Kaimati Recipe with Powdered Sugar Coating

Swahili Kaimati Recipe

Craving a taste of coastal Kenya? Look no further than Kaimati, the golden, crispy, and irresistibly sweet dumplings that are a beloved treat. This Swahili kaimati recipe is your secrete to sweet, succulent Kaimati.

Kaimati is the Swahili rendition of Gulab Jamun. Wondering what Kaimati is called in English? Sweet dumplings! Some call it ‘fried sweet dumplings’. One thing that stands out is that they are sweet!

Perfect for any occasion, these little bites of heaven are coated in powdered sugar, making them a delightful snack or dessert. Whether you’re hosting a gathering or simply treating yourself, Kaimati is sure to bring a smile to your face and a burst of flavor to your taste buds. Let’s dive into this delicious recipe and bring a touch of East African coastal magic to your kitchen.

Benefits of Kaimati

Energy Boost: Kaimati is a great source of quick energy due to its carbohydrate content, making it a perfect snack for an energy boost.

Kaimati Ingredients and Procedure

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons of butter
• 1 tablespoon active dry yeast/baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup warm water/milk/coconut milk
• Oil for frying
• Powdered sugar for coating

If you are looking for kaimati recipe with yoghurt, – for additional flavor – add two tablespoons of unflavored yoghurt. Alternatives to yoghurt include fermented milk, cornstarch or sour milk.

Benefits of the Ingredients:

• All-Purpose Flour: Provides carbohydrates, which are essential for energy. It also contains some protein and fiber.
• Butter: Adds a rich, creamy flavor to mitai, enhancing its overall taste. Contains essential vitamins like A, D, E, and K, which are beneficial for overall health. Butter: Are There Health Benefits? – WebMD
• Coconut milk: It imparts a subtle coconut flavor, adding a unique twist to traditional mitai. Coconut milk is a great alternative for those who are lactose intolerant or prefer dairy-free options. Coconut milk is rich in vitamins C, E, B1, B3, B5, and B6, as well as iron, selenium, sodium, calcium, magnesium, and phosphorus.
• Yeast: Rich in B vitamins, yeast helps in the fermentation process, making the dough rise and giving Kaimati its light and airy texture.
• Sugar: Provides a quick source of energy and enhances the flavor of Kaimati.
• Salt: Enhances the overall flavor and helps balance the sweetness.
• Oil: Essential for frying, oil adds a crispy texture to the Kaimati. It also provides essential fatty acids.
• Powdered Sugar: Adds a sweet coating to the Kaimati, making it even more delicious.

Kaimati preparation procedure

• Prepare the Dough:
  • In a large bowl, mix the flour, yeast, sugar, butter and salt.
  • Gradually add warm water/coconut milk and mix until you get a smooth, sticky dough.
  • Cover the bowl with a damp cloth and let it rest in a warm place for about 1-2 hours, or until the dough has doubled in size.
• Fry the Kaimati:
  • Heat oil in a deep frying pan over medium heat.
  • Once the oil is hot, drop small spoonfuls of the dough into the oil.
  • Fry until the Kaimati are golden brown and crispy on all sides.
  • Remove from the oil and drain on paper towels.
• Coat with Powdered Sugar:
  • While the Kaimati are still warm, roll them in powdered sugar until they are well-coated.
  • Let them cool slightly before serving.

Tips:

• Proper Dough Consistency: Ensure the dough is smooth and sticky. It should be soft enough to drop easily into the oil but not too runny.
• Resting Time: Allow the dough to rest and rise in a warm place for at least 1-2 hours. This helps the dough to double in size and become airy.
• Oil Temperature: Maintain a medium heat when frying. If the oil is too hot, the Kaimati will brown quickly on the outside but remain uncooked inside. If it’s too cool, they will absorb too much oil and become greasy.
• Small Batches: Fry the Kaimati in small batches to avoid overcrowding the pan. This ensures even cooking and prevents the oil temperature from dropping.
• Drain Excess Oil: After frying, place the Kaimati on paper towels to drain excess oil. This keeps them crispy and less greasy.
• Powdered Sugar Coating: If using powdered sugar, coat the Kaimati while they are still warm for better adherence.

Enjoy your homemade Kaimati.

Whether you’re sharing with loved ones or indulging on your own, these sweet, crispy delights are sure to bring joy to any occasion. Follow this Swahili Kaimati recipe to replicate the sweetness of these snacks, with the authentic touch of the Kenyan coast. Happy cooking and savor every bite.

Author: Medza's kitchen

Maurine Medza is the heart and soul behind Medza's Kitchen, a vibrant culinary journal dedicated to sharing the joy of cooking and the art of creating delicious, wholesome meals. With a deep passion for food and a knack for turning simple ingredients into extraordinary dishes. I bring a unique blend of creativity and expertise to every recipe. At Medza's Kitchen, you'll discover a wide array of recipes, from comforting classics to innovative new creations, all designed to make cooking enjoyable and accessible for everyone.