Mahamri, also known as mamri or coconut mandazi, is a type of deep-fried bread that is quite similar to mandazi, a popular East African pastry. The main difference between mahamri and typical Kenyan mandazi is that the former uses coconut milk or other coconut products, such as flour, flakes, or heavy cream, and yeast in its recipe. As a result, mahamri has a unique coconut flavor that sets it apart from other similar pastries.
To make Mahamri, a popular East African delicacy, follow these steps:
Ingredients:
- 4 cups all-purpose flour
- 1 cup coconut milk
- 1/4 cup sugar
- 2 tablespoons melted butter or oil
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Oil for frying
Instructions:
- In a large mixing bowl, combine the flour, sugar, ground cardamom, ground cinnamon, and salt.
- Gradually add the coconut milk and melted butter or oil to the dry ingredients. Mix until you form a dough.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough and let it rest for about 30 minutes to allow it to rise.
- After the resting period, divide the dough into equal-sized portions and shape each portion into a ball.
- Heat oil in a deep frying pan or pot over medium heat.
- Flatten each dough ball into a disc shape, about 1/4 inch thick.
- Carefully place the flattened dough into the hot oil and fry until golden brown on both sides, turning as needed.
- Once cooked, remove the Mahamri from the oil and drain on paper towels to remove excess oil.
- Serve Mahamri warm with tea or your favorite accompaniment.
Enjoy your homemade Mahamri!
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