9:59 PM Nalini's Kitchen 9 comments
2015 will an finish,I needed to finish the Bake-A-Thon series which year having a sweet note.So attempted this straightforward Dilkush.
Dilkush is a well-liked snack obtainable in the majority of the bakeries and faculty canteen in South India.Two varieties can be found in the loaves of bread the first is using the puff pastry and the other one is made from the yeasted dough.
Already I've shared a form of Thengai Bun so attempted that one using the puff pastry.Here' made two dilkush,for the first I folded the dough slightly thinner,therefore the output was flaky.Whereas another is pretty thicker dough,therefore it had a nice crust.Off and away to the recipe.
Dilkush/Sweetned Stuffed Pastry
half an hour
Cooking
Desiccated coconut or
Sugar(white-colored or brown)
Butter or milk or fresh cream
1 tbsp .(for brushing
- Heat the pan with ghee and fry the cashews,adding the grated coconut/desiccated coconut and sugar,provide a combination.Spread a tbsp . water,allow the sugar melts.Include the raisins and tutty frutty,cardamom powder.Mix rid of it till everything blends well.Delay the flame,allow it to awesome lower.
- Thaw the puff pastry.Now go ahead and take pastry sheet on the moving board,as needed dust with a few flour.Utilizing a moving pin,roll the pastry sheet to at least oneOr2 cm thickness.Make use of a cutter or lid cut the flatten dough to 9 inch and eight inch circle.
- Keep 1 / 2 of the stuffing within the 9 inch circle and canopy the stuffing using the 8 inch circle. Seal the perimeters and pinch the surplus dough as proven.
- Use water as needed to close.Maintain it on the baking tray and brush it with butter or cream.Preheat the oven at 375 F and bake it for twenty five-27 minutes or till it will get a pleasant golden crust.