Dilkush / Dilkhush recipe / Bread with sweet filling

DilKush is a hindi word which means Happy Heart (Dil = Heart, Kush= Happy).DilKush is a famous South Indian Bread with a Sweet filling in it. Different regions have small variation of filling but the main ingredients coconut,tutti frutti remains the same. 
Pastry shops in hyderabad add the leftover cake crumbs to it and a bit of red color to make a different version called DilPasand (Heart's wish) but without cake crumbs and color it is called as DilKush. There is big difference in taste but i like Dilkush.

You may also like to check other Indian Desserts
Instant Jalebi (Indian)
Badusha (Indian)
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma (Indian)
Sweet Corn Halwa
Chocolate Cardamom Sandesh
Khubani ka Meetha(Dry Apricot Sweet)
Coconut Moong Dal Halwa Truffle

Level: Medium
Prep Time: 15mins
Rest time: 2 hours
Bake Time: 20 mins
Serves: 6-8
Cup: 250ml


all purpose flour/Maida: 2 cups
active dry yeast: 2 teaspoon 
sugar: 1/4 cup 
warm milk: 1/2 cup
oil/melted butter: 1 tablespoon
lukewarm water: 1 tbsp
eggs: 1 beaten (reserve a little egg white for glaze)
salt: 1/2 teaspoon 

for filling
Dessicated coconut: 1 cup (If using fresh coconut then reduce the sugar)
tutti frutti: 1/2 cup
Chopped cashew nut: 1/4 cup
Powdered sugar :1/2 cup (to taste)
cardamom powder : 1 teaspoon

In a small bowl add yeast, water and a teaspoon of sugar and mix well. Wait for 10 minutes till its frothy.
Add the warm milk and stir in the remaining  sugar to dissolve. 
Beat the egg (reserve egg white for glaze) well with a fork.
In another bowl sift the dough with salt and make a well.Add the yeast mixture and egg. Mix together to knead in a sticky dough for 5 minutes.
Apply the oil on top and in the bowl,mix well.Cover it with a plastic wrap and keep aside(warm place) for an hour or 2 till the size doubles.
Filling: In a bowl, add dessicated coconut, sugar, tutti fruitti, nuts, cardamom powder and melted butter and mix well.

Making the bread:
After one hour or 2, when dough is nicely puffed up.Punch down the air in the dough and knead. 
Either you can make the bread in buns or in a single bread. I made 3 big buns so divided the dough in 3 parts. Rolled each part and stuffed the mixture and closed the edges. 
If you want one single bread then divided two unequal parts. Roll the bigger one and add the stuffing in the middle leaving the edges. Now roll other part and place it on the mixture and seal the edges.Leave aside for second rise for 20-30 minutes.

After 20 minutes,give a egg white coat. Make vents in the center for the steam to escape.
Preheat oven to 375 F or 190 C for 10 mins and bake 15-20 minutes.The bread will puff well and presents with a soft golden brown color.Remove from oven brush with butter on top to keep the crust soft. Cover the top with a damp cloth so the crust will become soft.

Once it is cooled, slice and serve.

Keep the dough in warm place (Oven) otherwise it won't rise if you are living in cold place.
Seal the bread properly with the help of water, otherwise the filling will come out. 
Also make a vent in the middle or poke here and there on the bread. So that their is space to steam escape.
If you are using fresh coconut then fry a bit with a tablespoon of butter until raw smell is gone and then add other ingredients.
You can store this bread for 4-5 days in airtight container.

Wanna try....let set go....
Dilkush is going to be part of #foodiemonday #Microcooking #bloghop 


  1. I came through Pinterest! I can't explain in words how happy I was seeing the picture.. something I have totally forgotten.. this is what I grew up eating most of the childhood especially with evening tea! Thank you for sharing the recipe.. hope to try it sometime. pinning it.

    1. thank you Famidha, i am glad you remembered childhood days


Thank you for stopping by. I Love to hear from you, your valuable comments and suggestion.