👨‍🍳 Instruktioner

1. 1

   For the Mandazi: In a large bowl, whisk together the flour, instant yeast, 5 tbsp of sugar, and ground cardamom.

   💡 Proffstips: Ensure yeast is fresh for proper rising.
2. 2

   Add the heavy coconut milk and start mixing. Gradually add light coconut milk, a little at a time, until a soft, non-sticky dough forms. Knead for about 5-7 minutes until smooth and elastic.

   ⏱️ 7 minutes
3. 3

   Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour
4. 4

   Punch down the dough and divide it into two equal portions. Roll each portion into a ball, then flatten into a circle about 1/2 inch thick.

5. 5

   Cut each circle into 4 wedges. Arrange the wedges on a lightly floured surface, cover, and let them rest for another 15-20 minutes.

   ⏱️ 20 minutes
6. 6

   For the Chai: In a saucepan, combine water, milk, tea leaves, crushed cardamom pods, and sliced ginger. Bring to a boil.

7. 7

   Reduce heat and simmer for about 5 minutes to allow the flavors to infuse. Strain the chai into a teapot or directly into cups, adding the remaining 2 tbsp of sugar to taste.

   ⏱️ 5 minutes
8. 8

   Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat to about 350°F (175°C).

9. 9

   Carefully fry the mandazi in batches, turning occasionally, until golden brown on all sides. This should take about 3-4 minutes per batch.

   ⏱️ 4 minutes

   💡 Proffstips: Do not overcrowd the pan to maintain oil temperature.
10. 10

    Remove the mandazi with a slotted spoon and drain on paper towels. Serve warm with the Kenyan chai.