In a bowl stir together the coconut milk, 1tbsp sugar and yeast and let the mixture stand for about 5 minutes, or until the yeast is foamy and dissolved
In another bowl, sift the flour then add in the rest of the sugar,baking powder, cardamom and salt. Whisk together till well combined.
Once the yeast is foamy, add in the melted butter and egg. Whisk till well incorporated.
Mix the dry and wet ingredients together. On a floured surface, knead the dough for about 5- 7 minutes. Feel free to add a tablespoon or two of flour if the dough is too sticky. You should end up with a soft and a little sticky dough.
Place the dough back in your bowl and cover with a plastic wrap and allow to rise until it doubles in size, for about 1 hour in a warm place
After the dough has risen, punch it down to remove the air then using a rolling pin, roll to about ½ cm thick and cut into your desired shapes
Flour a baking tray or regular try thoroughly and place the mahamri pieces for a second rise before frying. Flour them again of the upper side before covering with a plastic wrap to avoiding sticking then place a kitchen towel. Let them rise for about 30 minutes in a warm place
In a cooking pot/ sufuria, add in enough oil for deep frying the mahamri. Heat till when you insert a wooden spoon, bubbles form around it
Deep your mahamri to fry one at a time and avoid crowding the pot. Remember to lower the heat as they cook as well as keep turning them to form nice air pockets to stuff in mbaazi if desired.
Allow them to turn golden brown then remove from heat and place on a bowl lined with some paper towel