Mix flour, cardamon, coconut cream, yeast and water.

Beat thoroughly with your hand. It should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it's a dough. Not runny and yet not too thick.

Cover and let it rise for about half an hour. 

Heat oil, then pick small portions and drop in the oil. Lower the heat and fry on low heat, stirring the Kalmatis continuously so that they get color on all sides.

Once done, keep them on a cooling tray.

Serve and enjoy!