SESAME MAHAMRI

Mahamri is a delicious coastal snack that is known and famous for its aroma of cardamom, a sweet spice and delicate taste of coconut. You can use coconut milk or cream. I think dessicated coconut works as well, that reminds me, I think I should cook with dessicated coconut next time. For my first mahamri they turned out pretty delicious, I know a soon to be favorite in the house. In unrelated news, is it just me who loves the smell of yeast fermenting or what? Mahamri is unique in that you only cook with yeast whereas for Mandazi, you can cook them using baking powder. Try something new today with this delicious sesame seeds mahamri, I promise, you will love.

INGREDIENTS

4 Cups All Purpose Flour
4 Tablespoons Butter
1 1/4 Teaspoon Instant Dry Yeast
6 Tablespoons Sugar
Pinch Salt
1 1/2 Cups Coconut Milk
1 Tablespoon Ground Cardamom
1/2 Cup Milk

METHOD

Add salt to bowl with all purpose flour

Add ground cardamom powder

Add instant dry yeast

Add sugar

All dry ingredients set to be mixed

Whisk the dry ingredients until combined

Pour in the warm coconut milk butter mixture

Add more milk butter mixture into the dough if too dry

Use hands to start bringing the dough together

Knead the dough, add coconut milk butter mixture if too dry or a handful of flour if too wet

Dough is becoming pliable

Take the rough dough out of the bowl

Start kneading dough adding more flour if needed

Knead dough 8-10 minutes until dough is smooth, pliable and elastic. To know if dough is ready press dough and it should bouce back

Oil the bowl

Oil both sides of the dough

Cover dough with clean kitchen towel, keep in a warm place to rise for 1 1/2 hours

Dough doubled after 1 1/2 hours in warm place

Punch down dough to release air

Knead dough a few seconds

Form dough into smooth round shape

First divide dough into 8 pieces

Divide the 8 pieces of dough into 16 pieces and form round balls

Add milk to medium cup

Brush the top part of the dough with the milk. This will help the sesame seeds adhere well to the dough while frying

Generously sprinkle the sesame seeds on top of the dough

Sprinkle only one side of the dough with the sesame seeds

Roll dough into 1/4 inch round circle

Cut the dough into 4 triangles

Finish all the dough, cover and let rest 30 minutes

Heat oil until hot enough. Add in the mahamri dough

Once the mahamri rises, immediately flip and continue cooking until all sides are golden brown

Use slotted spoon to remove the cooked mahamri

Place in large bowl as you finish the rest

The sesame seeds add a tasty salty and crunchy taste to the already delicious mahamri

The sesame seeds were well embedded in the mahamri as I cooked

Fluffy mahamri with the crunchy taste of sesame seeds and the tropical aroma from the coconut. Serve with tea

SESAME MAHAMRI

Recipe by Mulunga Alukwe

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

Yield: 20 Mahamri

Ingredients

• 4 Cups All Purpose Flour
• 4 Tablespoons Butter
• 1 1/4 Teaspoon Instant Dry Yeast
• 6 Tablespoons Sugar
• Pinch Salt
• 1 1/2 Cups Coconut Milk
• 1 Tablespoon Ground Cardamom
• 1/2 Cup Milk
• 1/2 Cup Sesame Seeds

Cooking Directions

1. Add salt to bowl with all purpose flour. Add ground cardamom powder. Add instant dry yeast. Add sugar. Whisk the dry ingredients until combined
2. Pour in the warm coconut milk butter mixture. Add more milk butter mixture into the dough if too dry. Use hands to start bringing the dough together. Knead the dough, add coconut milk butter mixture if too dry or a handful of flour if too wet
3. Take the rough dough out of the bowl. Start kneading dough adding more flour if needed. Knead dough 8-10 minutes until dough is smooth, pliable and elastic. To know if dough is ready press dough and it should bounce back
4. Oil the bowl. Oil both sides of the dough. Cover dough with clean kitchen towel, keep in a warm place to rise for 1 1/2 hours
5. Dough doubled after 1 1/2 hours in warm place. Punch down dough to release air. Knead dough a few seconds. Form dough into smooth round shape. First divide dough into 8 pieces. Divide the 8 pieces of dough into 16 pieces and form round balls.
6. Add milk to medium cup. Brush the top part of the dough with the milk. This will help the sesame seeds adhere well to the dough while frying. Generously sprinkle the sesame seeds on top of the dough. Sprinkle only one side of the dough with the sesame seeds. Roll dough into 1/4 inch round circle. Cut the dough into 4 triangles. Finish all the dough, cover and let rest 30 minutes
7. Heat oil until hot enough. Add in the mahamri dough. Once the mahamri rises, immediately flip and continue cooking until all sides are golden brown
8. Use slotted spoon to remove the cooked mahamri from the oil. Place in large bowl as you finish the rest
9. Fuffy mahamri with the crunchy taste of sesame seeds and the tropical aroma from the coconut. Serve with tea