Mahamri
Pillowy Swahili coconut-cardamom doughnuts, golden and lightly sweet, traditionally enjoyed with spiced tea or coconut bean stew.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, whisk together the flour, sugar, ground cardamom, instant yeast, and a pinch of salt until evenly combined.
- 2
Pour in the warm coconut milk (about 110°F) and mix, then knead on a floured surface for 8 to 10 minutes until you have a smooth, soft, slightly tacky dough that springs back when poked.
- 3
Cover the bowl with a damp towel and let the dough rise in a warm spot for 1 to 1.5 hours, until it has roughly doubled in size.
- 4
Punch down the dough, divide it into 4 balls, and roll each into a 1/4-inch-thick circle, then cut each circle into 4 triangular wedges and let them rest uncovered for 15 minutes.
- 5
Heat 2 inches of vegetable oil in a deep pan to 350°F and fry the triangles a few at a time, flipping once, for about 2 minutes per side until puffed and deep golden brown.
- 6
Drain the mahamri on paper towels and serve warm, dusting with extra sugar if you like a sweeter bite.
Plan it in Listahan
Add Mahamri to your week, check it against your household's allergens, and build the shopping list automatically.