Yomari

Raaka-aineet

• 300 g rice flour
• 200 g jaggeryKorvike: brown sugar
• 50 g sesame seeds
• 150 g khuwaKorvike: mawa or ricotta
• 50 g coconut
• 3 pods cardamom
• 1 pinch nutmeg

Ohjeet

1. 1

   Mix rice flour with hot water and knead into a smooth, pliable dough. Cover and rest 15 minutes.

2. 2

   For chaku filling: melt jaggery in a pan, add toasted sesame seeds and grated coconut. Cook until thick and sticky.

3. 3

   For khuwa filling: mix khuwa with crushed cardamom and nutmeg.

4. 4

   Take a portion of dough and shape it into a small cup. Fill with either chaku or khuwa.

5. 5

   Pinch the top closed and shape into a fig or fish-like form with a pointed tail.

6. 6

   Steam the yomari for 15 minutes until the dough is translucent and glossy.

7. 7

   Serve warm — the filling should be molten inside. Traditionally eaten during the Yomari Punhi festival in December.