In a mixing bowl, combine the flour, sugar, yeast, ground cardamom or cinnamon (if using), and salt. Mix well.

In a small saucepan, warm the coconut milk (or regular milk) and water until it is just lukewarm. Make sure it's not too hot, as it can kill the yeast.

Gradually add the warm milk mixture to the dry ingredients, stirring well, until a dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.

Place the dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1-2 hours, until it doubles in size.

Once the dough has risen, gently punch it down to release the air. On a floured surface, roll out the dough to about 1/4 inch (0.6 cm) thickness.

Use a knife or a round cutter to cut the dough into small circles or triangles, about 2-3 inches (5-7.5 cm) in diameter. You can also shape them into squares if you prefer.

Heat vegetable oil in a deep pan or skillet over medium heat. Make sure there is enough oil to fully submerge the Mandazi.

Carefully drop a few pieces of Mandazi into the hot oil, being cautious not to overcrowd the pan. Fry for about 2-3 minutes on each side, until they turn golden brown.

Once cooked, remove the Mandazi from the oil using a slotted spoon and transfer them to a paper towel-lined plate to absorb any excess oil.

Repeat the frying process with the remaining dough until all the Mandazi are cooked.

Serve the Mandazi warm and enjoy! You can dust them with powdered sugar or serve them with a dipping sauce of your choice.