Mahamri Recipe With Coconut Milk( African Donuts)

Gladys 23 February 2024 0 Comments

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This mahamri recipe with coconut milk is a popular East African cuisine which is popular along the costal region, particularly in Kenya and Tanzania. Mandazi or mahamri in English is referred to as African donut or a donut without a hole.

Mandazi is a common term in the urban set up while mahamri is popular in the rural coastal region. The difference between mandazi and mahamri is that, mahamri uses cardamon and coconut milk which may be omitted in mandazis.

Swahili mahamri can be enjoyed as a snack or a breakfast treat. Often paired with tea or coffee.

If I were to describe mahamri/mandazi, I ould describe them as golden-brown triangles of fluffy goodness, crisp on the outside and oh-so-soft on the inside.

Kenyan Mahamri are a symbol of togetherness, shared with family and friends during festive celebrations, special occasions, or simply as a daily indulgence.

Ingredients for mahamri recipe with coconut milk

All-purpose flour: The base of mahamri, all-purpose flour provides the structure and bulk to the pastry.
Granulated sugar: Adds sweetness to the dough, balancing out the flavors. It also aids in browning during frying.
Salt: Enhances the overall flavor profile by balancing the sweetness and bringing out the other spices.
Ground cardamom: Aromatic and slightly citrusy, ground cardamom adds a distinctive flavor to mahamri, giving them their characteristic taste.
Coconut milk: Provides richness, moisture, and a subtle coconut flavor to the dough. It’s a key ingredient in giving mahamri their unique taste and texture.
Warm water: Helps activate the yeast and allows the dough to rise properly, resulting in fluffy mahamri.
Active dry yeast: Leavens the dough, causing it to rise and become light and airy during frying. It’s essential for achieving the desired texture of mahamri.
Vegetable oil for frying: Used for frying the mahamri until they’re golden brown and crispy on the outside while remaining soft and fluffy on the inside.

Recipe variations and substitutions

Coconut oil: Instead of using vegetable oil for frying, you can fry the mahamri in coconut oil. This will impart a richer coconut flavor to the pastries.
Coconut Cream: For an even richer and creamier texture, you can replace some of the coconut milk with coconut cream. This will make the mahamri even more indulgent.
Spices: Experiment with different spices to complement the coconut flavor. Cinnamon, nutmeg, or cloves can all add depth to the taste profile of the mahamri.
Glaze: After frying the mahamri, you can drizzle them with a glaze made from coconut milk and powdered sugar. This will add an extra layer of sweetness and moisture to the pastries.
Vegan Option: If you’re following a vegan diet, you can use a plant-based milk such as coconut milk or almond milk instead of dairy milk in the recipe. This will still provide the richness and flavor that coconut milk adds to the mahamri.
Coconut Flakes: Add shredded coconut or coconut flakes to the dough for an extra burst of coconut flavor and texture. You can mix it into the dough along with the other dry ingredients.

Step by step instructions

How to make soft swahili mahamri

In a tiny bowl, mix the yeast with warm water and allow it to rest for approximately 5 minutes until it becomes frothy.

In a big mixing bowl, blend together the flour, sugar, salt, and ground cardamom.

Gradually add the yeast mixture and coconut milk to the dry ingredients, mixing until a dough forms.

Mix the dough on a surface dusted with flour for approximately 5-7 minutes until it turns into a smooth and stretchy texture.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours until doubled in size.

After the dough has finished rising, give it a good punch and then split it into portions of the same size.

Roll out each portion into a circle or square shape, about 1/4 inch thick.

Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).

Fry the coconut mahamri in batches, turning them occasionally, until they are golden brown and puffed up, about 3-4 minutes per side.

Remove the mahamri from the oil and drain them on paper towels to remove excess oil.

Serving suggestion

Mahamri are traditionally served warm and are often enjoyed with a cup of tea or coffee. They can also be served with honey, jam, or a dusting of powdered sugar for added sweetness.

Tips for making mahamri recipe with coconut milk at home

Make sure the oil is at the right temperature before frying the mahamri to ensure they cook evenly and don’t absorb too much oil.
Don’t overcrowd the frying pan or pot when frying the mahamri, as this can cause them to cook unevenly.
If you prefer a lighter, less dense mahamri, you can use half all-purpose flour and half self-rising flour in the recipe.

How to store leftover swahili mahamri

Mahamri are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

Can I freeze mahamri?

Yes, you can freeze mahamri for up to 1 month. Make sure to let them cool down completely before you put them in a bag or container that can be safely stored in the freezer. To reheat, simply thaw them at room temperature and warm them in the oven or microwave before serving.