Mini Soft Mandazi: Spiced and Simply Irresistible
If you’ve ever wanted a perfectly soft, sweet, and spiced bite-sized treat, then this mini soft mandazi recipe will delight you.
A delicious fusion between the rich flavor of mahamri and the fluffy texture of mandazi, these golden nuggets are the perfect breakfast or teatime snack.
Soft on the inside, crisp on the outside, and fragrant with warm spices like cardamom and cinnamon, they offer a comforting, homemade experience that’s both nostalgic and irresistible.
This recipe came about by accident—but what a beautiful accident it was! While experimenting with ingredients one day, I stumbled upon a method that produced mini mandazi that were softer and more flavorful than any I’d made before.
The result? A recipe that’s now a firm favorite in my household, especially during festive seasons and family gatherings.
Whether you’re a seasoned cook or just starting out, this recipe is simple and rewarding. It uses ingredients that are easy to find in most kitchens, yet it creates something truly special.
The addition of both yeast and baking powder gives these mini mandazi a wonderful rise and airiness. The blend of sugar, cardamom, and cinnamon provides a sweetness and depth of flavor that will have you reaching for just one more.
Another feature that makes this recipe a winner is its size. These are mini mandazi, which means they’re perfect for little hands, party platters, or snack boxes.
They’re also great for portion control—if you can stop at just a few! Fry them to a golden perfection and enjoy them hot and fresh, or store them for a delicious snack later.
I always prefer using freshly ground cardamom because it truly elevates the flavor to another level. But don’t worry—if you’re using store-bought ground cardamom, this recipe is flexible and still turns out delicious. I’ll be sharing a full recipe soon on how I grind my own cardamom at home. In the meantime, you can watch a short video of how I do it here.
Let’s dive in and make the softest, tastiest mini mandazi you’ve ever tried.
Mini Soft Mandazi Recipe – Sweet, Spiced & Delicious
Equipment
- 1 Mixing Bowl
- Measuring cups & spoons as needed
- 1 Rolling Pin
- 1 Thin bread knife or dough cutter
- 1 Deep frying pan or pot
- 1 Slotted Spoon
- Paper towels
- 1 Clean Kitchen Towel
Ingredients
- 3 cups all-purpose flour
- 6 tbsps sugar (or adjust to taste)
- 1 tsp yeast
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp cardamom (or ¾ teaspoon if freshly ground)
- ⅓ tsp salt
- 1 tbsp margarine/ butter
- 1 egg
- 1 cup milk (May vary)
- Cooking oil for deep frying
Instructions
- Mix the Dry IngredientsStart by adding the dry ingredients into a large bowl - the flour, sugar, yeast, baking powder, cinnamon, and cardamom (use less if grinding your own at home)Give these a good mix with your hands or wooden spoon.Finally, add the salt last so it doesn’t directly contact the yeast. Mix thoroughly.
- Incorporate the MargarineRub in the margarine using your fingers until the mixture resembles fine crumbs.
- Add the Wet IngredientsMake a well in the center of the dry mix. Add the egg and half of the milk.Stir with a wooden spoon to begin forming the dough. Gradually mix in the rest of the milk with your hands until you achieve a soft, pliable dough. The milk amount may vary slightly depending on the flour brand. You may use a cup or slightly less.
- Knead the DoughTransfer the dough to a floured surface and knead for 5 minutes.
- Proof the DoughCover the dough with a clean kitchen towel or cling film. Place in a warm area for 1 hour to rise. If your kitchen is cold, use a warm microclimate—like a turned-off oven with the light on or, place it over a pan with warm water.
- Knead Again, Roll, and CutAfter an hour, knead the dough for 2–3 more minutes to eliminate air bubbles and improve texture.Flour your work surface and roll out the dough to 1 cm thickness. Use a sharp knife or thin bread knife to cut into small, bite-sized pieces.
- Heat Oil and TestHeat oil in a deep pan. Use a small test piece of dough to check the temperature. It should brown evenly without burning or absorbing too much oil.
- Fry to PerfectionCarefully slide the mini mandazi into the oil. Don’t overcrowd the pan.Pro Tip: Flip them immediately after placing them in the oil to avoid large air pockets.Fry until golden brown on both sides.
