RCI-BR.001.0151.001
Mahamri I
Mahamri I from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 3¾ cups
- 2 cups
- 2 teaspoons
- yeast diluted in a little warm water1 teaspoon
- milk (or you can combine one cup coconut milk1¼ cupand ¼ cup milk or plain yoghurt)
- ground cardamon seeds (you could also use cardamon powder but the fresh seeds are preferred)½ to 1 teaspoon
Method
1
Combine white flour, 1 cup of the sugar, and ground cardamom seeds in a large mixing bowl.
2
Make a well in the center of the dry ingredients and pour in the yeast diluted in warm water.
3
Add the milk (or coconut milk and milk/yogurt combination) and butter to the well, then gradually incorporate the dry ingredients into the liquid until a soft dough forms.
4
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
10 minutes
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for 1–2 hours until doubled in size.
90 minutes
6
Punch down the risen dough and divide it into small balls approximately the size of a walnut.
7
Roll each ball on a floured surface into a thin oval or diamond shape about ¼ inch thick.
8
Heat oil in a deep frying pan to 350°F (175°C).
9
Fry the mahamri in batches for 1–2 minutes per side until golden brown and puffed, then transfer to a paper towel-lined plate to drain.
2 minutes
10
While the mahamri are still warm, dissolve the remaining 1 cup of sugar in a small amount of warm water to create a light syrup.
11
Dip the warm fried mahamri into the sugar syrup or sprinkle the syrup generously over them, allowing the coating to set for a few minutes before serving.