Dil Pasand is originally from British pies with fruit or sweet fillings. It was first introduced in Banglore when it was a garrison town in south India. These pies were made by bakeries and bakers linked with the British since the 18th century. They were also known as mince pies.
Over time, the fillings changed with local ingredients with pie crust and the method remain the same. There two versions such as
Dil Khush, with a filling of dry coconut
Dil Pasand with filling of tutti frutti, cardamom, dry coconut, sugar, and ghee and nuts.
It is only found in south India. But these days people with cooking interest can eagerly learn and prepare it.
Well, interesting history of Dil Pasand :). I tried this recipe withtout oven. It took two hours for preparing, dough setting and filling and finally baking in lid pan. The result was delicious and same like the real one what we find in outside bakeries.
Mix maida, yeast, 1 tablespoon sugar, 1 tablespoon ghee.
Knead the dough and let it rest 30 minutes. Then make two portion of it.
Roll the dough flat round.
You will need two flat dough like chapati.
Prepare filling with grated coconut, tutti frutti,ghee, powdered sugar, slightly grinded nuts, cardomom powder, cherries (optional).
Mix it well, it looks very delicious.
Now take 2nd crust and cover it on the top of filling and close the edges.
Apply some milk over it and cut the dough in the center so the air should not fill inside.
This is recipe without oven, so i'm making it in lid pan. Keep a stand below dough plate to avoid burning.
Keep checking the dough in between. Let it bake for 30-40 minutes. Apply some ghee and turn it down.
Once the dough become golden from both sides., turn off the gas.
Let it cool down.
Cut in desired shape and server fresh.
Over time, the fillings changed with local ingredients with pie crust and the method remain the same. There two versions such as
Dil Khush, with a filling of dry coconut
Dil Pasand with filling of tutti frutti, cardamom, dry coconut, sugar, and ghee and nuts.
It is only found in south India. But these days people with cooking interest can eagerly learn and prepare it.
Well, interesting history of Dil Pasand :). I tried this recipe withtout oven. It took two hours for preparing, dough setting and filling and finally baking in lid pan. The result was delicious and same like the real one what we find in outside bakeries.
Ingredients
- Maida - 2 cups
- Sugar powder - 2 cups
- Milk 1 cup
- Dry yeast 1 teaspoon
- Cardamom 1 teaspoon
- Dry coconut 1 cup
- Almond 1 tablespoon
- Cashew 1 tablespoon
- Walnuts 1 tablespoon
- Tutti Frutti 1 cup
- Ghee 3 tablespoon
- Cooking oil 1 teaspoon
- Water as required according to quantity
Add some warm water to activate dry yeast.
Place the filling mixture over flat dough. Keep the crust dough over a plate or baking tray. Apply some ghee before placing dough.
I am following your blog regularly and got great information.
ReplyDeletecold pressed groundnut oil bangalore
cold pressed oil near me
coconut oil price bangalore
cold pressed oil online bangalore
cold pressed oil manufacturers in bangalore