This archive report was first published on 9 May 2020.
Published on May 9, 2020, in this article, we will guide you through the process of making mouth-watering mahambri, a delicacy that is very popular at the coast.
Mahambri is often confused with mandazi, but they have distinct differences. While mandazi are plumper with extra flesh, mahambri are hollow with a little bit of flesh. Another difference is that mandazi is made with baking powder, whereas mahambri is usually made using yeast.
One of the key things to look out for when making mahambri is the white line that runs around each mahambri. This indicates that the mahambri have risen well and are just perfect.
Ingredients: ¶
- 3 cups flour
- 1/2 cup sugar
- 1/2 teaspoon ghee or butter
- 1/2 teaspoon cardamom powder
- 1 tablespoon instant yeast
- 1 and 1/4 cup milk or coconut milk
- Vegetable oil for frying
Instructions: ¶
First, mix the dry ingredients in a bowl, then make a hole in the centre and add the ghee or butter. Mix with your hand as you add in the coconut milk little by little, until the dough is soft.
Shape the dough into about eight balls, cover with a wet cloth, and let them prove until they become double in size. Roll each ball into a fist size, cut into four quarters, and give them about 5 minutes.
Heat the oil in a pot over medium heat, then fry the mahambri for about 30 seconds on each side, or until they rise and are brown in colour with a white line around the edge.
Enjoy your delicious mahambri with your favorite beans or just with tea.
