Mashed Potato Kaimati








Mashed Potato Kaimati
2 cups mashed potatoes
1 tbsp yeast
2 tbsp sugar
1/2 tsp salt
2 cups water
2 cups flour

Beat everything in a mixer and then let it rise.
Once risen deep fry them in hot oil using the regular kaimati technique. (for kaimati technique, see the kaimati recipe).
This recipe a little delicate, so they don’t hold proper round shape.
After frying them coat them in a sugar syrup.
Serve them warm or at room temperature.
Recipe for sugar syrup:
2 cups sugar
1 and a half cups water
Boil until you get a sticky syrup.

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