Begin by toasting the sesame seeds in a dry pan over medium heat for 3 to 4 minutes until they release a nutty aroma. Allow them to cool, then grind them coarsely using a mortar and pestle for the best texture and flavour.

In a mixing bowl, combine the ground sesame, grated jaggery, cardamom powder, and grated coconut. Mix well until the ingredients blend into a sticky, aromatic filling. Set aside and allow it to rest at room temperature while you prepare the dough.

To make the dough, boil the water and add a pinch of salt. Slowly pour it over the rice flour in a wide bowl while stirring continuously with a wooden spoon. The consistency should be soft yet firm enough to handle. Let it cool slightly until warm to the touch.

Add ghee to the dough and knead it with damp hands for about 8 to 10 minutes until smooth and pliable. If the dough feels too dry, add a spoonful of warm water. If too sticky, dust lightly with rice flour. Cover with a damp cloth and rest for 10 minutes.

Divide the dough into 8 to 10 equal portions. Roll each into a ball, then shape it into a cone or leaf like pouch using your fingers. Keep your hands lightly oiled or wet to prevent sticking. Work swiftly to maintain the dough’s elasticity.

Gently fill each dough shell with a teaspoon or more of the jiggery and sesame mixture, pressing it in lightly. Pinch and seal the open ends firmly, shaping the dumplings into a traditional elongated teardrop or fish form.

Line a steamer tray with a muslin cloth or lightly oiled banana leaves. Arrange the dumplings with some space in between to prevent sticking during steaming. Cover with a lid wrapped in a clean kitchen towel to catch condensation.

Steam the Yomari over boiling water for about 15 to 20 minutes. You will know they are ready when the surface turns glossy and slightly translucent. Avoid over steaming as it may dry out the filling and toughen the shell.

Allow the dumplings to cool for 3 to 5 minutes before handling. The outer layer will firm up slightly while remaining tender. Use a wide spoon or spatula to gently lift them out of the steamer without tearing.

Serve warm as a standalone treat or alongside a cup of milk tea. You may brush a little ghee on top before serving for extra richness. Yomari is best enjoyed fresh and warm, allowing the jaggery to remain molten and fragrant inside.