Kaimati, crispy crunchy on the outside and soft on the inside, coated in a sweet saffron syrup.
Kaimati is a popular dessert made on the East Coast of Africa in Muslim households especially during Ramadan. Kaimati is a take on the Arabic dish Luqaimat. Small donut holes like balls are perfectly crispy on the outside and soft on the inside, enveloped in a sweet saffron flavored syrup. This is a nice dessert that’s enjoyed hot right as its ready!
The secret to the perfect Kaimati is that it should be crispy on the outside and soft inside. Also the sugar syrup should be just enough to coat the outside; if it soaks all the way in it gets soggy. The mixture is not as dry as a dough or thin like a batter, it should be mixed well until a smooth sticky mixture is ready.
This is a good beginners recipe, check it out.
Makes: approx 12-15 small Kaimati’s (size of donut holes)
Time: 50 mins
Ingredients for the Kaimati mixture:
- 1 cup of white flour
- 1 tbsp dry yeast
- 1 tsp sugar
- 3/4 cups coconut milk
- 1 tbsp melted ghee or butter
- Optional: pinch of salt
- 2 tbsp Plain Yogurt
- 1/8 tsp elaichi powder (cardamom)
For the Syrup you will need:
- 1 cup sugar
- 1 cup water
- Pinch of Saffron
- 1/8 tsp elaichi powder (cardamom)
- In a bowl, mix all the ingredients together for the mixture. Use a whisk and stir well till no lumps are left and completely smooth. Whip for a good 5 mins until it becomes a sticky mixture.
- Cover and set aside for 30 mins on the counter to let it rise.
- In the meantime, lets make the syrup. Add together all the syrup ingredients in a pot on medium high heat for 5 mins till the sugar is fully melted. Set aside.
- In a frying pan on medium high, heat up the oil.
- Now we drop small balls of the mixture in the oil to fry. You can do that using a small ice cream scoop used for cookies, or use 2 spoons, or a piping bag. Dip the utensils in oil in between to allow the mixture to easy drop into the oil.
- Turn and fry till lightly golden brown (not dark brown).
- Toss them in the warm syrup mixture till they are coated. Remove them from the syrup if there is excess so they don’t get soggy, remember we just need to coat not soak.
- Serve and enjoy immediately while they are piping hot!
Tips:
- Small melon baller or rounded measuring spoons work well to drop same size round balls in the oil.
- Be sure to whip the mixture really well and its very smooth with no lumps. the more its whipped the better.
- For other simple dessert ideas, check out more recipes in the Sweets Section.