |
Saturated Fat | 2 g |
Fiber | 1 g |
Sodium | 80 mg |
Prep Time | 15 minutes + 1 hr rise |
Cook Time | 15 minutes |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
3 Comments
I made some yeast mandazis a few weeks ago (Beignets) and flavoured them with cardamom. I love hot mandazi na masala tea. So good!
ReplyDeleteI knoooooow! Mandazis are so comforting and just delicious! I'll check your recipe out. When I make them I will tag you 😊😊
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