Directions

• Mix the flour and yeast/ baking powder into a mixing bowl
• Add cardamom, cinnamon, and ginger to the flour mixture
• Pour in the coconut milk, honey, and knead the dough with your hands. Add milk from time to time until you achieved a soft, firm but not sticky dough
• Continue to knead the dough for the next 15-20 minutes till smooth and elastic. Put the dough into a ball form, and then lightly grease it and the mixing bowl. Put a clean towel over the bowl and put it in a warm place. This will allow the dough to rise within one hour or at least until it doubles its size
• Punch the dough down and divide it into four balls with equal size. Roll with a rolling pin one ball at a time. Using a knife, cut the disk into four quarters. Place each triangle side by side on a floured surface and place a clean towel over the pieces of dough and let it rise for the second time which can take from 15 minutes to 1 hour
• After heat your pan and pour in about 2-3 inches deep of vegetable oil for deep frying. Fry at least 4 mahamris at a time and with the use of a suitable spoon; turn the mahamri on the opposite side so that it’s cooked on both sides to attain a golden brown coloring on both sides
• Place the already cooked mahamris on paper towels for the towels to absorb the extra oil
• Allow the mahamris to cool and serve