I really don't know how this was named 'dilkush' but the literal hindi meaning of dilkush is to make our hearts happy and its very much true when I say this after making & having Dilkush.Many of you might miss this little piece with stuffing out here in US,if you are craving for Dilkush then the answer is right here in front of you in pictures.I recommend every one to try this out to see the smiling faces of your loved ones !!
(PICS UPDATED with SLIGHT MODIFICATIONS IN RECIPE )
(Though initially I made 2 dilkush,now I have mentioned the recipe for 1 dilkush)
all purpose flour 2 cups
active dry yeast 1.5 tsp
sugar 1/3 cup
warm milk 1/2 cup
oil 1 tbsp
leukwarm water 1 tbsp
eggs 1 beaten (reserve a little egg white for glaze)
salt to taste
coconut 1/2 cup shredded (I use the sweetened coconut flakes or dry dessicated coconut)
beaten rice/aval 1/4 cup
raisins 2 tbsp
tutty fruity 3 tbsp
cashew nuts 2 tbsp
sugar 1-2 tbsp(increase or decrease as per sweet tooth
cardamom powder 3/4tsp
- Add the yeast in water,add a tsp of sugar and mix well.Wait for 10 minutes till its frothy.Add the warm milk and stir in the remaining sugar to dissolve.
- Sift the dough with salt and make a well.Add the yeast mixture.Beat the egg (reserve egg white for glaze) well with a fork.Mix together to knead in a sticky dough for 5 minutes.
- Apply the oil on top and in the bowl,mix well.Cover it with a plastic wrap and keep aside for 1 hour.
- In the meantime,prepare the filling by mixing coconut,sugar,tutty fruity,raisins,cashews and cardamom powder.Add few drops of water to get the beaten rice(don't add to much as we need to retain the crunch of beaten rice) and sugar mixed well.(If you are using fresh grated coconut,skip the drops of water as fresh grated coconut has moisture in it to bind.)
- After one hour,the dough will be nicely puffed up.Punch down the air in the dough and knead.Divide the dough in 2 balls such that one ball is slightly larger than the first.Roll each with a rolling pin by dipping in flour lightly.Roll the smaller one in a circle of diameter 8'' and 1/4" thickness.
- Preheat oven to 375 degrees F and keep a tray lined with parchment paper ready.
- Transfer the 8 1/2 " circle on to the tray.Spread the filling into the circle leaving 1/2-3/4 "space at the outer border and keep aside.
- Roll out the other ball in the same way of diameter 9''and 1/2'' thickness.Cover it on top of the filling one and tuck the sides under the first one such that it properly covers the sides.Apply water to seal the tucked edges and brush the reserved egg white on top & sides generously.Leave aside for second rise for 20-30 minutes.
- After 20 minutes,if you still have reserved egg white,give a second coat or skip it.Make vents in the center for the steam to escape.
- Place in the oven and bake 15-20 minutes.The bread will puff well and presents with a soft golden brown color.Remove from oven brush with butter on top to keep the crust soft.Cool on wire rack for 15 minutes and cut in wedges,serve with tea!!
Servings ~1 dilkush bread
*You can store this bread for 4-5 days in air tight container.
*Seal the bread properly with a touch of water otherwise the filling may seep out.
* The first time I made this bread,I haven't used beaten rice.This is the third time I have repeated this recipe,all came out pretty good always.
* If you don't get good color,the reason is in applying egg white on top.Be generous to apply.
For all bread recipes,click here.
Sweet Raisin Buns
Indian Tea Rusk
Sending this to The Kerala Kitchen event hosted by Kaveri @ Palakkad Chamayal
Also,sending this to Valentine's Day Special event hosted by Anzz @ Anzz Cafe
Sending this to Something Sweet event hosted by Kavi @ Edible Entertainment