Thread by @KaluhisKitchen

How perfect would these be to carry as to snack on at work or at school though? 😍😍😍😍

kaluhiskitchen.com/labania-za-maz…

If you are moving away from commercially produced sweets, or simply want control over what goes into your once-in-a-while sweet treat, my labania ya maziwa is for you.

Here is what you will need:
kaluhiskitchen.com/labania-za-maz…

Traditionally, only cardamom is used, but I added nutmeg since I love the extra warmth it introduces. All purpose flour is used traditionally but I love using oat flour instead. I also use much less sugar since I do not like mine cloyingly sweet.
kaluhiskitchen.com/labania-za-maz…

First step: Combine the water, the spices and sugar and bring it to a slow simmer until it thickens and gets the same consistency as honey.
I wish I added some clove as well; i'll do that next time.
kaluhiskitchen.com/labania-za-maz…

Sieve the oat flour and the milk powder to combine them. I find that combining them at this stage, as opposed to adding them separately into the sugar mixture greatly reduces/eliminates chances of getting lumps.

After the sugar is now syrupy, add the sieved flour and IMMEDIATELY start mixing it in. Do not skip a beat! Once everything is combined, the 'dough' will turn ball-like and pull away from the sides. Remove it from the heat.
kaluhiskitchen.com/labania-za-maz…

In a greased container, or a mould, place the flour and press it in and garnish with some oats then let it rest and cool down for about 30 minutes to an hour. kaluhiskitchen.com/labania-za-maz…

Once solidified, slice them as you fancy. I love mine really thin as that makes them easier to store, pack and gift. They also do not get too overwhemling to eat.

The ultimate texture your labania za maziwa should have is that of a fudge.
kaluhiskitchen.com/labania-za-maz…

Peep the video here as well: