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?