I think many of you know already that from my previous posts that Nepal follows a different calendar than the Gregorian calendar. So the months are different and the start and end of the months do not match with the Gregorian calendar. Also Nepali people have lots of festivals according to their own calendar.
On Sunday, 15 January, it was 1st of Magh 2068. This day is called Maghe Sankranti. It is the end of winter and start of warmer days in Nepal which is also believed to bring an end to the ill-omened month of Poush when all religious ceremonies are forbidden.
Normally people go to holy rivers around the country like Devghat, Dolalghat, Sankhamul Ghat to take a holy dip in the morning and offer auspicious food like laddoos (sesame seeds candy ball), chaku (molasses), ghee (clarified butter), sweet potatoes, yam, khichari (mixture of rice and lentils) and green leaf spinach to the gods. Then in the afternoon and evening there will be a bhoj (get together) to eat all these food they have prepared.
Chaku (Molasses) is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.
Laddoos (sesame seeds candy ball) is made with black or white sesame seed and chaku . They are sweet like candy and very tasty.
In Newari culture, this day is also known as ‘Ghyo-Chaku Salu’ which means the day to eat chaku (molasses) and ghee (clarified butter).
Days leading to this festival, you will see vendors in the street selling lots of sweet potatoes and yam as well as molasses and black and white sesame candy balls all across the country. I love the white ones 🙂
When I was in Nepal, I remember going to my grand ma’s house with my brother and she would put mustard oil on our head and bless us. Then we would be given khichari with melted Ghee and Chaku with sweet potatoes and yam. I really miss those days.
Happy Maghe Sankranti!!!
Posted in Nepal, Nepali Culture, Newari Culture
Tagged chaku, Devghat, Dolalghat, ghee, Ghyo-Chaku Salu, holy dip, khichari, Maghe Sankranti, mustard oil, Sankhamul Ghat, sesame seeds, sweet potatoes
It was my nephew 4th birthday yesterday , so my cousin sister (D) decided to make Yomari to celebrate his birthday in Newari tradition. In Newari tradition, we make Yomari every even birthday (2,4,6,8,12) until a child turns 12. Yomari defined by Wikipedia is “a delicacy of Newars. It consists of an external covering of rice-flour and an inner content of sweet substances such as Chaku (Molasses)”
I have helped my mum make Yomari before but never knew the step. Finally I know how to make it and I am sharing here if anyone else want to experiment. So this how we did it.
- Rice flour
- Hot water
- Sesame seed
- Mix rice flour with hot water and make dough. Make sure you don’t make the dough too soft. Cover the dough with a warm and damp cloth and rest it for 10-15 minutes.
- Use fry pan to heat chaku (molasses) to get a liquid chocolate like mixture.
- Mix Chaku and fried sesame seed.
- In a small bowl pour some water and oil. Now take small amount of dough in a hand and make a round shape.
- Now press the dough to make a cone-shaped crust as shown in picture.
- One side of Yomari should have long tip and other side is hollow.
- Fill it with mixture of molasses mixed with Sesame seed.
- Using both hand slowly close the hole and make shape as shown in the picture.
- Steam it for 15 min.
- Now it is ready to serve. Enjoy!
We made 4 with only rice stuffing inside to make Yomari mala (garland) for birthday boy and rest was made with chaku (Molasses) . It was yummy.
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Posted in Kathmandu, Nepal, Nepali food, Newari Food, Recipe
Tagged chaku, Nepalese girl, Nepali, nepali food, Nepaliaustralian, newari food, yomari, yomari recipe