This dish is also known as Ya-Mari. Ya means “like”, and Mari means “delicacy”. It's also prepared for special occasions like birthdays and baby showers. Yomari leftovers can also be a great alternative to breakfast. Here’s how to make it.


  • 2 tablespoon ghee 
  • 2 cups jaggery
  • 2 cups of rice flour
  • ⅓ cup of all-purpose flour
  • 1 tablespoon sesame seed
  • Half a cup milk
  • Half a cup of warm water


  • Pour the rice flour and all-purpose flour into a bowl and mix well.
  • Gradually add warm water, mixing well, until the dough is smooth.
  • Heat the saucepan over high heat, add jaggery and sesame seeds to it.
  • Let the jaggery melt nicely. Stir constantly with a spoon so as not to burn.
  • Add some milk and mix for one minute.
  • When finished, pour it into a bowl and add the toasted sesame seeds.
  • Pour some oil into one hand to keep it moist. Then take a small portion of the yomari dough.
  • Round them off and make them into a cone with no holes.
  • Then, dip your index finger in hot oil and gradually apply pressure to make a more profound and more giant hole to create a cavity.
  • Add melted jaggery and sesame seeds, holding the cone, then start covering the top of the cone with your index finger and thumb.
  • Once yomari is stuffed with jaggery mixture, steam it in a steamer for fifteen minutes.
  • Then it is ready to serve.

Tip: To add more flavour to this dish, add cardamom and coconut powder with melted jaggery.

So, when are you preparing this popular Nepalese food?