Skip to main content

Dil Pasand (Sweet Puffs)

Dil Pasand (Sweet Puffs)

Dilpasand/Dilkush is a snack made with puff pastry and has a sweet filling.This sweet puff is found bakeries and food stalls all over South India.Back in my home town the bakeries sell two versions of this. It had the same filling of sweet coconut,nuts and tutti-fruit. The only difference was the crust It can be either flaky crispy puff pastry or a sort of rough pasty dough sometimes very close to sweet bun.If you are craving for something sweet as a tea time snack try this simple and yummy snack.

Pastry dough sheets-2
Egg white-1 (for the glaze)

For the filling
Shredded coconut-3/4 cup
Cashew nuts-  8-10
Raisins- a few
Glazed cherries- 1/2 cup
Tutti fruit- 2 tbs
Sugar- 2 tbs
( adjust according to your taste
 I used more of glazed cherry which was sweet)
Cardamon powder- 1/2 tsp
Ghee- 1/2 tsp

To make the filling
Heat ghee in a pan and slightly fry cashews and raisins and keep aside. Next slightly roast coconut for about a minute and add sugar. Mix sugar well and allow it to caramelize and slightly sticky . Add cardamon powder and switch off the flame. Allow the mixture to cool down completely. Add in chopped glazed cherries,tutti fruit, cashew nuts and raisins and mix well.
Preheat over to 400 degree F and line baking sheet with parchment paper.
Prepare the pasty dough as per instruction. Roll it out on a flat surface and using a pasty cutter cut one circle out of each sheet. Try cutting the second circle a little smaller than the first.
To assemble place the bigger circle pastry dough on a baking pan spread the filling and place the smaller circle on top. Slightly wet the edges and seal the two layers.Gently roll the edges inwards to give decorative edges and also helps to secure it. Beat egg white with one tsp of water. With this brush lightly on top and bake for about 15 minutes or till you get a good golden color on the top. Allow to cool and enjoy!

Try this
Hope you will all enjoy


  1. Wow..its my Fav...simply superb..

  2. wow... i too like this suja, but i hate nuts and dry fruits so i used to taken out the stuffing and have it...

    1. Vijayalakshmi,you can try your own filling which you,I have tried one with just the sweet coconut filling and that was delicious too :)

  3. They are my fav ,...looks too tempting!

  4. Dilkush ente favorite annu. adipoli.

  5. Delicious and magnificent looking dil pasand.

  6. we used to love this when we were in Bangalore. Kolkata does not have such a good bakery culture and I miss it so much. have some puff pastry in the fridger will try making this.

  7. A real treat for eyes, tongue and all the other senses......

  8. Looks so good...Not had this for a long time looks so proffessionl

  9. Love this.. My hubbys favorite. Looks delish

  10. Hi Suja ,

    Sweet puffs Looks Excellent !!!!

    Neat presentation:)

    Keep on Dear...

  11. Too tempting snack there suja..And such an amazing click featuring the beauty of it all !

  12. Too tempting snack there suja..And such an amazing click featuring the beauty of it all !

  13. its one of my fav puffs :)

  14. A delightful treat! beautifully done Suja..

  15. I simply love this sweet filling, looks so.. good..

  16. i used to cherish dilkush when I was a kid, you have done it in a simple way Suja, looks so professional and delicious :) excellent clicks :)

  17. although i am not a great fan of sweet puffs but i must say that yours look perfect and very appealing

  18. Very delicious dilkhush..I had made it some tym back from scratch,but this looks very easy & yummy,colorful filling too!!
    Ongoing Events of Erivum Puliyum @ Spicy Aroma-Curry leaves or Red dry Chillies

  19. I've never heard of this one before. It looks like a pie with a twist! It looks beautiful.

  20. This is my childhood's favorotie... looks Yummmm!

    Yum! Yum! Yum!

  21. Hmm. they look crispy and flaky :)

  22. Dilpasand is a star item at a local bakery here. The filling is a little different. More of coconut and brown sugar (?) - I am not sure.. it has been ages since I had one. This looks lovely too.

  23. Sweet puff looks crunchy and delicious.

  24. This looks super delicious,Suja..
    Pls visit my space as time permits,Thanks,Dear!

  25. wow...Nice to see this recipe...My fav but its been long time i tasted...Looks very yummy:)

  26. Very delightful and yummy Suja.

  27. too tempting and yummy snacks..

  28. My favorite too. Looks so good.

  29. Dad used to buy these for evening snacks after school.. Oh how we love it... Miss India for the street foods..anytime anywhere..

  30. Adipoli Peru..looks just like the name :)

  31. Inviting and look delicious... I am new to your space and following you :-)

    Do check my blog when you find time...

    Sharans Samayalarai

  32. Wow!!!that looks super tempting.feel like grabbing it...

  33. Yum.. When I was a small girl this used to be my daily snack.. Loved it.

  34. wow... dil pasand looks perfect and delicious... thanks for sharing..

    1. ആശംസകള്‍................ ബ്ലോഗില്‍ പുതിയ പോസ്റ്റ്‌........ കൊല്ലാം , പക്ഷെ തോല്‍പ്പിക്കാനാവില്ല......... വായിക്കണേ.............

  35. Wow...Adipoli...Love this and has a lot of childhood memories related with this...Super dear..

  36. hi suja, this is a very innovative recipe.. especially when you add ghee and cardamom to it. love to try out. have a nice day

  37. Looks so inviting !! Love the color and crunchy look !

  38. They look delicious and are an absolute treat.

  39. this is my hubby's fav. I make dil khush. I did not know that this snacks name is DIL Pasand. I thought it to be sweet puffs.


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp

Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…