Healthy Whole Wheat Dilpasand: A Delicious Indian Treat
2 hours 50 minutes
879 reads
About Healthy Whole Wheat Dilpasand: A Delicious Indian Treat
Craving a sweet treat that's both delicious and wholesome? This healthier Dilpasand recipe delivers a delightful twist on the classic Indian coconut and dried fruit-stuffed bread, satisfying your sweet tooth without the guilt.Made with whole wheat flour, the natural sweetness of dates, and a touch of aromatic cardamom, this easy-to-make Dilpasand is bursting with flavor. The soft, sweet dough and moist coconut filling are perfectly complemented by the satisfying crunch of almonds.Indulge in a truly satisfying snack or dessert that's perfect for any occasion. This recipe is a must-try for anyone who loves a taste of wholesome goodness.
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Recipe Time & More
Prep2 hours 30 minutes
Cook20 minutes
Total2 hours 50 minutes
Ingredients
Bread Dough
- 1 1/2 cup Whole Wheat Flour whole
- 1 tbsp Milk Powder
- 3 tbsp Corn Flour
- 1 3/4 tsp Yeast instant
- 3 tbsp Caster Sugar
- 1/2 tsp Salt
- 3/4 cup Milk divided, lukewarm, see instructions
- 1 1/2 tbsp Butter for dough, melted
- 1 tbsp Butter for brushing, melted
- 1 tbsp Milk for milk wash
Filling
- 1 tbsp Ghee
- 1 cup Coconut freshly, grated
- 1/8 cup Sugar
- 1/2 cup Dates chopped
- 1/2 cup Tutti Frutti
- 1/2 cup Almonds chopped, finely
- 1/2 tsp Cardamom Powder
Instructions
- In a large bowl, sift together the whole wheat flour, corn flour, and milk powder. This ensures a light and airy dough.
- Add the salt and sugar to opposite sides of the bowl. This prevents the salt from directly interacting with the yeast and hindering its activation.
- Add the instant yeast to the dry ingredients and mix well.
- Warm 1/2 cup of milk and 1/4 cup water until lukewarm. Gradually add the lukewarm liquid to the dry ingredients, mixing until a sticky dough forms.
- Add the melted butter to the dough and knead for 5-7 minutes until smooth and elastic, but still slightly sticky. Kneading develops the gluten, resulting in a soft and chewy bread.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
Filling
- In a pan, heat the ghee and sauté the grated coconut until fragrant. This enhances the coconut's natural sweetness.
- Remove the pan from the heat and stir in the sugar, chopped dates, tutti frutti, chopped almonds, and cardamom powder. Mix well to combine.
- Once the dough has doubled in size, gently punch it down to release the air. Knead for a few seconds to redistribute the yeast.
- Divide the dough into 4 equal portions. Roll each portion into a 1/2-inch thick circle.
- Place a portion of the filling onto one of the dough circles. Roll out another dough circle and place it over the filling, sealing the edges with a little water.
- Prick a small hole in the center of the filled dough. Make small slashes around the hole. This allows steam to escape during baking and prevents the bread from cracking.
- Brush the top of the dough with the remaining 1/4 cup of milk. This creates a golden-brown crust.
- Preheat the oven to 320°F (160°C).
- Bake for 18-20 minutes, or until the Dilpasand is golden brown.
- Once baked, brush the warm Dilpasand with melted butter. This adds flavor and richness.
- Slice and serve warm.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 586kcalCarbohydrates: 82gProtein: 14gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 36mgSodium: 236mgPotassium: 601mgFiber: 12gSugar: 32gVitamin A: 323IUVitamin C: 1mgCalcium: 134mgIron: 3mg
Rajeswari Annamalai
Articles: 100
3 Comments
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I’m in love with this recipe already!
Such a perfect dish! Thank you.
So delicious! Excited to make it.