Mahamri is a favourite treat amongst Kenyan households especially in the coastal region. Mahamris are miniature with a bulging square or triangular dough which is fried until they attain a golden brown hue. They are great for breakfast when eaten with beans in coconut sauce or with a cup of chai.
Prep time: 30 minutes (resting time for dough not included)
Cook time: 20 minutes
Total time: 50 minutes
Serves: 10 + people
- 3 cups plain flour
- 1 cup coconut milk powder
- ¾ cup warm milk
- 1 teaspoon ground cardamom
- 1 tablespoon instant yeast
- ¼ cup warm water
- ½ cup sugar
- Oil for deep frying
- Mix the yeast, a pinch of sugar, a pinch of plain flour and the ¼ cup of warm water. Leave the yeast to rise (the addition of sugar and flour helps in the rising process).
- Knead the flour, sugar, cardamom, coconut powder, warm milk and yeast mixture to form a smooth dough.
- Let the dough rest in a warm place – preferably overnight or until double in size (the dough could rise in a few hours if you live in a warm climate).
- Divide dough into 8 balls.
- Roll each ball into a 6 inch circle and cut into quarters
- Pour the oil in a deep frying pan on medium heat. You want the oil hot enough when you start frying the dough.
- Drop the three to four triangles into the hot oil. If the oil is hot enough the dough will quickly float to the top and puff up.
- Turn the mahamri as soon as it is a light brown and turn.
- Cook on the other side for another minute and remove from the deep fryer with a slated spoon. The doughnuts should be a light golden brown.
Recipe courtesy of foodandmeal.com