SWEET HIMACHALI SIDDU – WARM FESTIVE TREAT

Himachali Siddu is a treasured delicacy from the scenic mountains of Himachal Pradesh, loved for its comforting taste and nourishing qualities. Traditionally enjoyed during winters, Siddu is a steamed bread made with fermented whole wheat dough and stuffed with flavorful fillings. In Himachali homes, Siddu is prepared both savory—with lentils, herbs, and spices—and sweet—with jaggery, dry fruits, and cardamom.

The slow fermentation of the dough not only develops a beautiful earthy aroma but also makes it easier to digest, making Siddu a perfect example of the wholesome mountain cooking philosophy. Locals often enjoy it with a generous drizzle of ghee, which keeps the body warm in the cold climate.

Sweet Siddu is a delightful twist to the traditional savory Siddu of Himachal Pradesh. With a soft, fluffy, steamed whole wheat bread exterior and a warm filling of jaggery, dry fruits, and ghee, this version feels like a mountain hug on a plate. It’s often made during winters or festive occasions when something hearty and sweet is desired.

Preparation time: 15 minutes
Cooking time: 15 minutes

Resting times: 2 hours
Makes: 6 siddu

Ingredients:

For the dough:
2 cups whole wheat flour
½ tsp salt
½ tsp sugar
1 tsp dry yeast
½ cup lukewarm water (adjust as needed)
For the sweet stuffing:
1 cup grated jaggery (or powdered jaggery)
¼ cup chopped dry fruits (almonds, cashews, walnuts)
2 tbsp raisins
½ tsp cardamom powder
2–3 tbsp ghee

Method:

1. Dissolve yeast and sugar in lukewarm water, keep aside for 10 minutes until frothy.
2. In a bowl, mix whole wheat flour and salt.
3. Add the activated yeast mixture and knead into a soft dough.Cover and rest in a warm place for 1–2 hours until it doubles in size.
4. In a small pan, warm ghee and add chopped dry fruits, roast lightly for 1–2 minutes. Then turn off the heat.
5. Stir in kismis, jaggery and cardamom powder (do not cook the jaggery to avoid hardening).
6. Divide risen dough into equal portions. Roll each portion into a thick disc, place the sweet filling in the center, and seal. Shape into oblong or round buns.
7. Steam for 15–20 minutes until soft and cooked through.
8. Cut into halves, drizzle with warm ghee, and enjoy as a winter dessert or with chai.

Note:

1. For a richer taste, you can also mix a little khoya (mawa) into the filling along with jaggery and nuts.