Dilpasand sweet recipe with wheat flour

18 Apr Dilpasand sweet recipe with wheat flour

Last Updated on April 18, 2022 by blessmyfoodbypayal

Dilpasand sweet recipe | Dil Khush recipe with step wise pictorial and video method.

A bakery style pie having the bread filled with coconut, tutti fruity, sugar, nuts and flavoured with cardamom.

WHAT IS DILPASAND SWEET RECIPE?

This Dil Pasand is also called by the name Dil Khush.

“Dil” means “Heart“,
“Pasand” stands for “Like” and
“Khush” means “Happy“.

So this is one such recipe which your “Heart Likes” or you can put it in a way that it makes your “Heart Happy” with its enticing taste.

One of the most loved bakery product from Iyengar bakers at Bangalore, Dil Khush is embedded into the memories of many people right from their childhood.

You might have come across many people who usually say that whenever I get to see or eat or have discussion about Dil Khush, we went to the memories lane where we used to buy it for our school or our father used to buy it for us while returning home from his office.

Likewise there are hundreds of different stories but what is common in them is the nostalgic connection of childhood with Dil Khush.

INGREDIENTS USED IN MAKING DILPASAND SWEET

YEAST : Yeast is the basic ingredient for making a bread. Active, instant, dry or wet, it hardly matters which yeast you uses for the recipe. What is important that yeast should be of good quality and makes a bread light, soft and fluffy.

To get the good results, you should know how to activate yeast?

SUGAR : Sugar is used at 2 places in this recipe. One in activating yeast and second in the stuffing of recipe itself.

For activating yeast, you can use granulated sugar, honey or jaggery also but for making the stuffing, sugar has to be in powdered form only.

We have used bura sugar which comes in powdered form, so there was no need to powder that first.

MILK : For activating yeast, milk has to be lukewarm. If milk will be cold, yeast will not activate and of milk is too hot, yeast will die.

But for kneading dough, you need not to have warm milk.

Even for activating yeast and kneading dough, you can use water.

FLOUR : This recipe is mainly made with all purpose flour but we have preferred whole wheat flour over maida just to make our recipe more healthy.

COCONUT : Coconut is primary when it comes to stuffing. Feel free to use grated fresh coconut if you don’t have desiccated coconut.

TUTTI FRUITY : Tutti fruity is a part and parcel of this recipe. The tutti fruity added here is homemade tutti fruity prepared using leftover white part of watermelon peel.

NUTS : Nuts make this recipe more rich more delicious.

CARDAMOM : This ingredient is for fragrance and preferred not to be skipped.

STEP WISE PICTORIAL METHOD OF DILPASAND SWEET RECIPE

ACTIVATING YEAST

1. Take a big bowl and add yeast, sugar and milk.

2. Give it a good mix and keep aside for 10-15 minutes.

3. After the said period, you will find a frothy and bubbly surface over the milk which means yeast is activated.

MAKING OF DOUGH

4. Add flour, salt & oil in the bowl and mix everything together.

5. Now start adding milk gradually to knead a dough.

6. Knead the dough for 10 minutes.

7. Cover the dough and place the bowl at some warm place in the kitchen for 1.30 hours.

PREPARATION OF STUFFING

8. Take a bowl and add all the ingredients suggested for stuffing in the recipe card below.

9. Mix them very well and keep aside.

SHAPING DIL PASAND

10. After 1.30 hours, dough will get fermented and turns double in size.

11. Pinch the dough and give it a cylindrical shape.

12. Now divide the dough in two portions i.e. 1/4th and 3/4th part.

13. Take the smaller portion i.e. 1/4th and roll it into a 1/2 cm thick disc and keep it aside.

14. Now roll the other portion i.e. 3/4th part of the dough slightly thinner and larger than the ist one.

15. Place the stuffing in the middle of the disc.

16. Now with the smaller disc, cover the filling and seal it’s edges.

17. Apply water on all the sides of the disc.

18. Lift the lower disc and seal the edges from all the sides in such a way that stuffing should not have a place to escape out while baking.

BAKING OF DIL PASAND

19. Place the raw Dil Pasand, (sealed side downwards) in a baking tray lined with greased butter paper.

20. Give it a good milk wash.

21. Bake in a pre-heated oven @180°C in the middle rack of the oven with both the rods on for 20-30 minutes or until the upper side of Dil Pasand turned brown.

22. Take Dil Pasand out of oven and rub butter over it while hot so that it remains soft.

Cut into pieces of desired size and enjoy. It tastes best when eaten warm.

