Make the best mahamri! Perfectly spiced with cardamon, this recipe will give you soft and delicious mahamris that are perfect for you to serve for breakfast, brunch, or enjoy as a snack.
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Nothing beats curling up to a hot cup of ginger tea (tangawizi) and some warm mahamri! Speaking of which, do you love Kenyan and East African recipes as I do? Then you definitely want to check out my Nyama Choma, Kachumbari and Swahili Pilau recipes!
what is mahamri?
Mahamri is a triangular-shaped bun or doughnut (donut), made using all-purpose flour, yeast, coconut milk, and sugar as key ingredients. It is popular in the East African countries of Kenya (especially in the coastal towns such as Mombasa), and Tanzania and is normally served for breakfast with chai (tea) or mbaazi (pigeon peas cooked in coconut milk). It is also often enjoyed on its own, as a snack.
ingredients
This segment summarises the best ingredients for making mahamri, and options for substitution. The full measurements have been provided in the recipe card at the bottom of this page.
- all-purpose (plain) flour - I recommend that you sieve the flour, to ensure you get a lump-free dough.
- regular granulated sugar.
- cardamom powder, also known as iliki.
- instant yeast - this recipe uses instant yeast which dissolves and activates faster than active dry yeast.
- margarine or butter.
- heavy coconut milk at room temperature. (known as maziwa ya nazi in Swahili). You can use regular milk if you do not have coconut milk.
- light coconut milk, also at room temperature.
- yoghurt - use coconut yoghurt to keep this recipe vegan and dairy-free.
- pinch of salt - this helps balance out the sweetness in the dough.
- cooking oil to fry and for kneading (not pictured). Use neutral in taste and high smoking point oils such as sunflower, cottonseed, or canola oil.
Good to know 💡: The difference between light and heavy coconut milk is that while both lare made from pureed coconut flesh and water, light coconut milk has more water, and a lower fat content, ranging from 9 to 15%. Heavy coconut milk on the other hand, is more concentrated and has a higher fat content that ranges from 19 to 22%.
how to make mahamri
This is an overview of how to make this recipe. For the full step-by-step instructions, see the recipe card provided at the bottom of the page.
- activate the yeast: using a small cup, activate the yeast by mixing it with the light coconut milk. Mix in a quarter teaspoon of sugar to speed up the process, cover and keep in a warm place in your kitchen. Allow it to form up.
- make the dough: combine all the ingredients in a bowl then use your hands to knead until the dough is smooth. Cover the bowl with saran wrap (cling film), or a kitchen cloth and place it in a warm place in your kitchen, to rest.
- roll out the dough: once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop. Divide the dough into 8 portions, and form each into a ball. Roll out each portion of dough to a circle, and then cut it into triangles or your desired shape.
- fry: heat the oil in a large pot see the frequently asked section below on how to tell your oil is ready for frying. Fry each mahamri on each side, or until golden brown and done. Transfer them to a kitchen or paper towel-lined bowl to drain.
- Serve immediately or store them in suitable bags or containers for later.
useful tips
- seeing that yeast feeds on sugar, you can speed up its activation by combining it with milk and a quarter teaspoon of sugar. Place this in a warm place in your kitchen, to rise.
- always test the temperature of the oil before frying using a simple kitchen thermometer. Don't own one? Simply drop a small piece of dough or stick the bottom of a wooden spoon in the oil. You know it is ready to use if bubbles form around the wood and it floats up or if the small test dough rises up.
- do not be tempted to use too little oil! It should be just enough for them to sink in, in the first few seconds of frying. Contrary to what you may think, using too little oil will only make the mahamri soggy!
- Do not overmix the dough as this leads to extra gluten development, which will make them chewy and hard.
- Avoid frying at a temperature that is too low or too high. Too low a temperature will make the crusts hard and the mahamri greasy. On the other hand, they will end up burning or cooking up too quickly on the crust before the dough is cooked inside if the oil is too hot.
- Similar to mandazi, work in batches and do not overcrowd your pot or pan when frying as this lowers the temperature, resulting in flat mahamri.
serving suggestions and flavour variations
Serve mahamri warm with a cup of tea, coffee, or pigeon peas stew (mbaazi), for breakfast. You can also enjoy them as they are as a snack.
Try these amazing flavour variations:-
- feel free to use lukewarm regular milk if you want to make mahamri without coconut milk. You can also use coconut powder.
- in addition to the cardamon, you can add a few pinches of nutmeg to enhance the flavour.
- you can use more or less sugar, depending on how sweet you like your mahamri.
- you can easily make this recipe vegan and dairy-free by using coconut yoghurt and margarine.
refrigeration and freezing
- Store any leftover cooked mahamri in airtight containers or paper bags for 2-3 days, in a cool and dry place.
- Make the dough ahead and keep it in the fridge for up to 3 days, or in the freezer for up to a year. To use up the frozen dough, simply bring it to room temperature, then fry.
- Freeze leftovers in suitable airtight containers for up to 6 months.
more East African recipes for you to try
These delicious recipes are on fire!! So certainly make sure to check them out!
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📖 Recipe
Mahamri recipe
Equipment
Ingredients
- 3¾ cups all purpose flour set aside at least two cups for rolling out the dough (dusting), or for using if your dough feels too sticky.
