Dilpasand Recipe – Coconut Tutti-Frutti Filled Indian Sweet Buns

Last Updated on 4 months by Neha Deshmukh

Dilpasand Recipe – Coconut Tutti-Frutti Filled Indian Sweet Buns

Introduction

Oh, Dilpasand! Just the name rolls off the tongue, doesn’t it? These sweet, flaky buns filled with a fragrant coconut and tutti-frutti mixture are a total treat. I remember my nani (grandmother) making these for every special occasion, and the aroma would fill the entire house. It’s a recipe that instantly transports me back to childhood. Today, I’m so excited to share her recipe with you – with a few of my own little tweaks, of course! It might seem a little involved, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Dilpasand recipe isn’t just about a delicious sweet; it’s about creating memories. It’s perfect for festive gatherings, afternoon tea, or simply when you need a little something special to brighten your day. The combination of the soft, buttery dough and the sweet, slightly tangy filling is simply divine. Plus, it’s a beautiful bake that’s sure to impress!

Ingredients

Here’s what you’ll need to make these delightful Dilpasand buns:

• ?? cup warm milk (approx. 240ml)
• 2 tbsp sugar
• ?? tbsp dry yeast (approx. 7g or 1 packet)
• 2 cups maida (plain flour) (approx. 250g)
• 2 tbsp oil
• ?? tsp salt (approx. 2.5g)
• 1 cup desiccated coconut (approx. 100g)
• ?? cup tutti-frutti (approx. 80g)
• 2 tbsp cherry, chopped
• 10 chopped cashew
• 5 chopped almonds
• ?? cup powdered sugar (approx. 120g)
• ?? tsp cardamom powder (approx. 1 tsp)
• 3 tbsp melted butter

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Maida (Plain Flour) – Types and Uses

Maida is the key to that soft, tender dough. It’s a finely milled wheat flour commonly used in Indian baking. You can find it at most Indian grocery stores. If you’re struggling to find it, all-purpose flour can work in a pinch, but the texture might be slightly different.

Desiccated Coconut – Fresh vs. Dried & Quality

I prefer desiccated coconut for this recipe as it holds its shape well during baking. While fresh coconut is lovely, it can make the filling a bit too moist. Look for good quality desiccated coconut – it should be fragrant and not overly dry.

Tutti-Frutti – Regional Variations & Homemade Options

Tutti-frutti adds a lovely chewiness and burst of color. You can find it in most supermarkets, but the quality varies. If you’re feeling ambitious, you can even make your own! There are tons of recipes online.

Cardamom – The Queen of Spices & Flavor Profile

Cardamom is essential in Indian sweets. It adds a warm, aromatic flavor that’s just irresistible. I always use freshly ground cardamom for the best flavor.

Butter – Salted vs. Unsalted & Impact on Texture

I recommend using unsalted butter for this recipe. That way, you can control the salt level perfectly. The butter also contributes to the flakiness of the dough, so don’t skimp!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s activate the yeast. In a small bowl, combine the warm milk, sugar, and dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to work its magic!
2. In a large bowl, combine the maida, oil, and salt. Pour in the frothy yeast mixture and start bringing the dough together. Knead it for about 8-10 minutes, until it becomes smooth and elastic. It should be a soft, slightly sticky dough.
3. Grease a bowl with a little oil, place the dough inside, and cover it with a damp cloth. Let it rise in a warm place for about 2 hours, or until it has doubled in size. Patience is key here!
4. While the dough is rising, let’s prepare the filling. In a separate bowl, combine the desiccated coconut, tutti-frutti, cherries, cashews, almonds, powdered sugar, cardamom powder, and melted butter. Mix well until everything is nicely combined.
5. Once the dough has doubled, gently punch it down to release the air. Divide the dough into two equal portions.
6. On a lightly floured surface, roll each portion of dough into a thick circle, about 8-10 inches in diameter.
7. Place one rolled dough circle onto a baking tray lined with parchment paper. Spread the coconut filling evenly over the dough, leaving a small border around the edges.
8. Carefully place the second rolled dough circle on top of the filling. Gently press the edges together to seal them, creating a beautiful, filled bun.
9. Let the assembled Dilpasand rest for another 30 minutes. Preheat your oven to 180°C (356°F).
10. Brush the top of the Dilpasand with a little milk and make a few slits on the surface to allow steam to escape during baking.
11. Bake for 30 minutes, or until the Dilpasand is golden brown and cooked through.
12. Once baked, immediately brush the top with melted butter. Let it cool completely before slicing and serving.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the milk is warm, not hot, when activating the yeast. Hot milk will kill the yeast.
• If the filling seems too dry, add a tablespoon of melted butter or milk.
• For a richer flavor, you can add a teaspoon of rose water to the filling.

Variations

• Vegan Dilpasand – Plant-Based Alternatives: Swap the butter for a vegan butter alternative and the milk for plant-based milk (like almond or soy).
• Gluten-Free Dilpasand – Flour Substitutions: Use a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly to achieve the right dough consistency.
• Spice Level – Adjusting Cardamom Intensity: If you love cardamom, feel free to add a little more! Or, for a milder flavor, reduce the amount slightly.
• Festival Adaptations – Serving During Special Occasions: During Diwali, I like to add a sprinkle of edible silver leaf (varak) to the top for an extra festive touch.

Serving Suggestions

Dilpasand is delicious on its own with a cup of chai. It also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store leftover Dilpasand in an airtight container at room temperature for up to 3 days.

FAQs

What is Dilpasand and where does it originate from?

Dilpasand is a popular Indian sweet bun, believed to have originated from the Mughal era. The name literally translates to “delight of the heart,” and it certainly lives up to its name!

Can I make the dough ahead of time?

Yes, you can! After kneading, let the dough rise once, then punch it down and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and filling.

How can I prevent the filling from becoming too dry?

Adding a tablespoon of melted butter or milk to the filling can help keep it moist.

What is the best way to store leftover Dilpasand?

Store it in an airtight container at room temperature for up to 3 days.

Can I freeze Dilpasand?

Yes, you can! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature before serving.