About the Recipe
In Zanzibar the , syrup we (then) used for Kaimatis is very simple with just sugar, water and cardamom and sometimes with Saffron for that rich and luxurious taste. However just like many traditional and authentic delicacies you find modern ways of serving the dish and in this case it the simple sugar syrup has developed into variety of syrups such as date, raisin , caramel and so on.
Kaimatis are a side sweet dish that is served in many Zanzibari homes for a special lunch or dinner but they are more served during the holly month of Ramadhan as an item to break fast at sunset accompanied by Turkish coffee to help all that sugar roll down.
Ingredients
Ingredients
1 cup all-purpose/plain flour
1/2 cup yogurt plus a little water
1 tbsp. ghee or butter
1 level tsp. instant yeast
Ingredients for Sugar Syrup
1 cup sugar
1/2 cup water
1/2 tsp. powdered cardamom
lemon rinds or saffron threads (whichever flavour you prefer)
Preparation
Boil syrup and cool completely
Mix the flour with all the above ingredients and beat thoroughly with your hand. It should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it’s a dough. Not runny and yet not too thick.
Cover and let it rise for about half an hour. Touch some oil with your fingertips and mix the mixture again.
Heat oil, then pick small portions and drop in the hot oil, then immediately lower the heat and fry on very low heat, stirring the Kaimatis continuously so that they color on all sides and get super crunchy.
From heat place directly into the cooled sugar syrup.
Serve and enjoy!