Yomari is a traditional Nepali sweet dish, typically prepared during the Yomari Punhi festival, also known as Yomari Purnima. Yomari Punhi usually falls in December. The dish consists of steamed dumplings made from rice flour and filled with jaggery and sesame seeds or khoya (reduced milk). Here’s a simple recipe for making Yomari:

Ingredients:

For the Dough:

2 cups rice flour

Water (as needed)

For the Filling:

1 cup jaggery (grated or chopped)

1 cup sesame seeds or khoya (reduced milk)

For Steaming:

Banana leaves or parchment paper for wrapping

Instructions:

Prepare the Dough:

In a mixing bowl, add the rice flour.

Gradually add water and knead the mixture to form a smooth, pliable dough. The consistency should be similar to that of chapati dough.

Make the Filling:

For the sesame seed filling, roast the sesame seeds in a pan until they turn golden brown. Mix them with jaggery.

For the khoya filling, mix the khoya with grated jaggery.

Shape the Yomari:

Take a small portion of the dough and roll it into a small ball. Flatten it into a disc using your palms or a rolling pin.

Place a spoonful of the filling (sesame-jaggery or khoya-jaggery) in the center of the disc.

Seal the edges of the disc to form a semi-circular or conical shape, ensuring the filling is completely enclosed.

Steam the Yomari:

Cut banana leaves or parchment paper into small squares.

Place each Yomari on a piece of the banana leaf or parchment paper.

Steam the Yomari in a steamer for about 15-20 minutes until the outer covering is cooked and has a translucent appearance.

Serve:

Allow the Yomari to cool slightly before serving.

Traditionally, Yomari is served with ghee (clarified butter) or yogurt.

Enjoy the delicious and symbolic Yomari during the festival or as a special treat. The shape of Yomari is said to resemble the shape of a sacred grain, and it is considered an auspicious food item in Nepalese culture.

Photo Credits: Omg Nepal

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