Learning how to make mahamri is straightforward. The delicacy is a popular treat in many East African homes, taken as an accompaniment during breakfast or as a snack with evening tea. Finding the ideal mahamri recipe will aid you in your quest to create the perfect treat for you and your family. How to make mahamri Mahamri or mamri is mandazi made with coconut milk. The deep-fried delicacy originates from the Swahili Coast of East Africa and consists of hollow, triangular fried dough pockets. Mahamri and mandazi are sweet in flavour and are a popular treat in many homes in Kenya and Tanzania. According to Kaluhis Kitchen, these are the steps to follow if you’re interested in learning how to make simple mandazi at home. Mahamri ingredients Serving: 16 Mahamri 1/4 cup of sugar 1 cup of coconut milk 2 cups (250 g) of all-purpose flour 1 teaspoon of yeast 1 teaspoon of freshly ground cardamom Making the dough Mixing the mahamri dry ingredients. Photo: youtube.com, giphy.com (modified by author) Source: UGC Mix your dry ingredients containing 2 cups of all-purpose flour, ground cardamom, yeast and sugar in a bowl until combined. Add the coconut milk while mixing the contents, using a ratio of 2 to 1 (2 cups of flour for 1 cup of coconut milk). Knead the dough (with your hands) for at least 15 minutes until soft and elastic and not sticky. Allow it to rest and rise (doubled in size) for at least 40 minutes or up to 2 hours. When the yeast rises, it will expand and have a foamy texture. Preparing the dough for frying Rolling and slicing the circular dough into quarters. Photo: youtube.com, giphy.com (modified by author) Source: UGC Divide the dough into four pieces. After the dough has finished rising fully, divide it into equally sized quarters and slightly shape them into balls (try not to squash the pieces). Lightly coat the four dough balls with flour and allow them to rise. After you’ve made your equally sized quarters, sprinkle some flour on your tray and gently roll the balls to coat evenly. Cover the dough balls with a clean cloth for 20 minutes to rise. Roll out each ball, shaping it into circles. After proofing the dough, roll each ball (using a rolling pin) until 1/4 cm thick. Sprinkle some flour on the cutting board to prevent sticking. Slice the circular dough into quarters. Using a knife, slice your circular dough into quarters. You will have 16 triangular pieces. Frying the mahamri Frying the mahamri in hot oil. Photo: youtube.com, giphy.com (modified by author) Source: UGC Pour cooking oil into a wide, deep frying pan over medium heat. After preparing the dough for frying, pour your desired cooking oil to fry your mahamri. Pour at least three to four inches of oil. Check if your oil is ready. Mahamri requires hot enough oil for the best results. Therefore, ensure that your oil is at the correct temperature. You can use a small piece of dough to test the oil. If the small dough rises and puffs, your oil is ready. Drop your dough pieces into the oil. Depending on the size of your frying pan, drop the mahamri triangles, ensuring that they don’t overlap. Fry until golden brown. Flip your mahamri. After your mahamri turns golden brown, turn it with a spatula or spoon and cook the other side for around one minute. Remove the puffy and golden brown mahamri. After your pieces have cooked to perfection, remove them using a spatula spoon and place them on a large tray with a paper towel to soak the excess oil. Fry the remaining pieces in batches. Repeat the same process to fry the remaining pieces to perfection. Leave to cool for a few minutes. Let your mahamri cool for some minutes before serving. Serve while warm. Mandazi recipe for 2kg flour Mandazi, like mahamri, is a delicious treat enjoyed with tea, milk or coffee. But the difference between the two is that mahamri requires coconut milk while mandazi can use milk or water. If you want to cook soft mandazi with self-raising flour, use this recipe from Cookpad. Ingredients Serving: Over 50 mandazi 2 kg self-raising flour 1/2 cup sugar 250 g blue band or butter 3 eggs 1 tbsp baking powder 1/2 litre milk Oil for frying Making the dough In a round bowl, place 1.5 kg flour, add the baking powder, cinnamon 1/2 of the sugar, and mix. Add the three eggs, 1/2 litre milk and blue band or butter and start kneading as you add water. Place the dough on a flat, clean surface when it is ready. Oil your working surface to prevent sticking. Flatten your dough using a roller up to 1.5 cm thick. Preparing the dough for frying Use a knife to cut your flattened dough into square shapes. Frying the mandazi Pour cooking oil into a large pan on medium heat. Once ready, start placing the square pieces in the pan. Cook the mandazi until golden brown and turn so that they can cook on both sides. Remove the cooked mandazi and place on a large tray to cool. Repeat the frying steps and cook the remaining mandazi in batches. Continue until all the mandazis are ready, then turn off the heat. Serve your mandazi with any beverage of your choice. FAQs What is the ratio of baking powder to flour for mandazi? For 2 kilograms of self-raising flour, use one tablespoon of baking powder. How much sugar for 1kg flour for mandazi? For 1kg flour for mandazi, use 1/4 cup of sugar for the best results. How many mandazis can you get with 1kg flour? 1kg flour can produce over 25 mandazis, depending on size. How many mandazis can 2kg of flour produce? 2kg can produce over 50 pieces, depending on size. What if I forgot to add yeast to my dough? You can mix the yeast called for in the recipe with a few tablespoons of warm water, let it sit for five to 10 minutes to activate, fold the solution into your dough, and allow it to rise. Final word on how to make mahamri There you have it, a detailed guide on how to make mahamri. Mahamri is a traditional Swahili doughnut popular in Kenya and Tanzania’s coastal regions. The delicacy is a popular treat in many homes in East Africa and is often eaten alongside pigeon peas or enjoyed with a cup of tea (chai) or coffee. Are you looking for information about how to make Yoghurt at home? Tuko.co.ke published a detailed guide with all the steps to make the delicacy at home. Yoghurt is a food produced by the bacterial fermentation of milk. The drink is a favourite among many and has multiple benefits, including boosting the immune system plus other advantages. But did you know that you can make Yoghurt from scratch at home? BY TUKO NEWS