Sunday, 5 October 2014

Dilkush - Whole Wheat Bead stuffed with Dried Fruits and Nuts

Dilkush - Whole Wheat Bead stuffed with Dried Fruits and Nuts 

Dilkush is one of my favorite from Bangalore Iyengar Bakery, they are so soft and yummy. It is usually made with Maida and stuffed with dried fruits and coconut. I had to customise couple of them to suit my folks taste. So I made it with Whole Wheat and did not use but used Dried fruits and nuts. 

Whole Wheat is not as soft as Maida but it was good and was able to eat extra pieces. In the Notes section I have given how to make it using maida or APF.


For the Shell:
Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Oil - 1 Tablespoon (I used Olive Oil)

For the Filling:
Cashews - 6 Tablespoon (Broken)
Tutti Frutti - 2 Tablespoon
Figs - 2 Tablespoon (chopped)
Badam - 2 Tablespoon (Chopped)
Cherries - 2 Tablespoon (Chopped)
Dates - 2 (Chopped)
Cinnamon Sugar - 2 Tablespoon (I have added less , you can use as per your taste)
Feel Free to add or not use any other Dry Fruits or nuts you want. 


  • Lets Prepare the filling first, mix all Dry fruits and Nuts of your choice and mix it with 2 tablespoons of sugar. 
  • In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
  • In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
  • Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
  • Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
  • Divide the dough into two equal parts and roll them into 2 circles.
  • Now on a greased tray, place one of the circles and place the filling all over the circle, leaving 1/4 inch of space over the edges.
  • Now slightly damp the 1/4th inch that you left on the edge with some water.
  • Place the 2nd circle on top of this and press it along the edge.
  • The water will act as binding agent and will bind the 2 circles with filling in between them.
  • Make a incision of the top using a sharp knife. 
  • Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
  • After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.
  • Once you take it out of the oven, apply some butter on top.
  • Allow it to cool and then cut and serve.
  • If you want to use APF or Maida reduce the water to 1 cup.
  • You can use milk instead of milk or 50:50 milk:water for kneading the dough for both WHole Wheat and Maida or APF Shell.
  • You can do 50:50 of Wheat and APF too.
  • You can use replace Olive Oil with Butter too.
  • For filling you can use shredded coconut, Cashew along with Tutti fruity for the original filling as in Iyengar Bakery.  


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