Mahamri

Preparation

1. In a large bowl, combine the flour, sugar, baking powder, salt, cardamom, cloves, and cinnamon, mixing thoroughly until evenly distributed. Create a well in the center and pour in the coconut milk and beaten egg, mixing gently with your hands until a soft, smooth dough forms that is slightly sticky.
2. Turn the dough out onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic, adding small amounts of flour if it is too sticky. The dough should be soft and pliable. Divide the dough into 16 equal pieces and roll each into a ball.
3. On a floured surface, take one ball and flatten it with your palm into a disc about 3 inches wide and 0.25 inches thick. Use a small knife to cut a slit from one side toward the center without cutting all the way through, then gently pull the slit to create a twisted or folded shape.
4. Heat the vegetable oil in a deep pot to 350°F (175°C) and carefully place each mahamri into the hot oil, frying for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm while still crispy.