Time and servings
Time and servings
Ingredients
for dough:
- ½ cup milk (warm)
- 2 tbsp sugar
- ½ tbsp dry yeast
- 2 cup maida / plain flour
- 2 tbsp oil
- ¼ tsp salt
for filling:
- 1 cup coconut (desiccated)
- ½ cup tutti-frutti
- 2 tbsp cherry
- 10 cashew / kaju (chopped)
- 5 almonds / badam (chopped)
- ¼ cup powdered sugar
- ¼ tsp cardamom powder
- 3 tbsp butter (melted)
Instructions
- punch the poofed dough slightly and knead for a minute.
- divide the dough into half and tuck each dough ball.
- dust the maida and roll the doughs.
- roll the dough slightly thick.
- place the rolled dough over a baking safe plate.
- spread approx. 1 cup of prepared coconut stuffing uniformly leaving the sides.
- place another rolled dough over the stuffing.
- seal the sides by pressing gently.
- keep the dough in warm place for 30 minutes, allowing to double the size.
- after 30 minutes, make a slit using a sharp knife. this helps to expand during baking.
- brush the top dough with milk to get golden brown colour while baking.
- place the pan in preheated oven and bake at 180-degree celsius for 30 minutes.
- rub a tsp of butter on top of bread to make a soft and shiny crust.
- remove immediately from pan onto a cooling rack. let it cool at least 10 minutes before slicing.
- finally, serve dilkush / dilpasand recipe warm or cooled completely.
Dilkush dough recipe
1
firstly, in a large mixing bowl take ½ cup warm milk. for a vegan recipe, replace with warm water.
2
also, add 2 tbsp sugar and ½ tbsp dry yeast. mix well.
3
rest and allow the yeast to activate.
4
further add 2 cup maida, 2 tbsp oil and ¼ tsp salt. mix well making sure everything is combined well.
5
add milk as required and knead to smooth and soft dough.
6
tuck the dough well and place in a bowl.
7
further, spread a tsp of oil over the sides of bowl. cover with cling wrap or moist cloth and rest for 2 hours.
Stuffing for dilpasand recipe
1
firstly, in a bowl take 1 cup desiccated coconut. alternatively dry roast fresh coconut for 3 minutes.
2
also add ½ cup tutti frutti, 2 tbsp cherry, 10 cashew, 5 almonds, ¼ cup powdered sugar, ¼ tsp cardamom powder.
3
mix well adding 3 tbsp butter to a moist stuffing.
Dilkush making recipe
1
after 2 hours, the dough will double in size.
2
punch the dough slightly and knead for a minute.
3
divide the dough into half and tuck each dough ball.
4
dust the maida and roll the doughs.
5
roll the dough slightly thick.
6
place the rolled dough over a baking safe plate.
7
spread approx. 1 cup of prepared coconut stuffing uniformly leaving the sides.
8
place another rolled dough over the stuffing.
9
seal the sides by pressing gently.
10
keep the dough in warm place for 30 minutes, allowing to double the size.
11
brush the top dough with milk to get golden brown colour while baking.
12
also, make a slit using a sharp knife. this helps to expand during baking.
13
place the pan in preheated oven and bake at 180-degree celsius for 30 minutes.
14
rub a tsp of butter on top of bread to make a soft and shiny crust.
15
remove immediately from pan onto a cooling rack. let it cool at least 10 minutes before slicing.
16
finally, serve dilkush / dilpasand recipe warm or cooled completely.
Video
Notes
- firstly, use dry fruits / cherries of your choice into the stuffing.
- also, to make a healthy dilkush recipe, replace maida with wheat flour.
- additionally, make a stuffed sweet bun by having small balls stuffed with filling. refer to baked vada pav – how to make a stuffed pav.
- finally, dilkush / dilpasand recipe tastes great when stuffed with more stuffing.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bakery-style-dilpasand-dilkush-recipe/