How to prepare breathtaking mahamri
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Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it's been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it, it should look slightly bubbly on the inside.
The dough should rise until it is double in size (the dough could rise in a few hours if you live in a warm climate).
- Divide the dough into five balls.
- After the dough has finished rising completely, divide it into five equally sized balls.
- Pour the oil in a deep frying pan on medium heat. You want the oil hot enough when you start frying the dough.
- Test the oil.
It is essential that the oil be hot enough to properly fry the dough. To test whether or not the oil has heated completely, tear off a small corner of dough from one of the triangles and drop it into the pan. The dough should come to the surface of the oil and start to puff up. This is a clear indication that the oil is hot enough for frying.
Drop in four dough triangles into the pan, making sure they don’t overlap. Use a spoon to splash oil over the top of the mahamri a few times while they are frying.
- Remove the mahamri.
- Place them on a large plate lined with paper towels, which will help soak up the excess oil.
- Repeat the process when cooking the remaining balls.
- Serve them when warm.
What is the nutritional value of Mahamri?
Kenyan - Mahamri
Facts about Mahamri
Mahamri is a type of doughnut that originated from the Swahili culture of Kenya and Tanzania. Its special ingredients include Cardamom and Coconut milk.
The snack can also be made by pigeon peas being mixed with coconut milk. Mahamri is a common snack in Kenyan households today. They are majorly taken in the morning as accompaniments of tea for breakfast.
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