Maandazi

In a large mixing bowl, combine the flour, sugar, baking powder, cardamom, and salt, then whisk together until evenly blended.

Crack the egg into the dry ingredients, add the milk, and mix everything together until a soft, smooth dough forms. Add a small amount of additional flour if the dough feels too sticky.

Knead the dough on a lightly floured surface until it becomes smooth and elastic. Cover the dough with a clean cloth and allow it to rest.

Divide the rested dough into equal portions and roll each portion out on a floured surface to approximately 5mm thickness.

Using a knife or pastry cutter, cut the rolled dough into triangles, squares, or circles of your desired size.

Pour oil into a deep pan or pot to a depth of about 5cm and heat over medium heat until the oil reaches approximately 175°C (350°F).

Carefully lower the cut dough pieces into the hot oil in batches, frying them until they puff up and turn golden brown on both sides, flipping once during cooking.

Remove the maandazi from the oil using a slotted spoon and drain them on a plate lined with paper towels before serving warm.