Dil Pasand (liked by heart) is a delicious bakery bun. The outer layer is beautiful flaky and soft and the stuffing is a sweet made with coconut and tutti frutti. It is heaven in the form of this pastry. This is very popular in bakeries and is also called as Coconut Bun. I got this recipe from here and this is a sure crowd pleaser. I have used single color tutti frutti, but if you use multi colored ones, it will be even more pretty!!!
Ingredients
Grated Coconut - 2 cups
Sugar - 3/4 cup
Cardamom Powder - 1/4 tea spoon
Tutti Frutti - 1/2 cup
Nuts - 1/4 cup
Layered Paratha (Frozen) - 6 parathas
Melted Butter - 1 table spoon
Water - 1 tea spoon
Method
Thaw the parathas on counter as per package guidance
Heat coconut in a pan for 3 to 4 minutes on medium heat. The coconut should become dry but no color change should happen
Add the nuts and sauté for 30 seconds.
Add the sugar and cook for another 3 to 4 minutes until the sugar is well dissolved. Do not cook for too long as the sugar will harden
Remove from heat and add the cardamom powder and tutti frutti and allow it to cool
out of 6 parathas, take 3 parathas and cut them 1 inch smaller than the other 3.
Take one of the bigger parathas and spread the coconut tutti frutti mixture leaving about 1 inch from all sides
Now keep the smaller parathas on top of the coconut mixture and seal from all sides. Take help of water to seal it
Arrange the coconut buns on the baking try lined with parchment paper which is greased
Preheat the oven to 180 degrees C
Brush the butter on top of the buns and bake them for 30 minutes
Switch off the oven and allow the buns to be inside the oven for another 15 to 20 minutes
Remove from the oven to a cooling rack to cool
Serve slightly warm or on room temperature
Yummy delicious Dil Pasand is ready!!!
Sending this to my own event – Anniversary event, Taste of the Tropics – Coconut, Chef Mireille’s page, Vardhini's Bake Fest hosted by Archana this month, Fair Foods Event, Pari's Show me your Dessert., Jagruti's I'm well stuffed, Celebrate - Indian Sweets
![[Indian%2520sweets%255B3%255D.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14oJ9JugByZwYb0c6QbPljXTb5b7PPyKNae1cYGck5HEPBBQx66SQ1dbq4zRgp8VZrpk9sBpfny5GFCQBZ0UW851EvcqExipR31erGMX0c4l3tQXclFX1Mw_8Duo2-dgEVKLgWxA9uXSP/s1600/Indian%252520sweets%25255B3%25255D.jpg)
Ingredients
Grated Coconut - 2 cups
Sugar - 3/4 cup
Cardamom Powder - 1/4 tea spoon
Tutti Frutti - 1/2 cup
Nuts - 1/4 cup
Layered Paratha (Frozen) - 6 parathas
Melted Butter - 1 table spoon
Water - 1 tea spoon
Method
Thaw the parathas on counter as per package guidance
Heat coconut in a pan for 3 to 4 minutes on medium heat. The coconut should become dry but no color change should happen
Add the nuts and sauté for 30 seconds.
Add the sugar and cook for another 3 to 4 minutes until the sugar is well dissolved. Do not cook for too long as the sugar will harden
Remove from heat and add the cardamom powder and tutti frutti and allow it to cool
out of 6 parathas, take 3 parathas and cut them 1 inch smaller than the other 3.
Take one of the bigger parathas and spread the coconut tutti frutti mixture leaving about 1 inch from all sides
Now keep the smaller parathas on top of the coconut mixture and seal from all sides. Take help of water to seal it
Arrange the coconut buns on the baking try lined with parchment paper which is greased
Preheat the oven to 180 degrees C
Brush the butter on top of the buns and bake them for 30 minutes
Switch off the oven and allow the buns to be inside the oven for another 15 to 20 minutes
Remove from the oven to a cooling rack to cool
Serve slightly warm or on room temperature
Yummy delicious Dil Pasand is ready!!!
Sending this to my own event – Anniversary event, Taste of the Tropics – Coconut, Chef Mireille’s page, Vardhini's Bake Fest hosted by Archana this month, Fair Foods Event, Pari's Show me your Dessert., Jagruti's I'm well stuffed, Celebrate - Indian Sweets
wow what a beautiful name to a bun...
