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Easy recipe: Pistachio kaimati

 Pistachio kaimati (Photo: Chef Ali)

Many households enjoy making kaimati but let’s add a little twist to it with some pistachio


2 & 1/2 cups flour

1 tablespoon sugar

2 tablespoons yeast

Pinch of salt

4 tablespoons sour milk

1 & 1/4 cup water

1 litre vegetable oil

1 can condensed milk

100g pistachios, grounded


In a bowl add all the ingredients and mix with your hands, until the mixture is smooth and sticky. Beat up the mix with the palm of your hand and cover it with cling film.

Let it rise/proof for about 20-30 minutes. In a karai or a wok over medium heat pour in the oil. Once the oil is hot put in the batter, bit by bit.

You can use a spoon to scoop out the batter and put in the oil, or you can use your hands. When frying toss the kaimatis with a perforated spatula so that they cook evenly,

When they are golden brown remove them from the oil and place them over a kitchen towel. Now place the kaimatis in a glass bowl and pour in the condensed milk.

Toss it up so that the milk covers the kaimatis, then garnish with the pistachios. Enjoy this Swahili-inspired sweet treat with a beverage of your choice.

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