- Remove and drain on paper towels.Fry the rest the same way until all the mini mandazi are done.
- ServeEnjoy your mandazi warm or cooled with your tea, favorite beverage, or as is.
Notes
FAQ – Mini Soft Mandazi
Q1: Can I use coconut milk instead of regular milk?
Yes! Coconut milk adds a rich, tropical flavor and makes the mandazi more like traditional mahamri. Simply substitute in equal measure.Q2: How do I store leftover mandazi?
Store cooled mandazi in an airtight container at room temperature for up to 2 days. To reheat, lightly warm them in the oven or microwave.Q3: Can I freeze mandazi?
Absolutely. Let them cool completely, then freeze in a zip-top bag for up to 1 month. Reheat directly from frozen using a microwave or oven. You can also get them out of the freezer the night before to thaw completely by morning.Q4. Can I make the mandazi dough ahead of time?
Yes, you can make mandazi dough in advance. After kneading, allow it to rise, punch it down, then refrigerate it overnight. The next day, bring the dough to room temperature before rolling and frying. Alternatively, you can let the dough rise overnight at room temperature (if it's cool), then punch it down and proceed with shaping and frying. Both methods work well and help deepen the flavor of your mini mandazi.Q5: What oil is best for frying mandazi?
Use a neutral-flavored oil like a vegetable oil. Make sure it’s heated to the right temperature to prevent greasy results.Q6: What if I don’t have cardamom?
You can skip it or replace it with nutmeg or allspice. However, freshly ground cardamom adds an authentic flavor that’s worth using if you can.Q7. What is the difference between mandazi and mahamri?
Mandazi is a soft, lightly sweetened fried dough often flavored with spices like cinnamon. Mahamri includes yeast and cardamom, giving it a slightly fermented flavor. This recipe blends the best of both for a rich, sweet spiced mandazi flavor.Q8. How do I make mandazi soft and fluffy?
Use a combination of yeast and baking powder, incorporate beaten egg and milk, and let the dough rise fully in a warm place. Kneading after the rise also helps improve softness.Q9. Can I make mini mandazi without eggs?
Yes, you can substitute the egg with 2 tablespoons of plain yogurt or a flaxseed egg. However, the egg adds richness and helps the mandazi stay soft longer. You can also check out our soft 4-ingredient mandazi recipe without eggs here.Q10. How do I grind fresh cardamom at home?
Crack open the pods, remove the seeds, lightly roast them, and grind them in a mortar and pestle or spice grinder. Freshly ground cardamom adds deep, fragrant flavor to your cardamom cinnamon mandazi. I will soon share a recipe where I grind cardamom at home on the blog.Q11. Why are my mandazi absorbing too much oil?
If your mandazi are absorbing too much oil, the most common cause is that the frying oil isn’t hot enough. Always heat the oil to the right temperature before frying—use a small test piece of dough to check. It should bubble and rise gently without burning. Also, avoid overcrowding the pan. Adding too many pieces at once can lower the oil’s temperature, leading to soggy mandazi. Fry in small batches to maintain consistent heat and achieve perfectly golden, crisp, and non-greasy results.Q12. What else can I serve with mandazi?
Enjoy with chai, black tea, coffee, passion juice, or even a mango smoothie. They’re great on their own or with a light fruit jam.Enjoy Your Homemade Mini Soft Mandazi!
These mini soft mandazi are everything you’d want in a sweet, spiced treat. The combination of cardamom and cinnamon gives a fragrant, warm flavor, while the egg and milk make the dough wonderfully soft.
They’re great served hot with tea, coffee, or juice. You can also pack them in lunchboxes or store them in an airtight container for a day or two—though they rarely last that long!
This recipe has become a treasured one in my home. We especially enjoy it during festive seasons, Sunday brunches, and when hosting guests. The mini size makes them ideal for sharing—and trust me, everyone will want seconds.
If you’ve loved this recipe, check out other recommended breakfast and snack recipes below designed for homemakers, food lovers, and anyone who wants to serve simple yet memorable dishes, and mostly without an oven.
And stay tuned—I’ll soon be sharing a guide on how to grind your own cardamom spice at home for maximum flavor!
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Thank you for trying this mini soft mandazi recipe. Let me know how it turns out in the comments. Until next time, happy cooking!
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