Prepare the dough
In a medium pot, combine the water and a pinch of salt. Bring to a boil, then turn off the heat.
Immediately add the flour to the hot water and stir vigorously to form a thick, stiff dough, similar to ugali.
Transfer the dough to a clean surface and knead it for about 5 minutes until it is smooth and no longer sticky. Oil your hands or use a mixer with a dough hook to make this easier.

Shape the dumplings

Divide the dough into smaller pieces and roll them into long, thin ropes.

Cut the ropes into small, bite-sized pieces.

Take each small piece of dough and, using an oiled fingertip, press a shallow indentation into the center. This creates the distinctive dimpled shape of the matobosha.

Set the dumplings aside while you prepare the sauce. 

In a new pot, combine the coconut milk, sugar, and cardamom powder.
Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar has completely dissolved.

Add the prepared dumplings and raisins (if using) to the simmering coconut sauce.
Stir occasionally and simmer for about 15 minutes, or until the dumplings are fully cooked and the sauce has thickened and reduced.

Remove from the heat and allow the matobosha to cool.

Serve
Serve the matobosha warm or chilled.
(Garnish with sliced almonds or crushed pistachios before serving-optional)