Mix the yeast, a pinch of sugar, a pinch of plain flour and ¼ cup of warm water. Leave the yeast to rise (the addition of sugar and flour helps in the rising process).
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 (the dough could rise in a few hours if you live in warm temperature). 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 three to four 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 as soon as it is a light brown. Cook on the other side for another minute and remove from the deep fryer with a slotted spoon. The doughnuts should be a light golden brown.
