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ChatGPT
Oct 29
Ingredients:
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup coconut milk
- 1/2 cup warm water
- 1/4 cup melted butter
- 1 tsp active dry yeast
- 1/2 tsp cardamom powder
- Oil for frying
Instructions:
1. In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and cardamom powder.
3. Add the melted butter, coconut milk, and the yeast mixture to the dry ingredients. Mix well until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours until it doubles in size.
6. Punch down the dough and divide it into 20 equal portions. Shape each portion into a ball.
7. Heat oil in a deep frying pan over medium heat.
8. Flatten each ball of dough into a disc shape and fry in the hot oil until golden brown on both sides.
9. Remove the mahamri from the oil and drain on paper towels.
10. Serve warm with tea or your favorite accompaniment.
Enjoy your delicious mahamri!
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup coconut milk
- 1/2 cup warm water
- 1/4 cup melted butter
- 1 tsp active dry yeast
- 1/2 tsp cardamom powder
- Oil for frying
Instructions:
1. In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and cardamom powder.
3. Add the melted butter, coconut milk, and the yeast mixture to the dry ingredients. Mix well until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours until it doubles in size.
6. Punch down the dough and divide it into 20 equal portions. Shape each portion into a ball.
7. Heat oil in a deep frying pan over medium heat.
8. Flatten each ball of dough into a disc shape and fry in the hot oil until golden brown on both sides.
9. Remove the mahamri from the oil and drain on paper towels.
10. Serve warm with tea or your favorite accompaniment.
Enjoy your delicious mahamri!
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Google Gemini AI
Oct 29
Ingredients for 20 Portions:
For the Dough:
- 2 cups (480g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm water
- 1/4 cup (60ml) vegetable oil
For the Sugar Syrup:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1 teaspoon (5ml) lemon juice
Instructions:
Make the Dough:
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the warm water and vegetable oil while mixing until a soft, slightly sticky dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rest for at least 30 minutes at room temperature.
Make the Sugar Syrup:
1. In a small saucepan, combine the sugar, water, and lemon juice.
2. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
3. Reduce heat to low and simmer for about 5 minutes, or until the syrup thickens slightly.
Shape the Mahamri:
1. Divide the dough into 20 equal portions.
2. Roll out each portion into a thin, oval shape, about 5 inches (13 cm) long and 3 inches (8 cm) wide.
3. Make a deep slit in the center of each oval, about 2 inches (5 cm) long.
4. Heat a deep fryer or a large skillet filled with vegetable oil to 375°F (190°C).
5. Carefully drop the mahamri into the hot oil, one or two at a time.
6. Fry for about 2-3 minutes per side, or until golden brown and puffed up.
Dip in Sugar Syrup:
1. Remove the mahamri from the oil and drain on paper towels.
2. While still warm, dip each mahamri into the sugar syrup, coating both sides.
Serve:
3. Let the mahamri cool slightly before serving. They can be enjoyed on their own or with your favorite dipping sauce.
Tips:
- For a crispier texture, fry the mahamri for a few seconds longer.
- If you don't have a deep fryer, you can fry the mahamri in a large skillet with about 2 inches (5 cm) of vegetable oil.
- Mahamri can be made ahead of time and reheated in the oven or microwave when ready to serve.
For the Dough:
- 2 cups (480g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm water
- 1/4 cup (60ml) vegetable oil
For the Sugar Syrup:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1 teaspoon (5ml) lemon juice
Instructions:
Make the Dough:
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the warm water and vegetable oil while mixing until a soft, slightly sticky dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rest for at least 30 minutes at room temperature.
Make the Sugar Syrup:
1. In a small saucepan, combine the sugar, water, and lemon juice.
2. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
3. Reduce heat to low and simmer for about 5 minutes, or until the syrup thickens slightly.
Shape the Mahamri:
1. Divide the dough into 20 equal portions.
2. Roll out each portion into a thin, oval shape, about 5 inches (13 cm) long and 3 inches (8 cm) wide.
3. Make a deep slit in the center of each oval, about 2 inches (5 cm) long.
4. Heat a deep fryer or a large skillet filled with vegetable oil to 375°F (190°C).
5. Carefully drop the mahamri into the hot oil, one or two at a time.
6. Fry for about 2-3 minutes per side, or until golden brown and puffed up.
Dip in Sugar Syrup:
1. Remove the mahamri from the oil and drain on paper towels.
2. While still warm, dip each mahamri into the sugar syrup, coating both sides.
Serve:
3. Let the mahamri cool slightly before serving. They can be enjoyed on their own or with your favorite dipping sauce.
Tips:
- For a crispier texture, fry the mahamri for a few seconds longer.
- If you don't have a deep fryer, you can fry the mahamri in a large skillet with about 2 inches (5 cm) of vegetable oil.
- Mahamri can be made ahead of time and reheated in the oven or microwave when ready to serve.
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