Kaimati
kaimati za sukari
East African sweet yeast dumplings coated in fragrant sugar syrup, often flavored with cardamom.
About this dish
East African sweet yeast dumplings coated in fragrant sugar syrup, often flavored with cardamom. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Swahili cardamom kaimati
Batter
- 250 g all-purpose flour
- 150 ml coconut milk
- 70 ml water
- 2 tbsp plain yogurt
- 4 g instant yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 tsp ground cardamom
Syrup
- 200 g sugar
- 120 ml water
- 1/4 tsp ground cardamom
- 750 ml oil for frying
- 1
Batter: 250 g all-purpose flour; 150 ml coconut milk; 70 ml water; plus the remaining ingredients listed for this component. Beat batter ingredients into a thick, sticky batter. Cover and rise until doubled, 45-60 minutes. Use lukewarm liquid and beat until no dry flour remains; cover and judge the rise by volume and bubbles.
- 2
Syrup: 200 g sugar; 120 ml water; 1/4 tsp ground cardamom. Simmer syrup ingredients 6-8 minutes until thickened; keep warm. Dissolve sugar first and simmer until lightly syrupy, not hard caramel.
- 3
Drop small spoonfuls of batter into oil at 170°C/340°F. Fry in batches 4-5 minutes, turning until golden and cooked inside. Use a thermometer and small equal portions in a pan no more than half full. Turn gently and cut one for a cooked fluffy center.
- 4
Drain and toss in syrup to coat. Let stand on a tray until the glaze sets. Drain before coating, toss gently and separate on a tray so the syrup can set.
Note
This specifies a coconut-milk-and-yogurt version. Unlike lokma immersed in cold syrup, these are tossed in a thick glaze.