Would you believe me if I told you that for the longest time I used to say cardamon instead of cardamom? Funny!
Maandazis are not things I usually make and I honestly don’t know why. Thankfully my husband enjoys making them and does so occasionally.
This time round my brother, Man G, decided to make and share his recipe. These maandazis are perfect for breakfast or as a snack.
In big bowl add in the milk, I convinced him to also add coconut milk.
Add in the sugar and lemon zest.
In another bowl, beat the eggs and vanilla essence mixture.
Pour in the eggs.
Combine the flour, baking powder and cardamom then add it to the wet ingredients.
Keep mixing with a wooden spoon until the flour is combined and the dough is a bit sticky. On a floured surface knead the dough, adding flour gradually until the dough is soft and no longer sticky.
Rub some vegetable oil on the dough then cover with cling film and let the dough rest. Man G let it rest overnight though he says one hour is good enough.
Once the dough is well rested, you are ready to make maandazi.
Start by heating the vegetable oil for frying the maandazi. Separate the dough into four parts then roll out each part and cut into your desired shapes.
Once the oil is hot, fry up the maandazi. As you can see I am in need of a proper deep frying pan.
Fry until golden. Keep the cooked maandazi covered to keep them soft.