- ¾ cup regular granulated sugar
- ¾ teaspoon cardamon powder (iliki)
- pinch of salt
- 1 tablespoon butter (or margarine)
- 1 tablespoon instant yeast
- ¾ cup heavy coconut milk, at room temperature (use regular milk if you do not have coconut milk)
- ½ teaspoon light coconut milk, also at room temperature (use regular milk if you do not have coconut milk)
- 1 tablespoon yoghurt (or coconut yoghurt)
- 4 cups neutral cooking oil, such as sunflower oil (see notes)
Instructions
- Using a small cup, activate the yeast by mixing it with the light coconut milk. Mix in a quarter teaspoon of sugar to speed up the process, cover and keep in a warm place in your kitchen. You will know it is ready to use when it foams up.1 tablespoon instant yeast, ½ teaspoon light coconut milk, also at room temperature
- In a bowl, whisk the all-purpose flour, sugar, cardamom, and a pinch of salt. Crumble in the butter or margarine, then make a well in the centre. Add the activated yeast, yoghurt and heavy coconut milk then use your hands to knead until all the ingredients come together, and the dough is smooth. Be careful not to overwork the dough. Feel free to add a few tablespoons of oil to the mahamri dough when kneading, to make it softer.3¾ cups all purpose flour, ¾ cup regular granulated sugar, ¾ teaspoon cardamon powder (iliki), pinch of salt, 1 tablespoon butter, ¾ cup heavy coconut milk, at room temperature, 1 tablespoon yoghurt
- Cover the bowl with saran wrap (cling film), or a kitchen cloth and place it in a warm place in your kitchen, to rest for at least 30 minutes (overnight if you can).
- Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop. Divide the dough into 8 portions, and smoothen each portion between the palms of your hands to form a ball. Roll out each portion of dough to a circle, about 20 cm in diameter and ¼-inch (6mm) thick, then cut into 8 triangles or to your desired shapes.
- Heat the oil in a large pot to 350°F (180°C). Fry each mahamri for 2-5 minutes on each side, or until golden brown. Transfer them to a kitchen or paper towel-lined bowl to drain. Serve your mahamri immediately or store them in suitable bags or containers for later.4 cups neutral cooking oil, such as sunflower oil
Notes
- Nutritional information is considered an estimate, based on tools that this website uses. It will vary, depending on the type of products used. Make sure to calculate your own nutritional information and use this as a guide. If in doubt then always speak to a nutritional specialist. The calculation in this recipe uses a 50 percent absorption rate of cooking oil.
- seeing that yeast feeds on sugar, you can speed up its activation by combining it with milk and a quarter teaspoon of sugar. Place this in a warm place in your kitchen, to rise.
- always test the temperature of the oil before frying using a simple kitchen thermometer. Don't own one? Simply drop a small piece of dough or stick the bottom of a wooden spoon in the oil. You know it is ready to use if bubbles form around the wood and it floats up or if the small test dough rises up.
- do not be tempted to use too little oil! It should be just enough for them to sink in, in the first few seconds of frying. Contrary to what you may think, using too little oil will only make them soggy!
- Do not overmix the dough as this leads to extra gluten development, which will make them chewy and hard.
- Avoid frying at a temperature that is too low or too high. Too low a temperature will make the crusts hard and the mahamri greasy. On the other hand, they will end up burning or cooking up too quickly on the crust before the dough is cooked inside if the oil is too hot.
Nutrition
frequently asked questions
The difference between mandazi and mahamri is that mahamri is prepared using regular all-purpose or self-raising flour, sugar, coconut milk, yoghurt, and yeast as key ingredients. The traditional authentic recipes also include the spice cardamon as a key ingredient. Mandazi, on the other hand, is made from baking powder, regular or self-raising flour, sugar, and other forms of liquid, such as water or regular milk. Additionally, mandazi has more recipe flavour variations, that include ingredients such as eggs or grated lemon peels.
The best way to ensure you are frying your mahamri at the right temperature is by using an Instant read thermometer. The temperature should be between 350°F (176°C) and 360°F (182°C). If you do not own an Instant read thermometer, you can check the temperature by dropping a piece of dough or sticking the bottom of a wooden spoon in the oil. You know the temperature is right if bubbles form around the wooden spoon or the piece of dough and it floats up.
Wondering whether you can make mahamri using self-raising flour? The answer is yes. In this case, mix in half a teaspoon of baking powder to the flour, then combine with the rest of the ingredients highlighted in this recipe except the yeast, to form a dough. Bear in mind that your mahamri will taste more like mandazi, because of the absence of yeast.
Jen
I'd never tried mahamris before now but I was very impressed with the flavors. They were the perfect addition to my dinner party and everyone loved them.
Jessica
These were super fun to make and so delicious. Next time I have to double the batch because we had no leftovers!
Kate Hahnel
Thank you! Yes, I always make a big batch as they get eaten up so fast!
Robin
Cardamom and coconut combined are my kryptonite! I also loved the recipe called for yogurt. Mahamri equal my new happy place!
Kate Hahnel
I agree. The two ingredients pair up so well!
Crystal
Had these years ago at a wedding but didn't know what they were. A friend told me and so I had to find a recipe for it. These mahamri are AMAZZZIIIINNGGG!!!!
Marta
I don't see a lot of recipes that use cardamom and it's my favorite spice. When I saw this recipe for mahamri, I had to try it. They were so satisfyingly tasty, I know I'll be making them often.
Kim
Had these at a restaurant and wanted to try making these at home. I will say it was a success! These were so yummy and bonus, my son even gave it his approval. That's a huge win in my book.
Kate Hahnel
I am glad you were able to make your mahamris successfully at home. This is such an easy recipe, that everyone can try at home.
Tamara
This was such a delicious treat! Thank you for sharing the step by step instructions. They were easy enough to make, and super tasty!
Kate Hahnel
Thank you too for trying the recipe out!
Lilly
This was my first time making mahamri and it came out perfect thanks to your recipe! Thanks for the detailed instructions and step by step photos. They were very helpful for me in nailing the recipe!
Kate Hahnel
That makes me so happy, please don't forget to share the word around.