Some foods are tied forever to Ramadan memories. Along the East African coast, and particularly in Kenya, Mahamri, soft, lightly spiced coconut doughnuts are a beloved part of iftar.

Kenyan Mahamri 

You’ll need: 

• 3 cups, all-purpose flour 

• 1 tsp cardamom powder 

• 1 tsp dry active instant yeast 

• ½ cup sugar 

• ¼ cup hot milk 

• 1 cup thick coconut milk  

• 2 tbsp ghee, clarified butter, or butter 

• extra flour for dusting 

• oil for deep frying 

PREPARATION OF THE DOUGH: 

1. Sieve flour into a big bowl and mix in the cardamom powder and sugar. 

2. Add the instant yeast and mix well. 

3. Add 1 tbsp ghee and rub it into the flour. 

4. Mix the hot milk and coconut milk. 

5. Using the milk mixture, form a soft dough. 

6. Using the remaining butter or ghee, knead the dough for 5 minutes till it becomes smooth. 

7. Lightly grease a bowl. Place the dough in it. Cover with cling film and let the dough rise for about 1½ - 2 hours. Fermenting time will depend on how cold or warm your place is. 

ROLLING THE MAHAMRI: 

1. Sieve some flour onto baking sheets or trays sparingly. 

2. Knead the dough gently. Divide the dough into 8 parts. 

3. Roll each part into a ball. 

4. Roll out one ball into a 6-inch diameter circle, using some flour. 

5. Cut it into 4 parts using a sharp knife or a pizza cutter. 

6. Place the triangles onto the floured baking sheet or tray. 

7. Repeat with the remaining dough. 

FRYING MAHAMRI: 

1. Heat oil in a frying pan, wok, or karai over medium heat. Add a small piece of the dough into the hot oil. If it sizzles and comes up immediately, then the oil is ready. 

2. When it is hot, place the triangles (3 to 4 at a time) in it gently and fry till they are golden brown. Remember not to fry them over high heat, as they will brown quickly, and the inside will remain raw. 

3. Remove the fried mahamri into a colander and repeat with the remaining triangles. 

4. Serve hot with any curry of your choice or some spicy tea or coffee. 

 [Recipe credit: mayuris-jikoni.com]