Method
For the Dough
- ¼ cup rice flour
- 2–4 tbsp hot water, as needed
- A few drops of ghee (optional)
Preparing the Yomari
1. Knead the Dough
Place the rice flour in a bowl and gradually add hot water, stirring continuously. Once cool enough to handle, knead the mixture into a smooth dough. Cover and let rest for 5 minutes.
Almond Filling
- 1 tbsp grated jaggery
- 1 tsp roasted sesame seeds
- 1–1½ tsp finely chopped almonds
- ¼ tsp ghee
- A pinch of cardamom powder
2. Make the Filling
Warm the jaggery over low heat until it softens. Add ghee, sesame seeds, chopped almonds, and cardamom. Stir for 30–45 seconds and allow the mixture to cool until thick but workable.
3. Shape the Yomari
lightly grease your palms with ghee. Divide the dough into three small balls. Press your thumb into each ball while rotating to form a cavity. Fill the cavity with the almond mixture and pinch the top to create the traditional pointed shape.
Tip: A Modak mould can be used for easier shaping.
4. Steam
Steam the yomaris for 10–12 minutes or until the outer shell appears glossy.
For the Badam Phirni
- 250 ml milk (reduced to 150–160 ml during cooking)
- 1 tsp rice, soaked for 20 minutes
- 12–15 almonds, soaked, peeled, and ground to a paste
- 1–1½ tbsp sugar
- 1 pinch cardamom powder
- 2–3 saffron strands soaked in 1 tbsp warm milk
- 2–3 drops rose water
- 2 chopped almonds, for garnish
Preparing the Badam Phirni
1. Make the Thickener
Grind the soaked rice with 1 tbsp of milk to create a coarse paste.
2. Prepare the Almond Base
Blend the soaked, peeled almonds with a little milk to form a smooth paste.
3. Cook the Phirni
Bring 200 ml milk to a gentle boil. Add the rice paste while whisking to avoid lumps. Cook on low heat for 5–7 minutes until the mixture begins to thicken. Add the almond paste, followed by sugar, cardamom powder, and saffron milk. Continue cooking for 2–3 minutes until the phirni achieves a rich, pudding-like consistency.
4. Finish & Chill
Turn off the heat and stir in the rose water. Pour the mixture into a bowl and allow it to cool before refrigerating for at least an hour.
Assembly & Presentation
To plate the dessert, spread the chilled Badam Phirni across a shallow bowl, forming a smooth, velvety base. Gently place three warm yomaris at the centre, allowing their glossy rice-flour shells to contrast with the creamy phirni beneath.
For an elevated finish, garnish with a spoonful of fruity reduction—a buransh gel works beautifully—along with a delicate sugar net, toasted almond flakes, and a few edible flowers. The result is a composition that captures both tradition and refinement, a dessert that glows like its namesake: the Himalayan moon.
