Combine the All Purpose Flour, Yeast, Salt and Sugar in a large bowl. I used Instant Yeast which you can mix straight away with the dry ingredients
If you are using Dry Active Yeast, warm the Coconut Milk/ milk in a bowl, add the Yeast and Sugar and set it aside until it froths up

Whisk the dry ingredients until completely combined

Add the warm milk into the dry ingredients and begin mixing

Knead the dough into a soft smooth dough. If dough is too stick add a tablespoon of flour at a time. If it is too hard add a tablespoon of warm milk at a time until it is smooth

Cover the dough with clean kitchen towel and let it rest until double in size, about 1 to 1 1/2 hours

After it has doubled punch it down to remove any air trapped in

Divide the dough into four equal balls

Roll out the dough and try to make it into a triangle shape

Cut the rolled out dough into square shapes or any shape you like

Heat the oil in a heavy bottomed large sufuria/pan, to test whether oil is ready drop a small piece of dough into the oil. If it sizzles up immediately the oil is hot enough to fry the mandazi

Drop several dough pieces into the oil, do not overcrowd so they get the chance to cook through. Let cook for a few minutes until you see the edges start to brown

Turn the cardamon Mandazi and cook the second side until golden brown. Serve immediately by sprinkling with icing sugar and take with beverage of choice.