The Best Mahamri Recipe

Mahamri is a Swahili meal that has ana amazing unique taste. Mahamroi is different from mandazi, for mandazi, it is chunky but mahamri is hollow inside and you can open it and stuff it with anything you want. Start by adding all-purpose flour into a large bowl then to that add instant yeat followed by sugar. Next, add ground cardamon, if you have fresh cardamom I recommend you use that instead, mix everything up then add in milk, you can use dairy-free and if you are using regular milk, add two tablespoons of melted butter.

You will start with two and a half cups of milk and don’t add more since you’d rather have too little liquid to start with than too much. If you have a stand mixer yo8un can prepare this recipe in it but if you dint, start mixing the ingredients with a wooden spoon and as everything starts to come together, switch to your hands and start kneading the dough. Add a little liquid or flour if needed then transfer everything to a clean work surface and knead until the dough comes there.

Once the dough has come together, section it into four pieces of dough and form then into a nice ball then place ion a baking sheet lined with a parchment paper and let it rise. This dough can be frozen and if you want to freeze it then do it before it rises. Once risen, take one dough out and roll it using a rolling pin, you don’t want to make it too thin, cut them on any shape you want then place them on a lightly floured surface and let them rise the second time for about 30 minutes.

Place a frying pan over medium heat and add oil, you will know your oil is ready when you put a wooden skewer in and it and it forms little bubbles. Gently lower in the mahamri into the oil and let it cook for about three minutes on each side, flipping them over to make sure they do not over brown. Once they are golden brown, remove them from the heat and set them onto a paper towel to dry. Another variation is preassing a few sesame seeds onto the dough before frying them.