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RecipesKenyan Coconut and Cardamom Mahamri
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Home/Recipes/Kenyan Coconut and Cardamom Mahamri
Documented recipe

Kenyan Coconut and Cardamom Mahamri

Lightly sweet fried buns flavored with coconut milk and cardamom, from the Swahili tradition of Kenya’s coast.

Mahamri are a mandazi variation made with coconut milk. This Kenyan version is flavored with cardamom and shaped into triangles; enjoy it warm or cool, on its own or as part of breakfast.

· Published on

Total time120 min
DifficultyIntermediate
servings4
Kenyan Coconut and Cardamom Mahamri
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Mix the dry ingredients

    In a bowl, mix the wheat flour, sugar, dried baker’s yeast, ground cardamom, and salt.

  2. 02

    Bring the dough together and knead

    Add the coconut milk and oil for the dough. Mix and knead for 6–8 minutes, until the dough is soft and manageable, slightly tacky but not excessively sticky.

    8 min
  3. 03

    Let the dough rise

    Cover the dough and leave it in a warm place for about 1 hour, until it has increased in volume.

    60 min
  4. 04

    Shape the triangles

    Turn the dough onto a lightly floured work surface. Divide it into 4 or 5 portions, flatten each into a circle, and cut each circle into 4 triangles.

  5. 05

    Rest the pieces

    Cover the triangles and leave them to rest for 15 minutes before frying.

    15 min
  6. 06

    Fry the mahamri

    Heat the frying oil in a deep pan or pot. Fry the triangles in batches, turning them so they brown on both sides.

    30 min
  7. 07

    Drain

    Remove the mahamri from the oil and place them on absorbent paper to remove excess oil.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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State: Published after documentary validation; no “Tested” label is shown.

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