Monday, June 18, 2012


My husband loves Dilkush and today being his birthday I made a Vanilla cake as that is his favorite but also wanted to make something special and I made this and surprised him! He misses this delicacy that is mainly a product of Kerala bakeries and so I made this today to take him back to his childhood days! I adapted this recipe from Erivum Puliyumm. Made a few modifications to the ingredients and the quantities to make it eggless and suit my taste. My husband and daughter loved this a lot!

  • 2 cups All purpose flour
  • 1/2 pkt or 1 1/2 tsp Active dry yeast
  • 1/2 cup Warm Milk (Around 115F)
  • 4 tbsp Oil (preferably Olive oil)
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1 tsp Butter (melted at room temperature)
for filling
  • 3/4 cup Shredded Coconut 
  • 4 tbsp Raisins
  • 2 tbsp tutty fruity
  • 2 tbsp Cashew nuts
  • 3 tbsp Sugar
  • A pinch of Cardamom powder 
  1. In a small bowl, add the warm milk and stir in the sugar and yeast into it and mix well. Keep it aside for 5 min or till it froths up.
  2. In a big bowl add the flour, salt, oil and the yeast mixture and knead it into a smooth dough.
  3. Grease the sides of a bowl with a little oil and place the dough in it and flip it till the dough is also coated with oil. Cover the bowl and keep aside in a warm place for 1-2 hours till it almost doubles its size.
  4. Now prepare the filling by mixing coconut, sugar, tutty fruity, raisins, cashews and cardamom powder.
  5. Divide the dough into 2 equal parts and roll each with a rolling pin by dipping in flour lightly. 
  6. Roll one part of the dough into a circle of diameter 8'' and 1/2" thickness.
  7. Spread the filling into the circle leaving 1/2-1" space at the outer border and keep aside.
  8. Roll out another 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.
  9. Leave aside to rise for 20-30 minutes. 
  10. Preheat the oven to 375F.
  11. Apply the melted butter generously on top of the dilkush and place it on a cookie sheet in a oven for 15-20 minutes or till done.
  12. Cool on wire rack for 15 minutes and Serve with tea!!

Suggestions/ Notes
  1. The Dilkush can be stored in an airtight container for 3-4 days.

Sending this to The Kerala Kitchen hosted at Erivum Puliyumm


1 comment:

  1. happy birthday to your hubby..The eggless version sounds great dear..and its comes out perfect!!
    Thanx for trying and happy that you liked it:-)
    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom


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