Himachal Sidu Meetha Sweet Poppy Walnut Jaggery Steamed Bun

Method

1. 1

   Make dough: combine atta, yeast, sugar and salt.

2. 2

   Add warm water and knead 8 to 10 minutes into a smooth soft dough.

3. 3

   Cover. Rest in a warm place 60 to 90 minutes until doubled.

4. 4

   Make sweet filling: dry-roast poppy seeds 3 minutes until fragrant.

5. 5

   Grind with walnuts to a coarse paste. Heat 1 tbsp ghee.

6. 6

   Add paste and fry 2 minutes. Add jaggery — stir until it melts and combines. Add cardamom. Cool.

7. 7

   Punch down dough. Divide into 6 balls. Flatten each.

8. 8

   Place 1 heaped tbsp sweet filling in centre.

9. 9

   Seal completely. Shape into smooth buns.

10. 10

    Rest 15 minutes.

11. 11

    Steam on medium for 15 to 18 minutes until completely cooked through.

12. 12

    Brush with ghee immediately. Serve warm with extra ghee and a drizzle of jaggery syrup.