Monday, February 21, 2011

DILKHUSH...an Indian favourite my way!

Dilkush

In one of our telephone conversations Amma & I happened to speak about 'Dilkush'. We both had it in our respective hostels during our college days. It was served as a tea- time snack. When I mentioned it to Jobin that evening, even he remembered eating it. Actually we 3 had very fond memories of it so I thought of giving it a try. I knew it was not a puff pastry casing instead something in between rough puff pastry and shortcrust pastry and I had no idea as to how to make it. So I thought of using the rough puff pastry I made a few days ago.
Dilkush

I love the filling. You can really have it alone if you are craving for something sweet.I couldn't stop myself from digging into it while I rolled out the pastry shell. I don't know how far I was successful in it because I think this is the closest I can get to in replicating that sweet at home unless that Bakery guy shares his recipe with me.
Dilkush

Today (Feb 22) is Amma's birthday and I thought I'd post this for her. Last year, we were there in Kannur on that day to celebrate her birthday with her. This year we are continents apart from each other!
IMG_0928






DILKHUSH  my way!
Recipe for the rough puff pastry- My grandmother's cookbook
Recipe for the filling- My own


Ingredients:
For the rough puff pastry:
150g butter
200g plain all purpose flour
a pinch of salt
1 tsp lemon juice
125 ml ice cold water

For the filling:
1 c freshly grated coconut
3-4 tbsp granulated sugar
1/4 tsp cardamom powder, optional

1 egg, lightly beaten for glace
Dilkush

Method:
For the rough puff pastry:
Cut the firm but not hard butter into walnut sized pieces.
Sift the flour and salt together into a wide bowl and add the butter with lemon juice & water.Mix the ingredients lightly with a round bladed knife and maybe use your fingertips too, to form a soft elastic dough.
Turn out the dough to a floured surface & knead it lightly.Shape it into a rectangle and then roll it out into a strip about 3/4 " thick, 12" long and 4"wide keeping the edges straight. Butter will be clearly seen as yellow streaks in the pastry.
Fold the bottom third of the pastry up& upper third down.( It will look like a parcel)
Turn the pastry so that the fold points toward the left hand side, seal the edges lightly with the edge of the little finger.
Roll out the pastry again keeping it 1/2" thick and to a rectangle of 18" x6".Fold it once again.
Place in a plastic bag and leave it in a cool place for 20 mins. Repeat this 4 times more .
Rest the finished pastry for 10 mins before shaping .

For the filling:
Dump all the ingredients together in a pan. Cook on medium heat till the sugar dissolves and it becomes slightly sticky (about a minute or two).
Let it cool completely before you fill the pastry case.

Dilkush

Assembling:
Pre-heat the oven to 425F and position the rack in the centre.
Line a rectangular baking tray with parchment/butter paper.
Divide the dough into 2 parts and roll out each part on a lightly floured surface or using a parchment paper.
Take one rolled out circle and place on the baking sheet.
Top it with the filling. Place the other rolled out pastry sheet over it and seal the edges using water.Fold it over to create a decorative edge.
Brush the top with the egg and cut a small X in the centre of the pastry (just a steam vent).
Bake for 25-30 mins or till it is golden in colour.
Cool completely on a wire rack before serving.


Verdict: I wouldn't say this was the exact same replica, it was definately different. This was more crunchier than the original. Jobin had a totally different filling idea and I didn't know that until he ate a slice. 'Oh this was not the filling that I had in mind but whatever this filling is, it's really good' was his reply after he had a bite!

28 Comments:

Sanyukta Gour(Bayes) said...

thts indeed a treat to the eyes ...yummy

Krithi's Kitchen said...

Looks so good... I remember eating this as a kid and we call it coconut bun...

http://krithiskitchen.blogspot.com

divya said...

What a lovely recipe,It looks absolutely delicious..

Nags said...

this is such a coincidence! i was thinking of this the other day too. i think in the filling i remember, there's rava.

magpie said...

How come I've never had this! i feel cheated! Looks amazing as always Ria :)

Divya Kudua said...

I don't remember the name,but I had something very similar once which had a lot of tutti frutti too.Birthday wishes to your mom!!

veena said...

oo! my fav too.We used to eat the same kinda filling,orange coloured.

@ divya..the tutti frutti one is Dil Pasand. and both of them are my dil pasands..!

i still don't miss all of these when i go to mysore. Among all the other works eating my fav day takes a very important place..:)

Radhika said...

Filling is so different Ria. I would like to try it with coconut, tutti fruti and currants. Love ur dilkush which reminded me of my own childhood days.

Swapna said...

I remember eating this as a kid :)... Dad used to buy it for us from a bakery in Kottayam and I remember it had raisins and rava in it...
Birthday wishes to Susy aunty:)....

Madura said...

thinking of running to the nearby bakery. I thought dilkush and dilpasand were B'lore's special.
refer to this link. it has the recipes for dilpasand and dilkush
http://brindavanrecipes.blogspot.com/2008/11/honey-cakedil-pasanddil-khush.html

Zareena said...

hmmm.. I love dilkhush a lot. As a kid I used to eat this a lot while coming bac from school. That had lots of tutti frutti, coconuts, cherries and so on. Yummy.

sanjeeta kk said...

Love the crust of this gorgeous Dilkhush!

Lite Bite

Sharmilee! :) said...

Looks super yumm

archana said...

Loved the pictures. After seeing this post, i get a trace of memory about eating something similar, can't even say if i am right. Thank you for the recipe.

Vaishali Sharma said...

Beautiful! It looks absolutely delicious! I have never eaten "Dil Khush" but this definitely makes my dil "khush" :)

Priya said...

Beautiful crust, lovely dilkhushan, feel like having some...

Reshmi Mahesh said...

First time here...You got an awesome blog and great photographs...Happy to follow this space...

FunWidFud

Plateful said...

Sounds like I missed a great treat all this while, gotta remedy that, soon. Lovely pictures!

Priya (Yallapantula) Mitharwal said...

That's new for me, never heard of this before. Looks superb.

Now Serving said...

That is eye-candy! I have heard and had this - Have eaten it many many times, but the man on the bike with his dubba on the back who came with fresh batches of these liked to simply call it coconut-bun -- That was always a treat to us

Ramya said...

Ria, this is a treat to my eyes...used to much on it a lot during college days.

sweetartichoke.com said...

Sounds like a delicious sweet treat!
Perfect with a cup of steam hot coffee :-)

purpletreat said...

Ria..though this is my 1st comment here, I've been following you for about a week or more. You've got a great blog. And I always loved Dilkhush. Whenver we go to Kerala, I ask for anyone going out of the house to pick it up from the bakery for me.
I've just started a blog of my own...come do visit esp since I've shared some awards with you.

sojo said...

first time here.... and what a pleasant surprise... this was one of our 4 o clock snacks in boarding... never made it myself... will surely try this out... would lov to follow u

Raksha said...

The Dilkhush made my dil khush,
Will definately try this one,

I am new to blogging, so pls ctake time to check my blog:

http://rakshaskitchen.blogspot.com

bhagz said...

hi ria...

yesterday i made dilkush...and my heart became soo happy when i ate a slice with my hubby cos he said it is the same he ate long time back when he was studied in manglore except one thing tooti fruity...
thnaks for that ria...

Aparna said...

I came looking for your DB panna cotta and found this instead. Looks gorgeous. Funnily enough, I've never heard of this before.

Avanika [YumsiliciousBakes] said...

That looks gorgeous, Ria! Never heard of this, but then, I haven't heard of most of the things you post. I thank you for introducing me to Southern food so much!

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