Dilkush recipe

COCONUT STUFFED SWEET BUNS / DILPASAND RECIPE | DILKUSH RECIPE | BAKERY STYLE DIL PASAND SWEET

INGREDIENTS FOR DOUGH [ 1 LARGE – 8 PIECES ]

• Warm milk /water – ½ cup
• Sugar – 2 tbsp
• Dry yeast – 1 ½ tsp
• Maida – 2 cup
• Salt – ¼ tsp
• Oil – 2 tbsp

INGREDIENTS FOR FILLING:

• Dessicated coconut – 1 cup
• Tutti frutti – ½ cup
• Chopped cherry – 2 tbsp
• Chopped cashew – 1 tbsp
• Chopped badam – 1 tbsp
• Sugar pwdr – 1 to 2 tbsp or as per taste
• Butter – 3 tbsp
• Cardamom pwdr – ¼ tsp

METHOD FOR MAKING THE DOUGH

In a bowl take ½ cup warm milk /water .

Add  sugar + dry yeast , mix well

cover and keep aside for 10 mins to allow the yeast to activate.

Take maida + oil + salt in a big plate .

Add the yeast mixture and mix well .

Add required milk / water  and knead to smooth and soft dough.

Apply little oil allover the dough and keep it inside a bowl .

Cover with cling wrap / moist cloth and rest for 2 hours.

METHOD FOR MAKING THE STUFFING

In a bowl take desiccated coconut  + tutti frutti, + cherry + cashew + badam  +  sugar pwdr + cardamom powder +  butter and mix well .

BAKING METHOD

Punch the proofed dough  and knead for a minute.

Divide the dough into balls

Dust the dough and roll the dough slightly thick.

Place the rolled dough over a baking safe plate.

Spread  the stuffing , avoid the edges .

Place another rolled dough over the stuffing.

Seal the sides by pressing gently.

Again cover and keep the dough in warm place for 30 minutes.

After 30 minutes, make a criss cross slit using a sharp knife.

Preheat the oven at 180 *C

Brush the top dough with milk to get golden brown colour while baking.

Bake it for 30 minutes at 180 * C.

Once it is done, remove from oven and brush the top with some melted butter.

Remove and keep it to cool for atleast 5 to 10 mins .

Once it cools , slice it .

Dilkush is ready to serve . Serve  warm or  cooled .

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