Newars of the Kathmandu valley celebrated the Yomari Punhi on Thursday. Yomari can be written as Ya:mari, Yamari, or Yomari, but regardless of the spelling, it is a beloved delicacy. Every Newari specially farming household prepares Yomari from the year’s newly harvested rice. The rice is ground into flour, mixed with hot water, and kneaded, then shaped into a cone with a pointed end and hollowed out with a finger. The hollow is filled with a mixture of chaaku (molasses) and sesame seeds.The opening is sealed, often forming a tail-like shape resembling a fish’s tail.
It is believed that the winter season begins from this day, and eating warm Yomari helps protect the body from cold. In modern times, Yomari is being prepared with different fillings, such as chaaku (molasses), sesame, and khuwa (reduced milk),