Evaporated milk(5 oz. can) or ¾ cup canned coconut milk
1 large egg
½ cup sugar
1 teaspoon salt
3½ – 4 cups all purpose flour
¼ cup grated coconut or coconut flakes
1 teaspoon crushed cardamom spice
1 teaspoon grated nutmeg or cinnamon
powdered sugar or cinnamon sugar to sprinkle
Vegetable oil for deep frying
Instructions
In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add egg mix.
Then add 3 ½ cups flour, cardamom, nutmeg, grated coconut and continue mixing by hands or in a stand mixer .
Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually add the remaining flour if you need to, err on the side of less flour than more flour. Mix dough until smooth about 1 -2 minutes.
Place dough in a greased bowl, turning once to coat. Cover Loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
Roll out dough in to 1 inch thick. Cut in bite size
In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees.
Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. serve warm