Qamdi
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Waxaa qoray Leila iyo Cabdullaahi · ·
Daawo
Mukawinaadka
1 koob = 237 mL · 1 QW = 15 mL · 1 qy = 5 mL (QW waa qaaddo weyn; qy waa qaaddo yar).
Diyaarinta
Taabo tallaabo si aad u calaamadiso inay dhammaatay.
Isku qas khamiirka, ¼ koob oo biyo diirran ah, iyo 1 qaaddo yar oo sonkor ah. U daa ugu yaraan 10 daqiiqo si khamiirku u shaqeeyo.
Baaquli wax lagu qaso ku shub daqiiqda, ½ koob oo sonkor ah, ukunta, ½ koob oo biyo ah, saliidda, iyo khamiirkii shaqeeyay. Isku qas, kadibna cajiinka cajiin oo ka samee kubbad. Cajiinka dabool oo meel diirran ku daa 2 saacadood si uu u nasto.
Cajiinkii kacay u qaybi 4 qaybood oo siman, qayb kastana ka samee kubbad. Kubbadda hoos u riix si ay u noqoto wareeg fidsan.
Adigoo isticmaalaya usha cajiinka lagu fidiyo, wareeg kasta u fidi qaab goobaabin ah oo adkaankiisu yahay ¼ inch. Mindi ku jar goobaabin kasta afar qaybood.
Markaad cajiinka oo dhan sidan u diyaariso, dabool oo u daa cajiinka qamdiga 30 daqiiqo si uu u kaco.
Digsi wax lagu shiilo ama wok dab dhexdhexaad ah ku kululee saliid khudradeed ama saliid kanola. Qamdiga ku rid saliidda, isla marka uu kor u soo baxana bilow inaad saliidda kulul ku dul shubto si uu u bararo.
Rog marka dhinaca hoose uu noqdo bunni dahabi ah, qiyaastii 1 daqiiqo. Dhinaca kale shiil hal daqiiqo oo kale. Saliidda ka shub adigoo dul dhigaya saxan ay saaran yihiin warqado jikada.
Faallooyin
101 faalloMahadsanid! Faalladaadu waxay soo bixi doontaa marka aan hubinno.
Wax baa khaldamay. Fadlan isku day mar kale.
I love your recipes mashaAllah! Do you think you could show us a baked version of these mahamri for those of us who are advised to stay away from deepfried foods? Thanks so much, i really enjoy your recipes and your videos!
Thanks for the recipe. I followed this recipe step by step but they are not hollow. Any suggestions?
Love your recipes and demonstrations. Tried these a few times (my family loves them). When the dough rests for the 30 minutes, they deflate when I pick them up to place then in the oil. Tried placing the ‘quarters’ on a floured and oiled surface, but to no avail. So most of them are not hollow. How can I prevent that?
Thanks.
Did you let the dough rise for 2 hours first?
U jawaabaya A&L
Yes, I did leave the dough to rise for 2 hours. We have something very similar in my country (Trinidad & Tobago) called “float” but with less sugar.
Asalaamu Alaikum,
I would like to make a large batch of qamdi, there was an earlier suggestion about refrigerating the dough a few days before. At what stage would I refrigerate the dough and how would I store it?
Thanks
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
After preparing the dough let it rise for 2 hours then divide into small balls. Refrigerate or freeze in a ziplock bag.
Helo A & L,
I would like to allow the dough to rise overnight. How much baking powder would I use in place of yeast
Tks.
Hello Grace,
It is yeast that is used for a slow rise. Double-acting baking powder reacts immediately with the liquid in the dough and causes an initial rise. The second rise happens when the dough is subjected to heat. Letting the dough sit overnight with only baking powder, will not help it rise. In fact, you will lose some of the initial rise. That is why you need to bake cake batter as soon as possible after adding baking powder.
Regards,
A&L