To make the mahamri, mix the flour, coconut milk powder, sugar, cardamom and yeast in a large bowl (see Note). Add the milk and combine well to form a dough. Turn dough onto a floured surface and knead for 3-4 minutes or until dough springs back when pressed with a finger. Place into an oiled bowl, cover with a tea towel and place in a warm place for 1 hour or until dough doubles in bulk.Punch dough down, and cut into 3. Form the dough into balls. Use a rolling pin to roll out to 5 mm thick rounds. Cut each round into quarters.Heat the oil in a deep, heavy-based frying pan. When the oil is hot, add the mahamri carefully, a few at a time, and fry until they puff up and turn golden. Remove with a slotted spoon and drain on paper towel.To make the coconut corn, put the corn pieces in a large saucepan. Mix the remaining ingredients together and pour over the corn. Cook over low heat for 10–15 minutes. Set aside.To make the suqaar, heat the olive oil in a large frying pan over medium heat. Add the remaining ingredients and stir-fry or until the meat is cooked. Set aside.Serve the coconut corn and suqaar with the mahamri for dipping. Break apart a mahamri and use as a scoop.Cook's notes• Mahamri are eaten plain for breakfast or used to slurp up sauce at dinnertime – you can vary the amount of sugar in the recipe depending on what you’re going to serve them with.• Coconut milk powder is available from health food stores and African, Indian and Asian grocers.Photography, styling and food preparation by . (Plate from .)