Dilkhush (Sweet Coconut Stuffed Bread)

Dilkhush is a sweet coconut stuffed bread made in small bakeries back in my native place. I still remember my first bite of dilkhush. It has very mild flavors and the bread just melts in mouth. Back in my native my dad’s friend who owns a bakery makes the most best dilkhush and whenever i visit there we get a lot of bakery stuff and even if i  forget uncle reminds that “you didn’t get dilkhush, shall i pack it for you?”

But sadly nowadays very few bakeries make this delicacy and so i was missing it badly. This is my first attempt with dilkhush and i pretty much got it right.Hope You all will like it and give it try.



For the dough

  1. 2 cups of sieved all purpose flour.
  2. 1 1/2 tbsp of active dry yeast.
  3. 2 tbsp sugar.
  4. 1 1/2 cup lukewarm water.
  5. A pinch or 2 of salt.
  6. 1 tablespoon of butter.
  7. 2 tbsp milk for brushing the bread.

For filling

  1. 1 cup grated coconut
  2. 2-3 chopped cashew nuts
  3. 4-5 raisins.
  4. 1 tbsp tutti frutti.
  5. 3 tbsp sugar grinded into powder along with 1 cardamom and 1 clove.
  6. 1 tbsp ghee/clarified butter.


First we will start by making the dough. For making the dough add yeast into lukewarm water along with sugar and let it prove.Once its nice and frothy add it to the flour along with salt. Make a dough of it. The dough will be sticky combine it till it comes together by kneading it in circular motion. Add in 1/2 tbsp  butter while kneading it. Leave this dough to prove preferably in a warm place for half an hour. This is how the dough will look once its proved.


By the time our dough is getting proved we will make our filling. In a non stick pan heat ghee and fry coconut till its golden brown. Add in the sugar, cashew nuts, tutty frutti and raisin. Saute  for 1 min and switch of the flame. This is how the filling looks once done.


After half an hour our dough will be proved. Punch the dough and knead it again. Now place it in a pastry board and flatten it with your hand. Place in the filling and seal it by bringing the edges together. Place this carefully in a greased baking tin with the pinched side down and leave it for second rise.

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After 1/2 an hour our dough will double its size. Brush it with milk and bake it in a preheated oven 180 degree celcious for 15-20 mins or till done.

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When done baste some butter on the top when its still warm. De-mold it when its little warm and serve with tea or coffee.

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Adhirasam is a south indian sweet dish which is prepared for diwali and also in marriage functions. I had this In my friend’s place. When i asked her how to prepare she told its very simple but at mean time its very tricky. She also said the adhirasam dough is made by her mom who stays back in native place. So whenever her mom comes to her place she gets her the adhirasam dough which can be kept in fridge for many days and can be used as an when required.

As i wanted to give it a try she called her mom and asked for the recipe and i planned it to make the next time when she visits my friend.So with aunt’s instructions i made adhirasam for the first time and they were perfect, but couldn’t take step by step pictures. Hence i made them all over again and also took step by step pictures too and they were so perfect again. So here’s the recipe,hope you all will give it a try.



  1. 1 cup raw rice soaked in water.
  2. 1/2 cup grated jaggery.
  3. 3 cardamoms.
  4. 2 tsp ghee.
  5. Oil for frying.


Wash and soak raw rice for half an hour and drain excess water. Place the raw rice above a muslin cloth so that the excess moisture is absorbed. When the extra moisture is gone and when the rice is still wet grind the raw rice in two lots along with cardamom. The texture should be like that of fine rava/semolina. Sieve the mixture in strainer two times so that the lumps are removed.

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Now make a syrup of 1/2 cup jaggery and 1/4 cup water strain it and boil till it reaches soft ball consistency.

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Now carefully add the jaggery syrup little by little inside the powdered raw rice and make dough out of it.

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Let this dough rest for at least 12 hours or overnight. Just cover the vessel and leave it. Next day apply some ghee to mixture and again knead it till its soft. Now grease your hands pinch out small  balls and place it between your palms and press it gently to get a round shape.It should be neither too thick nor too thin. If its thick it wont cook from inside and if its thin it will be hard.

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Now fry it in hot oil. A perfect adhirasam will fluff up like a puri. Let it be golden brown from both sides and gently press it with another laddle. Let it cool and store it in air tight container.

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Take a look at the texture from inside.