Yomari is a traditional delicacy and an integral part of Newari cuisine, which originates from the Newar community of Nepal. It is a sweet dumpling made with glutinous rice flour and filled with a mixture of molasses (chaku) or brown sugar (gud) and sesame seeds. Yomari holds great cultural significance and is commonly prepared and enjoyed during special occasions and festivals, particularly during the Yomari Punhi festival.
The Yomari Punhi festival, also known as Yomari Purnima, is celebrated by the Newar community on the full moon day in the Nepali month of December (usually around November or December). The festival marks the end of the rice harvest season and the beginning of winter. Yomari, being a symbol of good fortune and prosperity, is the highlight of this festival.
A recipe for making Yomari
Ingredients
- 2 cups glutinous rice flour
- 1 cup warm water
- 1 cup molasses (chaku) or brown sugar (gud)
- 1/2 cup sesame seeds
- Ghee (clarified butter) for greasing
Instructions to Cook
- In a mixing bowl, combine the glutinous rice flour and warm water. Mix well until it forms a smooth dough. Cover the dough and let it rest for about 30 minutes.
- In a separate bowl, mix the molasses or brown sugar with sesame seeds to make the filling. Set it aside.
- After the dough has rested, take a small portion of the dough and roll it into a ball in your hands. Then flatten it into a small disc shape with your fingers, leaving the center slightly thicker than the edges.
- Take about a teaspoon of the filling mixture and place it in the center of the flattened dough.
- Gently bring the edges of the dough together and seal it, shaping it into a crescent or a boat-like structure. Make sure to pinch and seal the edges well so that the filling doesn’t come out during cooking.
- Repeat the process with the remaining dough and filling mixture.
- Heat water in a steamer. Grease the steamer plate or banana leaves with ghee to prevent sticking.
- Place the prepared Yomari on the greased plate or banana leaves and carefully put it inside the steamer. Steam them for about 15-20 minutes until the Yomari becomes translucent and the dough is cooked.
- Once cooked, remove the Yomari from the steamer and let them cool for a few minutes before serving.
Yomari is traditionally served warm. Enjoy this delicious Newari delicacy as a dessert or snack.
The history of Yomari dates back to the mythological era of Nepal. Legend has it that a Buddhist monk named Aniruddha, who possessed extraordinary culinary skills, first created Yomari to help the people of Kathmandu Valley combat a food shortage. Yomari, which means “tasty bread” in the Newari language, was invented as a solution to fill the scarcity of rice during winter. The unique crescent or boat-like shape of Yomari is said to resemble a traditional farming tool called “karuwa,” symbolizing fertility and abundance.
Over time, Yomari gained popularity as a beloved traditional delicacy and became an inseparable part of Newari culture. The preparation of Yomari is often a family affair, with multiple generations coming together to make this sweet treat. The process of making Yomari involves shaping the dough, filling it with molasses or brown sugar mixed with sesame seeds, and steaming it until cooked.
Today, Yomari has not only retained its cultural significance but has also gained recognition beyond Nepal. It is widely enjoyed by people of various ethnicities and has become a popular dessert in Nepali restaurants around the world. Yomari beautifully represents the rich culinary heritage of the Newar community and continues to bring joy and delight to those who savor its unique taste and texture.
