Yomari

Prepare the Dough

In a bowl, combine the all-purpose flour, salt, and ghee (or butter). Mix well.

Gradually add water and knead the mixture to form a smooth and soft dough. Cover with a damp cloth and let it rest for about 15 minutes.

Prepare the Filling

In a pan over low heat, melt the jaggery until it becomes liquid. Stir frequently to avoid burning.

Add the chopped nuts, shredded coconut, fennel seeds (if using), and cardamom powder to the melted jaggery. Mix well and cook for a few more minutes until the mixture thickens.

Remove from heat and let it cool.

Shape the Yomari

Divide the dough into small balls.

Roll out each ball into a thin disc on a floured surface.

Place a spoonful of the filling mixture in the center of each disc.

Fold the dough over the filling to form a semi-circle or a dumpling shape.

Pinch the edges together to seal the filling inside.

Steam the Yomari

Arrange the shaped Yomari on a steamer rack lined with parchment paper or lightly greased.

Steam over medium heat for about 10-15 minutes or until the dough is cooked through.

Serve

Let the Yomari cool slightly before serving. They are typically enjoyed warm or at room temperature.