Kenyan Mahamri (Coconut Donuts)

Ingredients

• 4 cups All-Purpose Flour
• 1/2 cup Sugar
• 2 tsp Baking Powder
• 1 tsp Cardamom Powder
• 1/2 cup Grated Coconut
• 1 cup Coconut Milk
• 1 quart Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 4 cups of All-Purpose Flour, 1/2 cup Sugar, 2 tsp Baking Powder, and 1 tsp Cardamom Powder. Stir these dry ingredients together until they are well mixed.
2. 2Add the 1/2 cup Grated Coconut to the bowl with the dry ingredients and mix it in.
3. 3Gradually pour in 1 cup of Coconut Milk while mixing with your hands or a spoon, until a soft dough forms. Do not overmix.
4. 4Turn the dough out onto a surface lightly dusted with a little of the 4 cups of All-Purpose Flour. Knead the dough for 5-7 minutes, or until it feels smooth and elastic.
5. 5Roll out the dough to about 1.27 cm thickness. Use a knife to cut the dough into diamond or square shapes.
6. 6Pour 1 quart of Vegetable Oil into a deep pot or large heavy-bottomed frying pan. Heat the oil over medium heat until it reaches 175°C.
7. 7Carefully add the diamond or square dough pieces to the hot oil, frying in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until they are golden brown and puffed up. They should sound like a gentle sizzle in the oil.
8. 8Use a slotted spoon to remove the cooked mahamri from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the mahamri warm.

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