Dil pasand recipe
Dil Pasand recipe is a bakery style pie having the bread filled with coconut, tutti fruity, sugar, nuts and flavoured with cardamom.
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
- If yeast doesn't get activated, then don't proceed with the recipe.
- 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.
- Fresh coconut after grating can also be used instead of desiccated one.
- Fermentation timing may vary depending upon season.
- Instead of making a one big dil pasand, you can divide the dough in 2-3 small portions and make mini Dil Pasands.
- Don't miss to place the greased butter or parchment paper on baking tray otherwise bun is likely to stick to the base.
- You can make dil pasand with puff pastry also and no need to knead the dough then.
- Baking time may vary from oven to oven.
- 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.
- You can make dil pasand with puff pastry also and no need to knead the dough then.