easy dilpasand recipe | dilkush recipe | bakery style dil pasand sweet
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 8 slice
- Category: bread
- Cuisine: south india
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.