Coconut-Cardamom Mandazi with Bananas

Puffy, lightly sweet East African doughnuts made with coconut milk and cardamom, crisp outside and fluffy inside. Perfect with chai and sliced bananas.

Ingredients

• 1 cup full-fat coconut milk, room temperature
• 3 bananas, sliced

From your pantry: 3 cups flour, ⅓ cup sugar, 1 tbsp baking powder, 1½ tsp ground cardamom, ¼ tsp salt, oil for frying, 2 tbsp powdered sugar.

Instructions

1. Whisk the flour, sugar, baking powder, cardamom and salt in a bowl. Add the coconut milk and mix, then knead on the counter for 4 to 5 minutes into a soft, smooth dough, adding a spoonful of water if it is dry.
2. Cover the dough with a light coat of oil and plastic wrap and rest 20 to 30 minutes.
3. Roll the dough ¼ inch thick and cut into 3-inch squares, then cut each into two triangles.
4. Heat 2 inches of oil in a heavy pot to 350°F. Fry 4 or 5 at a time, spooning hot oil over the tops so they puff, until deep golden, about 1½ minutes per side. Drain on paper towels.
5. Dust with powdered sugar and serve warm with sliced bananas.

Tip: If they don't puff, the oil is too cool: let it come back to 350°F between batches.

Nutrition per serving

Good for

Adapted from Sanjana Feasts.

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