Siddu

Dissolve yeast in warm water with a pinch of sugar. Let it activate for 10 minutes until frothy.

In a large bowl, combine whole wheat flour and salt. Add the activated yeast mixture and knead into a soft, smooth dough. Add a little more water if needed. Cover and let it rise for 30–40 minutes until doubled.

Prepare the filling: dry roast poppy seeds in a pan for 2 minutes. Combine crushed walnuts, roasted poppy seeds, grated jaggery, fennel seeds, and a teaspoon of ghee. Mix well into a crumbly filling.

Punch down the risen dough and divide into 8 equal portions. Roll each portion into a small circle about 8 cm in diameter.

Place a generous tablespoon of the walnut-jaggery filling in the centre of each circle. Gather the edges and pinch tightly to seal, forming a round bun shape.

Place the stuffed buns on a greased steamer tray, sealed side down. Leave space between them as they will expand.

Steam over boiling water for 15–18 minutes until the siddu are cooked through. They should feel firm but springy when pressed.

Remove from steamer and brush immediately with ghee or butter while still hot.

Serve warm with more ghee drizzled on top and alongside a bowl of dal or chutney.