Kaimati

Ingredients

Batter

• 300 gplain flour
• 7 ginstant yeast
• 1 tbspsugar
• ½ tspground cardamom
• a pinch of salt
• 250 mlcoconut milk, warm

Syrup

• 300 gsugar
• 150 mlwater
• 1 tsplemon juice
• 4cardamom pods, crushed
• 1 tbsprose water

To fry

• oil, for deep frying

Directions

1. Whisk the flour, yeast, sugar, cardamom and salt with the warm coconut milk into a thick, smooth batter.
2. It should be a batter rather than a dough, thick enough to hold its shape on a spoon but too loose to handle.
3. Beat it hard for 5 minutes, lifting and slapping, which develops it and works air in.
4. Cover and leave it somewhere warm for about 2 hours, until risen and full of bubbles.
5. Make the syrup: boil the sugar, water, lemon juice and cardamom for 8 minutes to a light syrup, then add the rose water and let it cool completely.
6. Cool the syrup fully. Hot syrup on hot balls makes them soggy, while cold syrup sets to a thin crackling shell on the outside.
7. Heat the oil to about 170°C (340°F).
8. Take up batter between your thumb and forefinger and squeeze small balls out, or use two wet teaspoons.
9. The traditional method is to squeeze the batter through your fist and cut it off with a wet spoon, which is why they are never perfectly round.
10. Fry them in batches for 4 to 5 minutes, turning constantly, until deep golden all over.
11. Turn them the whole time. They float and the upper half stays pale unless you keep them moving.
12. Moderate heat rather than fierce, because they need to cook right through to the centre.
13. Lift them out, drain briefly, and drop them straight into the cold syrup while still hot.
14. Turn them in the syrup for a minute, then lift them out onto a plate.
15. Do not leave them soaking. A minute coats them and gives the crackle; longer and they turn to sponge.
16. Serve at once, while the outside is still crisp and the inside soft.
17. They are made for Eid and for Ramadan across the Comoros and the wider Swahili coast, where the same sweet is called kaimati or luqaimat.

Technique

• Coconut milk rather than water is the coastal signature and gives a richer crumb.
• The same sweet runs from the Gulf to East Africa under a dozen names, including luqaimat and awamat.
• They are best within an hour and go soft after that.

Substitutions

• Water or milk in place of coconut milk.
• Honey or date syrup instead of sugar syrup.

Variations

• Rolled in sesame seeds after syruping.
• With saffron in the syrup.
• Drizzled with date syrup, as in the Gulf.

History

Made across the Swahili world and served at Comorian weddings and to break the Ramadan fast.

Frequently asked questions

What is Kaimati?

Kaimati is a dessert from Comoros: small fried dough balls tossed in cardamom sugar syrup. Made across the Swahili world and served at Comorian weddings and to break the Ramadan fast.

How long does Kaimati take to make?

Kaimati takes 20 min plus 2 hr rising of preparation and 25 min of cooking. The recipe makes about 40. It is rated medium to make.

What can I substitute in Kaimati?

Yes, within limits. Water or milk in place of coconut milk. Honey or date syrup instead of sugar syrup.

What is the most important thing to get right in Kaimati?

It should be a batter rather than a dough, thick enough to hold its shape on a spoon but too loose to handle.