Ingredients for the dough:
3 cups flour
2 tbsp sugar
1 tbsp yeast
3 tbsp margarine
1/2 tsp salt
1/2 baking powder
1 cup coconut milk (substitute with milk or water)
1 tsp cardamon powder
Oil for deep frying
Ingredients for the sugar syrup:
1 1/2 cup sugar
3/4 cup water
1 tsp cardamon powder
- In a pan, add the ingredients for the sugar syrup and set it on medium heat for about 10 minutes, until when you touch the syrup with two fingers, they get sticky.
- Set the pan aside to cool.
- In a clean bowl, sieve the flour, add sugar, salt, baking powder, yeast and cardamon powder and mix the dry ingredients throughly with clean hands.
- Add the margarine into the flour mixture and continue mixing it to form a crumbly sand-like texture.
- Gradually, add the coconut milk and start kneading to form a sticky dough.
- Continue kneading the dough for approximately 7 minutes until it is soft.
- Divide the dough into 3 equal portions and form a ball out of each portion.
- Place the balls into the bowl and cover the bowl with a clean cloth and place it in a warm environment to allow the dough to rise for about 30 minutes.
- After 30 minutes, the balls will have risen and will be ready to roll.
- On a clean surface, sprinkle some flour and take one portion of the dough and start rolling it with a rolling pin.
- Roll to about a quarter inch thick.
- Using a knife, cut the dough into stripes and on each stripe cut at intervals of an inch to form a rhombus shape.
- Repeat the process with the rest of the portions of dough.
- In a pan, add some oil and heat the oil to prepare it for deep frying.
- Slowly dip the uncooked Mitai into the hot oil and fry them on both sides until they turn light brown.
- Take a large pan and place it on low flame.
- Add the sugar syrup and let it heat for about a minute
- Slowly add the Mitai into the pan.
- To ensure that each Mitai is coated with the sugar syrup, remove the pan from the flame and throw the Mitai in the air so that with each throw, the upper side of each piece becomes the lower side and as it gets back to the pan, it’s coated with the sugar syrup
- Continue throwing them in the air until the sugar syrup has fully crystallized around each Mitai.
- Switch off the flame and place your Mitai on your serving dish.
- Serve them warm with a cup of your favorite hot beverage.
***Feel free to leave your comments below, including which Swahili dish you would like Naima to provide a recipe for next time***