NOTES

1. If yeast doesn’t get activated, then don’t proceed with the recipe.
2. You can make any additions or changes in the filling as per your liking like dried fruits which go in Christmas cake and Christmas cookies. Although coconut, tutti fruity, nuts and cardamom are the basic components traditionally.
3. Fresh coconut after grating can also be used instead of desiccated one.
4. Fermentation timing may vary depending upon season.
5. Instead of making a one big dil pasand, you can divide the dough in 2-3 small portions and make mini Dil Pasands.
6. Don’t miss to place the greased butter or parchment paper on baking tray otherwise bun is likely to stick to the base.
7. Baking time may vary from oven to oven.
8. In case Dil pasand is baked completely but not attaining the brown top, then shift the baking tray from middle to top rack and bake in high temperature for 1 or 2 minutes. But you need to be extra vigilant during this time because there’s every likelihood that Dil pasand will burn if you take it for granted. 
9. You can make dil pasand with puff pastry also and no need to knead the dough then.

ALSO SEE

• Eggless tutti fruity sweet buns
• Braided Basil Pesto Bread Recipe

RECIPE CARD – DILPASAND SWEET RECIPE

Dil pasand recipe

blessmyfoodbypayal

Dil Pasand recipe is a bakery style pie having the bread filled with coconut, tutti fruity, sugar, nuts and flavoured with cardamom.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

RestingTime 1 hour hr 30 minutes mins

Course Bread

Cuisine South Indian

Servings 1 Dil Pasand

Ingredients

  

1 cup = 200 ml

FOR ACTIVATING YEAST

• 1/2 tbsp dry yeast (we used active yeast)
• 2 tbsp sugar of your choice (we have used bura sugar)
• 4 tbsp luke warm milk

FOR MAKING DOUGH

• Activated yeast
• 2 cup whole wheat flour (270 gm)
• 2 tbsp Oil
• 1/4 tsp salt
• Milk for kneading dough

FOR MAKING STUFFING

• 3/4 cup desiccated coconut (70 gram)
• 1/4 cup powdered sugar of your choice (65 gm - we have used bura sugar)
• 6 tbsp tutti fruity
• 2 tbsp almonds (roughly chopped)
• 2 tbsp cashews (roughly chopped)
• 1/4 tsp cardamom powder

FOR MAKING DIL PASAND

• Dough
• Stuffing
• Flour for dusting
• Water for sealing sides
• Milk for giving a wash
• Butter for glaze

Instructions

 

ACTIVATING YEAST

• Take a big bowl and add yeast, sugar and milk.
• Give it a good mix and keep aside for 10-15 minutes.
• After the said period, you will find a frothy and bubbly surface over the milk which means yeast is activated.

MAKING OF DOUGH

• Add flour, salt & oil in the bowl and mix everything together.
• Now start adding milk gradually to knead a dough.
• Knead the dough for 10 minutes.
• Cover the dough and place the bowl at some warm place in the kitchen for 1.30 hours.

PREPARATION OF STUFFING

• Take a bowl and add all the ingredients suggested for stuffing.
• Mix them very well and keep aside.

SHAPING DIL PASAND

• After 1.30 hours, dough will get fermented and turns double in size.
• Pinch the dough and give it a cylindrical shape.
• Now divide the dough in two portions i.e. 1/4th and 3/4th part.
• Take the smaller portion i.e. 1/4th and roll it into a 1/2 cm thick disc and keep it aside.
• Now roll the other portion i.e. 3/4th part of the dough slightly thinner and larger than the Ist one.
• Place the stuffing in the middle of the disc.
• Now with the smaller disc, cover the filling and seal it's edges.
• Apply water on all the sides of the disc.
• Lift the lower disc and seal the edges from all the sides in such a way that stuffing should not have a place to escape out while baking.

BAKING OF DIL PASAND

• Place the raw Dil Pasand, (sealed side downwards) in a baking tray lined with greased butter paper.
• Give it a good milk wash.
• Bake in a pre-heated oven @180°C in the middle rack of the oven with both the rods on for 20-30 minutes or until the upper side of Dil Pasand turned brown.
• Take Dil Pasand out of oven and rub butter over it while hot so that it remains soft.
• Cut into pieces of desired size and enjoy. It tastes best when eaten warm.

Notes

1. If yeast doesn't get activated, then don't proceed with the recipe.
2. You can make any additions or changes in the filling as per your liking like dried fruits which go in Christmas cake and Christmas cookies. Although coconut, tutti fruity, nuts and cardamom are the basic components traditionally.
3. Fresh coconut after grating can also be used instead of desiccated one.
4. Fermentation timing may vary depending upon season.
5. Instead of making a one big dil pasand, you can divide the dough in 2-3 small portions and make mini Dil Pasands.
6. Don't miss to place the greased butter or parchment paper on baking tray otherwise bun is likely to stick to the base.
7. You can make dil pasand with puff pastry also and no need to knead the dough then.
8. Baking time may vary from oven to oven.
9. In case Dil pasand is baked completely but not attaining the brown top, then shift the baking tray from middle to top rack and bake in high temperature for 1 or 2 minutes. But you need to be extra vigilant during this time because there's every likelihood that Dil pasand will burn if you take it for granted.
10. You can make dil pasand with puff pastry also and no need to knead the dough then.

Keyword Dil Khush, Dil pasand