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