Kaimati - Sweet African Dumplings

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• Vegetable oil, for frying Vegetable oil, for frying
• For the syrup: For the syrup:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 75g, 45g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, cardamom, cinnamon, and salt.
2. 2.
   Gradually add the milk to the dry ingredients and mix until a soft dough forms.
3. 3.
   Knead the dough for a few minutes until it becomes smooth and elastic.
4. 4.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
5. 5.
   In the meantime, prepare the syrup by combining the sugar, water, and lemon juice in a saucepan. Heat over medium heat until the sugar dissolves and the syrup thickens slightly. Remove from heat and set aside.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Pinch off small portions of the dough and shape them into small balls or discs.
8. 8.
   Carefully drop the dough into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel.
9. 9.
   Dip the fried dumplings into the prepared syrup, ensuring they are fully coated.
10. 10.
    Allow the dumplings to soak in the syrup for a few minutes before serving.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor.
• Lemon juice — Squeeze the lemon just before adding the juice to the syrup to ensure freshness.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cloves or nutmeg to the dough.
• Make sure the oil is at the correct temperature before frying to ensure the dumplings cook evenly and don't absorb excess oil.
• Allow the dumplings to cool slightly before dipping them in the syrup to prevent them from becoming too soggy.
• Serve the Kaimati warm for the best taste and texture.
• If you prefer a less sweet version, reduce the amount of sugar in the syrup.

Serving advice

Serve the Kaimati as a dessert or a sweet snack. They are best enjoyed warm and can be served on their own or with a cup of tea or coffee.

Presentation advice

Arrange the Kaimati on a serving platter and drizzle any remaining syrup over the top. Garnish with a sprinkle of powdered sugar or a few crushed pistachios for an elegant touch.