Mahamri
Swahili coconut doughnuts from the coast. Slightly sweet with a hint of cardamom.
Prep Time
2 hours
Cook Time
20 mins
Servings
15 people
Ingredients
- •3 cups all-purpose flour
- •1 cup coconut milk
- •1/2 cup sugar
- •1 teaspoon instant yeast
- •1 teaspoon cardamom powder
- •1/4 teaspoon cinnamon
- •Oil for deep frying
Instructions
- 1
Mix flour, sugar, yeast, cardamom, and cinnamon in a large bowl.
- 2
Warm the coconut milk slightly and add to dry ingredients.
- 3
Knead for 10 minutes until smooth and elastic.
- 4
Cover with a damp cloth and let rise for 2 hours.
- 5
Punch down dough and divide into balls. Roll each into a thick circle.
- 6
Cut each circle into 4 triangles.
- 7
Heat oil and fry until golden brown on both sides.
- 8
Drain and serve with chai.
Chef Tips
- •The dough should be soft but not sticky.
- •Let the shaped mahamri rest for 10 minutes before frying for extra fluffiness.
User Reviews
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