In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg until well combined.

Add the cold, cubed butter to the flour mixture and use your fingertips to rub it in until the texture resembles coarse breadcrumbs.

Gradually pour in the coconut milk while stirring with a fork or wooden spoon until a soft dough begins to form.

Turn the dough onto a lightly floured surface and knead gently for about 30 seconds until smooth, then let it rest for 5 minutes.

Divide the dough into 12 equal pieces and roll each piece into a smooth ball between your palms, slightly flattening the centers with your thumb.

Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches approximately 350°F (175°C).

Carefully place the dumplings into the hot oil in batches, ensuring you do not overcrowd the pan.

Fry for about 4-5 minutes on each side until they are deep golden brown and cooked through to the center.

Remove the dumplings with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve warm as a delicious side dish alongside savory breakfast items or spicy curries.