Yamari
The Yomari punhi festival is said to have started from panchal nagar (present day Panauti). Myth has it that Suchandra and Krita, a married couple, first experimented with fresh yield of rice from their field. And what took shape came to be known as Yomari. The new delicacy was eventually distributed among the villagers. As the food was liked by all, the bread was named Yomari, which literally means 'tasty bread'.
The myth further states that on the same day the couple offered the god of wealth, Kubera, who was passing by in a disguise, the new delicacy. Following this, Kubera disclosed his real identity and blessed the couple with wealth. He also declared that whoever will prepare Yomari in the form of gods and goddesses on the full moon of December and observe four days of devotion to god, will get rid of poverty.
Recipe for Yamari
Type: Newari seasonal Desert
The Yomari punhi festival is said to have started from panchal nagar (present day Panauti). Myth has it that Suchandra and Krita, a married couple, first experimented with fresh yield of rice from their field. And what took shape came to be known as Yomari. The new delicacy was eventually distributed among the villagers. As the food was liked by all, the bread was named Yomari, which literally means 'tasty bread'.The myth further states that on the same day the couple offered the god of wealth, Kubera, who was passing by in a disguise, the new delicacy. Following this, Kubera disclosed his real identity and blessed the couple with wealth. He also declared that whoever will prepare Yomari in the form of gods and goddesses on the full moon of December and observe four days of devotion to god, will get rid of poverty.
Recipe for Yamari
Type: Newari seasonal DesertPrepares: minimum 20 to 30 pcs
For wrapper (Dough)
Rice flour (Fine) 1kg
Boiled Water 350ml
Method for dough prepration
1. Sieve rice flour and keep it a side
2. boil water and keep it aside
3. pour the hot water slowly into rice flour and knead it properly until pliable and form a soft dough.
4. after dough is prepared keep it in a hot case and cover it with kitchen towel in order to retain the hot temperature of dough.
For Filling (Chaku)
Chaku ½ kg
Roasted sesame seed powder 30gm
Grated coconut 150gm
Method
1. melt the chaaku in a double boiler
2. add sesame powder and grated coconut and give it a good mix and keep it aside
For filling (Khuwa)
Khuwa 500gm
Green Cardamom Powder 1tbsp
grated coconut 100gm
sugar 20gm
Method
1. soften the khuwa by heating it in a pan slowly
2. add green cardamom powder, grated coconut, sugar and give it a good mix and keep it aside
Method for Yamari
1. prepare a solution of mustard oil and luke warm water and keep it aside
2. spread the oil mixture in a palm, take a dough of about 40gm and give it a shape like a cone
3. slowly insert the index finger dipped in oil to form hole in center
(Note: be careful while making a hole in center as wrapper may tear so slowly insert and move fingers very slowly)
4. fill the Yamari with 10gm desired filling traditionally Chaku but now filling of Khuwa and dark chocolate are also preferred
5. seal the base of Yomari with any attractive folding
6. spread the oil in a air hole compartment of steamer and place it properly providing maximum space as it will rise
7. Steam the bread for 15 mins at least
8. after its cooked remove it slowly and keep it in a plate and serve it
(Note: blow some air over Yamari as it may provide some shine to the bread.
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