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Mahamri

Mahamri
 
Country of origin: Kenya
 
Mahamri - An authentic snack which originated from the Swahili regions of Southern Kenya and Northern Tanzania. 
 

 
Ingredients:
 
• 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
 

 
Directions:
 
 
• 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. The oil should be hot enough when you start frying the dough.
 
• Dropthree 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 the other side for another minute or so and remove from the deep fryer with a slated spoon. The doughnuts should be a light golden brown.
 
 
 
 
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