How to prepare soft mahamri

To achieve soft and fluffy mahamri, proper fermentation of the dough is key.

This involves allowing the dough to rise sufficiently, ensuring a light and puffy final product.

Mahamri are different from Mandazi, they are traditional Swahili doughnuts, especially popular in the coastal regions of Kenya.

The puffy, golden brown, and triangular doughnuts are made with coconut milk and spiced with cardamom.

Ingredients

3 cups all-purpose flour 

1 cup of coconut milk (unsweetened) 

1/4 cup sugar

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon salt 

1 tablespoon instant yeast 

2 tablespoons vegetable oil (plus extra for deep frying) 

Warm water (as needed)

Preparation

Step 1: Prepare the Dough

 In a large mixing bowl, combine the flour, sugar, cardamom, cinnamon, lemon zest, salt, and yeast. Mix well to ensure the spices are evenly distributed. 

Add the coconut milk and vegetable oil to the dry ingredients. Mix until the dough starts to come together. 

Gradually add warm water, a little at a time, until the dough is soft and pliable but not sticky. Pop please

Step 2. Knead the Dough

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. 

Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.

Step 3: Shaping your mahamri

Once the dough has risen, punch it down to release any air bubbles. 

Divide the dough into equal-sized pieces, depending on how big you want your mahamri. 

 Roll each piece into a smooth ball, then flatten it slightly with your hands. Using a knife, shape your dough into small triangles.

Step 4: Deep frying

Heat vegetable oil in a deep frying pan over medium heat. The oil should be hot

Carefully place a few pieces of dough into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, turning each side until they turn golden brown. 

Remove your mahamri with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. 

Serve your mahamri warm with a cup of tea, coffee, or your favorite beverage. They’re best enjoyed fresh but can be stored in an airtight container for a day or two.