Mix the yeast, a pinch of sugar, a pinch of plain flour and the ¼ cup of warm water. Leave the yeast to rise

Knead the flour, sugar, cardamom, coconut powder, warm milk and yeast mixture to form a smooth dough.

Let the dough rest in a warm place – preferably overnight or until double in size.

Divide dough into 8 balls.
Roll each ball into a 6 inch circle and cut into quarters.

Pour the oil in a deep frying pan on medium heat. You want the oil hot enough when you start frying the dough.

Drop several triangles into the hot oil. If the oil is hot enough the dough will quickly float to the top and puff up.

Turn the mahamri to other side as soon as it is a light brown. Remove from oil and drain.

Cool and serve with your favourite accompaniment.