ReplyDeleteThanks
DeleteI like your easy idea of partha for making dil pasand.
ReplyDeleteThanks Swathi
DeleteNice short cut way... Looks yum
ReplyDeleteThanks Vimitha
DeleteReminds me of my Bangalore days of dilkush and dilpasand and your are making it easy to make at home too. Thanks a lot
ReplyDeleteYeah this also reminds me on my childhood days!!!
DeleteReminds me of my bangalore days with lots of dilkush and dilpasand and other bakery items - and you make it easy too. thanks a lot
ReplyDeleteDelicious bun
ReplyDeleteThanks Beena
DeleteDelicious snack,my favorite too.
ReplyDeleteThanks Suja
DeleteYummilicious!! Love it :)Perfectly prepared Sowmya!!
ReplyDeleteToday's Recipe ~ Nutty Tomato Coconut Milk Jam
You Too Can Cook Indian Food Recipes
Thanks Divya
DeleteThat is a nice way to use frozen parathas..Wil sure try this! Dil pasand was our fav during school times
ReplyDeleteYes you need to used the layered ones to get them flaky. Let me know how they turn out when you try them..
DeleteThanks
Looks Delicious....Nice idea...
ReplyDeleteThanks
DeleteHi Dear, your DILKHUSH realy made my DIL KHUSH. will realy try it soon.
ReplyDeleteThanks for sending me so many entries.
Dear entries should be posted on your blog in the month of September.
Thanks,
Thanks Pari... I did make the correction and removed old entries!!!
DeleteYummy snack,my favorite..this is quite easy and yummy!!
ReplyDeleteI had made this from scratch sometym back,do check out when u find time:)
Join my ongoing EP events-Oregano OR Paprika @ Foodomania
Love the use of Parathas here. Thanks this is one thing that is available in at the mall. Also since hubby loves this sweet(we have one bakery that makes limited dil khus and we have had it just once)bookmarking this one. thanks for linking it to the event.
ReplyDeleteI am hosting Bake Fest all through Sept ’12. Do send me your entries
I am also hosting Fast Food Not Fat Food 1st Sept to 15th Oct ’12. Do send me your entries
I will surely send some baking entries and some healthy fast food entries...
DeleteSowmya
i have had these sweet buns many times from the mumbai bakeries. don't know if they make these now too....
ReplyDeleteTry them and you would be happy!!!
Deletewowwwwwwwwwwwwww...bookmarked :) did you use fresh coconut? please do let me know .
ReplyDeleteThank you for linking it to my event IWS.
Hi Jagruti,
DeleteYes I used freshly grated coconut. Let me know how they come!!!
Thanks
Sowmya
Delicious....... unique filling,very nice.
ReplyDeletemanjusfoodbites.blogspot.com
I usually buy this from Iyengar Bakery on our street and am a big fan of this, thanks for the recipe , bookmarked it....
ReplyDeletehttp://nayanas-kitchen-kreations.blogspot.in/
this is kind of similar to something we have in the Caribbean that are filled with coconut and currants except we use puffed pastry - will have to try this with the frozen parathas
ReplyDeleteHI,This is my favorite bun and i think is more famous in b'lore.THx for the recipe will def try :)
ReplyDeletePlease change the oven temperatures to C. You have mentioned 180F and I tried this recipe and it was a disaster. I then cooked it on the tawa and salvaged it.Thanks.
ReplyDeletesorry Malini.. I have changed it now... I did try it again once today to see what happens if it 180 degrees F.. It just did not get cooked, it became just warm... Hope you will try it again with 180 degrees C and it will be a hit!!
DeleteHi,
ReplyDeleteLoved the dil khush. Can you pls post a recipe for the other dil ie dil pasand? My daughter has braces and cannot enjoy this as tutti fruitti sticks between.
Thanks in advance.
Vasudha
Hi,
ReplyDeleteHave really enjoyed the recipe for the past few years. Can you pls post the recipe for the other pastry that doesn't have tutti fruitti and coconut filling? My daughter has braces and the filling gets stuck. Your recipe will be much appreciated.
Thanks,
Vasudha