Yomari is a traditional Nepali sweet dumpling made from rice flour and filled with a sweet mixture of chaku (molasses) and sesame seeds or coconut. It is a special treat enjoyed during festivals, particularly Yomari Punhi. Here’s how to make it:
Ingredients:
- 2 cups rice flour
- 1 cup water
- 1/2 teaspoon salt
For the Filling:
- 1 cup chaku (Nepali molasses) or brown sugar
- 1/2 cup sesame seeds, toasted
- 1/2 cup grated coconut
- 1 teaspoon ghee (clarified butter)
Instructions:
- Prepare the Dough:
- In a large pot, bring the water to a boil and add salt.
- Gradually add the rice flour, stirring continuously to form a smooth dough.
- Remove the dough from the heat and knead it on a clean surface until it becomes soft and pliable.
- Cover the dough with a damp cloth and let it rest for about 15 minutes.
- Prepare the Filling:
- In a mixing bowl, combine the chaku (or brown sugar), toasted sesame seeds, grated coconut, and ghee. Mix well to form a sticky filling.
- Shape the Yomari:
- Divide the dough into small balls, about the size of a golf ball.
- Take one ball of dough and flatten it into a disc.
- Form a cone shape by pinching the edges of the disc.
- Fill the cone with a spoonful of the sweet filling.
- Seal the top by pinching the edges together, forming a pointed end.
- Steam the Yomari:
- Arrange the filled yomari in a steamer basket, making sure they do not touch each other.
- Steam the yomari over boiling water for about 15-20 minutes, or until they are cooked through and firm.
- Serve:
- Arrange the steamed yomari on a serving plate.
- Serve warm, as a delightful sweet treat.
Enjoy your Yomari, a delicious and festive Nepali sweet dumpling perfect for special occasions!