BANGALORE Iyengar Bakery - Dil Khush / Dil Pasand

**Author - Alee Venkatesh **




INGREDIENTS
  • puffy pastry sheets - 2
  • 3/4 cup grated coconut
  • 1/2 cup powdered sugar (more or less to your taste)
  • 1/2 cup tutti fruity (dry mixed colour cherries, raisins)
  • 1/4 tsp. cardamom powder




METHOD
  • In a pan, heat water, add sugar - bring it to boil by using very little water
  • Add coconut and fry for few minutes and mix well to combine
  • Slowly add tutti fruity - mix everything well, remove from heat and allow it to cool
  • Out of 2 pastry sheets (sheets should be at room temperature if you are using frozen pastry sheets) - take one sheet (this will be bottom portion) and fill with prepared tutti fruity filling, cut any excess pastry sheet to form your desired shape
  • Close the filling using 2nd pastry sheet - seal the edges to cover completely by brushing with little milk 
  • Brush on top with melted butter or ghee
  • Bake in a pre-heated oven at 180 deg. C for 30 minutes or until golden brown on the top.
  • When done, remove from oven and transfer to a wire rack to cool
  • Slice and serve (make sure it is completely cool before slicing)