Kaimatis are an indulgent Kenyan Coast specialty where by, gooey dough balls are coated with sensational syrup. In addition to tasting heavenly, they are also extremely easy to make.
In many Households, these delicacies are mostly prepared during the Holy Month of Ramadhan as a dessert or a delightful snack, but they can also be found on the humid streets of the Kenyan Coast as street food anytime of the year…
Ingredients
1 cup all purpose flour
½ cup natural plain yoghurt
½ cup water
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon cinnamon powder
Ingredients for the Syrup
1 cup sugar
1 cup water
2 tablespoons ground cardamom
1 tablespoon lemon juice
Grated lemon rids (optional)
Instructions
In a mixing bowl, add all ingredients and mix very well till the batter becomes sticky
Cover and set aside for 1-2 hours to puff up (can also leave it aside overnight)
In the meantime, prepare the syrup by;
Adding sugar and water in a saucepan and bring to a boil. Lower the heat and add lemon juice (grated lemon rinds) and cardamom then simmer for about 5-8 minutes or till it’s sticky. The syrup should coat a spoon when ready
Remove from heat and set aside to cool completely
In a wok, heat 2 cups of vegetable oil and using a small ice cream scoop or a spoon, drop dumplings in the hot oil and fry till golden brown
Drop in the ready dumplings in the syrup and coat them for one minute (the longer you leave them the more syrup they’ll absolve hence becoming very sweet)
Another way of enjoying kaimatis is by coating them with powdered sugar
Or with melted chocolate
All Kenyan Recipes 
Your Kimati’s looks yummy can I get the recipe.
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ooooh my i loved the kaimatis b sure i will give it a try this weekend,can i hv more recipes,on baking,deep fries,roasting e.t.c
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Stay Tuned for much more Bill Joy
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Ohh My!!!.
I have already eaten with my eyes. They look delish.
http://tastiedine.wordpress.com {Foodie Blog}
TD
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hi, I want to make the kaimatis in the morning for breakfast and my mind tells me if I use the syrup they will be too soft in the morning, can I add sugar to the flour direct and knead together instead of using syrup
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Hello Beatrice,
Of course you can do that! or coat them with the syrup in the morning. Happy Cooking
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i will be sharing your link of my facebook page called bachelors kitchen is that ok with you?
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How many does this recipe make
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Hello Keyton,
It depends on the size of the Kaimatis, this recipe made around 30-35.
Happy Cooking.
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Hey. I love your food blog. Really helpful. So am on this now waiting for the batter to puff up and already made the syrup. Problem is the syrup is already solidifying. Where could I have gone wrong?
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Hello Bettie, Sorry for not getting back to you immediately, did you simmer it on low heat as instructed?
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Did you already post the Mandazi recipe?
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i did everything but my butter is tasting funny is that how it should be
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How about the Kaimatis?
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Hi. This looks so good! Reminds me of fairground fried dough! I’m going to make with my daughter for her to bring to school for her Kenya project. Can we make the night before? We were planning on just dusting them with powdered sugar.
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Hello Deedra
You can make them the night before yes and leave them at room temperature. I would suggest
dusting them in the morning just before you take them to the project.
All the best and kind regards.
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wow! I tried kaimatis and kahawa chungu for the first time and it was lovely. keep up the good work of sharing
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Kaimatis with melted chocolate is lovely.
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Yummy…my issue is how do I get them round in shape?
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Hello Saada,
Follow the steps above and you’ll have them round!
Happy Cooking.
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Can i use normal chapati flour in making kaimatis
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Yes you can!
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