"YOMARI" - The Lost Recipe

 Discovering the Delicacies of Sikkim: How to Make Yomari

In the vast and vibrant culinary landscape of India, the tiny state of Sikkim often gets overshadowed by its neighbors Bhutan, Nepal, and China. Each of these countries boasts a rich and diverse food culture. However, Sikkim's cuisine, with its mild and restrained flavors, offers a unique and delightful experience that stands apart from the bold and intense flavors of its neighbors.

Yomari: A Traditional Sikkimese Delicacy

One of Sikkim’s hidden culinary gems is Yomari. The name "Yomari" derives from "Yo," meaning "to like," and "Mari," meaning "delicacy" or "bread." This traditional sweet dumpling is a true representation of Sikkimese cuisine, offering simple yet profound flavors that can captivate any palate.

Ingredients for Yomari

To make Yomari, you will need:

- 400 gm Rice flour

- 50 gm Wheat flour

- 200 gm Chaku (Molasses)

- ½ cup Roasted Sesame seeds (ground)

- ½ cup Roasted Cashew nuts or peanuts (ground)

- ½ cup Coconut (grated)

- Vegetable oil

Methods for Making Yomari

•  Preparing the Filling

1. Break the Chaku (molasses) into small pieces: This ensures even cooking.

2. Melt the Chaku: In a saucepan, combine Chaku with a cup of hot water. Heat until it completely melts.

3. Mix Ingredients: Add the ground sesame seeds, cashew nuts, grated coconut, and a tablespoon of rice flour.

4. Cook the Mixture: Cook on low heat, stirring continuously until the paste reaches a gooey consistency similar to honey.

 Making the Yomari Dough

1. Combine Flours: In a bowl, mix rice flour and wheat flour.

2. Add Water: Gradually add about one and a half cups of lukewarm water. Mix until the dough is very soft but not runny. Adjust with water or rice flour as needed.

3. Prepare Dough: Oil your hands with vegetable oil to prevent the dough from sticking. Take a small portion of the dough and shape it with your hands, creating a cavity for the filling with your index finger.

4. Fill the Yomari: Fill the dough with the prepared filling.

Steaming the Yomari

1. Steam: Place the filled Yomari in a momo steamer and steam for about 10-15 minutes.

2. Serve: Yomari is best enjoyed hot, offering a delightful combination of the bitter sweetness of Chaku and the nuttiness of roasted sesame seeds and cashew nuts.

A Taste of Tradition

Finally, I couldn’t wait to try these fish-shaped desserts, available with two filling choices – dried fruit and chocolate. Traditionally prepared to worship the goddess of grain, Annapurna, during the full moon after the harvest, Yomari holds a special place in Sikkimese culture. I tried the dried fruit version, which included a mix of coconut, jaggery, dried fruits, and nuts served in warm, thickened milk. This isn't an overly indulgent dessert; its mild sweetness is perfectly balanced, making it a guilt-free treat.

 Conclusion

Sikkim’s cuisine, particularly the Yomari, is a testament to the state’s rich culinary heritage. While it may not scream for attention, its subtle flavors and unique preparations deserve recognition. By incorporating traditional methods and embracing the simplicity of ingredients, Yomari provides a delicious glimpse into Sikkimese culture.