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ROSEMARY CARDAMOM SOFT MAANDAZI/MAHAMRI/MANDAZI
ROSEMARY CARDAMOM SOFT MAANDAZI/MAHAMRI/MANDAZI

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We hope you got insight from reading it, now let’s go back to rosemary cardamom soft maandazi/mahamri/mandazi recipe. You can cook rosemary cardamom soft maandazi/mahamri/mandazi using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare ROSEMARY CARDAMOM SOFT MAANDAZI/MAHAMRI/MANDAZI:
  1. Provide 1 Kg (Maandazi) Flour
  2. Provide 1/4 Cup Melted Butter
  3. Take 1/2 Cup Sugar
  4. You need Diced Rosemary
  5. Use 2 Whisked Eggs
  6. Use 4 Cups Warm Milk
  7. Take 1/4 tsp Salt
  8. Get 1 tsp Baking Powder
  9. You need 1 tsp Yeast
  10. Provide 1 tsp Cardamom
  11. You need Oil for frying
Steps to make ROSEMARY CARDAMOM SOFT MAANDAZI/MAHAMRI/MANDAZI:
  1. Into the flour bowl add in the baking powder, yeast, cardamom and salt. Using a whisk combine the dry ingredients well. Next add in the sugar and continue mixing.
  2. Add in the melted butter bit by bit as you mix. Add in the diced rosemary and continue mixing. Add in the whisked eggs and continue using your whisk for a bit to mix then change and use your hand. (You can use a stand mixer)
  3. Creating a well at the center, add in the warm milk, a cup at a time as you knead. Add in some oil and continue kneading till the dough is soft but not sticky. Shape the dough in a round-like.
  4. Lift the dough, apply some oil in the bowl, some oil around the dough, cover it with a towel or foil and let it sit in a warm place like the oven or microwave. Let it rise till it doubles in size. (Mine took 3 hours)
  5. After, press the dough to release some air. Divide the dough into 2 or 3 parts depending on your counter surface, and cover the remaining dough.
  6. On a clean oiled counter surface, use a rolling pin, roll the dough till its thin in thickness. Cut along and across to form sections. The shapes depend on your liking.
  7. In a sufuria or pot add in the cooking oil and switch on the gas. To know the oil is hot enough you can insert one end of the rolling pin and if you see bubbles around it then its hot enough.
  8. Add in the sections at a time but don't over crowd the sufuria. Flip once the underside starts to turn brown. When both sides are brownish in color remove from the oil and repeat for the rest.
  9. Let them cool for few minutes then serve.

Luxuriously packed with almonds and sprinkled with pistachios, it is so easy to make! Great recipe for a traditional dessert to serve for holidays, wedding party or Valentines day. This Persian almond cake with cardamom and pistachios soaked in honey works well with rose water whipped. Palate: Lime, lemon curd, buttermilk, vanilla, kiwi, citrusy juniper, juniper, mint, spearmint, anise, celery seed, rosemary, cardamom, cinnamon, lemon pepper, peppery spice, nice sweetness, creamy mouth feel, delicious. See more ideas about recipes, food, cooking recipes.

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