Mahamri is an East African snack,it is fluffy and hollow on the inside and flavorful.
Instant dry yeast
cardamom (you can also use ginger, cinnamon or allspice)
Using a large spoon, mix the flour and yeast into a big mixing bowl.
The ratio of flour to the yeast should be 3 cups is to 1 tsp.
Put a handful of sugar or in the amount you want your mahamri to be sweetened.
Put a dash of ground cardamom, cinnamon, allspice or ginger (or a mixture of all of these spices).
Pour in the milk and knead the dough with your both hands.
Add milk from time to time until you achieved a soft, firm—but not sticky—dough.
Continue to knead the dough for the next 15-20 minutes till you can feel that it has gone smooth and elastic.
Put the dough into a ball form, and then lightly grease it and your mixing bowl.
Put a clean towel over the bowl and put in a warm place.
This will allow the dough to rise within one hour or at least until it doubles its size.
Squeeze the dough down and start dividing it into four balls with equal size.
Get your rolling pin and run it through, one ball at a time.
Each formed disc should be at least 7 inches in diameter.
Using a knife, carve the disk into four quarters. Place each triangle side by side on a floured surface.
Again, place a clean towel over the pieces of dough and let it rise for the second time which can take 15 minutes.
Heat your pan or wok.
Pour in about 2-3 inches deep of vegetable oil for deep frying.
Fry at least 4 mahamris at a time and with the use of a suitable spoon; gently cast the oil over them from time to time.
Using the tongs, turn over the dough pieces by the time they begin to puff.
Ensure to cook the mahamris in all sides to attain that golden brown coloring evenly.
Place the already cooked mahamris on paper towels for the towels to absorb the extra oil.
Allow the mahamris to cool down a bit and serve
In a large bowl mix in flour and yeast
Add sugar in the amount you want.
Pour milk bit by bit while kneading.
Continue kneading until smooth and elastic.
Cover the dough and let it rise for atleast 1 hour
Deflate the dough and divide into four equal size.
Flatten the dough and cut into 4 pieces
Cover the dough for 15 minutes.
Heat oil in a pan
Fry the mahamris in batches until golden brown.