Cuisine: Himachal Pradesh
Category: Dessert
Prep: 120 min
Cook: 20 min
Serves: 4
Difficulty: Hard
🌿 Vegetarian
Leavened sweet wheat buns stuffed with roasted poppy seed, walnut and jaggery — the sweet festival version of the celebrated siddu.
Ingredients
- For the dough:
- 2 cups whole wheat flour (atta)
- 1/2 tsp instant yeast
- 2 tbsp sugar
- 1/2 tsp salt
- Warm water — approximately 3/4 cup
- For sweet filling:
- 4 tbsp white poppy seeds (khus khus) — dry-roasted
- 3 tbsp walnuts — coarsely ground
- 4 tbsp jaggery — finely grated
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- For serving: ghee and jaggery syrup
Method
- Make dough: combine atta, yeast, sugar and salt.
- Add warm water and knead 8 to 10 minutes into a smooth soft dough.
- Cover. Rest in a warm place 60 to 90 minutes until doubled.
- Make sweet filling: dry-roast poppy seeds 3 minutes until fragrant.
- Grind with walnuts to a coarse paste. Heat 1 tbsp ghee.
- Add paste and fry 2 minutes. Add jaggery — stir until it melts and combines. Add cardamom. Cool.
- Punch down dough. Divide into 6 balls. Flatten each.
- Place 1 heaped tbsp sweet filling in centre.
- Seal completely. Shape into smooth buns.
- Rest 15 minutes.
- Steam on medium for 15 to 18 minutes until completely cooked through.
- Brush with ghee immediately. Serve warm with extra ghee and a drizzle of jaggery syrup.