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6 Serves
82 Mins
In a large mixing bowl, combine the flour, sugar, baking powder, and ground cardamom. Whisk the dry ingredients together until well incorporated.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
184 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Gradually add the coconut milk to the dry mixture, stirring until a soft dough forms. Knead the dough on a clean surface until smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest for 30 minutes to allow the leavening agent to activate.
Roll the dough out using a rolling pin to about 1/2 inch thickness, then cut into triangles using a knife.
Heat the cooking oil in a deep-frying pot over medium heat. Carefully drop the dough triangles into the hot oil.
Fry the Mandazi until golden brown on both sides, using a slotted spoon to turn them and remove them from the oil. Drain on paper towels before serving.
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Sri Lankan