Saturday, 18 February 2012


When I was a child I was fond of this sweet. It is really a big treat for us, especially for my sister. We used to buy this from Bangalore bakery. The display itself tempts every one. Those days we are not much aware of the baked recipes except cake, so this is the only place for us to enjoy the baked varieties like Veg puff, egg puff, cookies. Dilpasand is the famous recipe prepared at Bangalore bakery. Here I am using puff pastry instead of preparing the dough right from the scratch.



1 Sheet of puff pastry thawed
½ cup of scraped dry coconut.
¼  cup of sugar
½ cup of tutti fruity
½ tsp green cardamom powder
¼ cup of water

Sugar, grated dry coconut, tutti fruty, puff pastry

1. For the stuffing, add sugar and cardamom powder to water and bring it to boil by stirring occasionally.

2. Add coconut and bring to a boil and then fry till the sugar gets blended well with the coconut and then add colourful tutti fruity,  mix well and remove from heat.

3. Now divide the puff pastry into 2 and roll each into medium thick round sheets by using dry flour. It will be easy to seal, if you roll one sheet into slightly bigger than the other. Now take the bigger sheet and spread the tutti fruity mixture evenly over it.

4. Cover it with another sheet. Stick the edges properly with out any splits and leaks.

5. Bake it in the pre-heated oven for about 20 minutes or until done.

6. Cut them into pieces.
Flaky outside and chewy inside - Me ra dil ka pasand...
Note: Try to avoid substituting the dry coconut with desiccated coconut as there won’t be enough moisture and doesn’t taste the same.

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