Himachal Sidu Meetha Sweet Stuffed Steamed Bun

Method

1. 1

   Activate yeast: Dissolve yeast in 2 tbsp warm water with a pinch of sugar. Rest 10 minutes until foamy.

2. 2

   Make the dough: Combine wheat flour and salt. Add activated yeast and warm water. Knead 8 minutes until smooth and elastic. Cover and rest 1 hour in a warm place until doubled.

3. 3

   Make the sweet filling: Mix ground poppy seeds, chopped walnuts, sugar or jaggery, cardamom powder, melted ghee and dry ginger powder. Stir until well combined. The filling should hold its shape when pressed. Divide into 8 portions.

4. 4

   Divide the risen dough: Punch down. Divide into 8 equal balls.

5. 5

   Stuff each ball: Flatten one dough ball into a disc about 8 cm. Place one sweet filling portion in the centre. Seal the edges firmly at the top, pinching and twisting closed. Roll gently into a smooth bun shape sealed side down.

6. 6

   Second rise: Place on a greased surface. Cover. Rest 20 minutes until puffed.

7. 7

   Prepare steamer: Fill steamer with water. Bring to a boil. Grease steamer tray.

8. 8

   Steam for 20 minutes: Place buns in steamer with gaps. Cover tightly. Steam on medium-high for 20 minutes until springy when pressed and a toothpick comes out clean.

9. 9

   Brush with ghee: Remove from steamer. Brush generously with melted ghee while still hot. The ghee soaks slightly into the warm bread creating a soft, fragrant surface.

10. 10

    Serve as the sweet course: Serve warm as the final course of the Dham feast or as a standalone festival sweet. Split open at the table — the sweet filling inside is the reward.

11. 11

    Note: Sidu Meetha is the sweet variation of the savoury siddu and is made specifically for weddings and major festivals in the Himachali tradition. While savoury siddu is an everyday bread, the sweet version signals celebration. In the Kullu Dussehra festival — one of the most important in Himachal Pradesh, running for 7 days — sweet siddu is distributed as prasad at the temples.