I remember one of my school friends introducing me to the dilkhush one day when we were walking from school to her house. She was flabbergasted that I had never tasted (or heard of) a dilkhush, and immediately made a quick stop at a fortuitously placed bakery where she bought me a dilkhush. And it was delicious.
Since then I’ve had many varieties of dilkhush, ranging from ones with a flaky, buttery crust stuffed with pastry cream and cherries, to soft, pillowy buns stuffed with khoya (a traditional Indian milk sweet). So it was only natural, I guess, that I try my hand at creating my own version of this much-loved and many hued Hyderabadi snack-slash-dessert.
So, presenting…the chocolate mini dilkhush.
These came about simply because I had some tart dough left over after I had made my vegetarian quiche one day. I refrigerated the dough in my freezer until inspiration struck, and I decided to make little chocolate treats for myself.
Recipe under the cut.
Since there was only a very little of the dough left (enough for maybe four one-inch sized mini dilkhushs), I measured by eye and used a handful of baking chocolate for these. After shredding the chocolate finely, I packed it into the dough and then baked the lot.
They tasted good!
Dough for the dilkhush
- 150g flour/maida
- 120 g chilled butter (I use salted butter so I do not add any salt) diced
- 2 tablespoons ice water, plus more if needed
- 100g baking/cooking chocolate
- Place the flour in your food processor and add diced, chilled butter.
- Blitz the flour with the chilled butter until they look like large breadcrumbs.
- Add the ice water a little at a time, while continuing to blitz the flour and butter mixture.
- Your mixture should now come together into a large lump.
- Scoop out the lump of dough into some cling wrap/plastic wrap. You may need to knead it into a ball if it’s too loose.
- Refrigerate the wrapped dough for at least 1 hour (up to 2 days) prior to rolling out.
Shred the chocolate (I usually do it by hand) into fine pieces.
- Preheat the oven at 180 degrees centigrade.
- Once the dough is chilled and ready, cut into small enough pieces to make into dilkhush shapes. I usually make small circles which can be folded into triangles or half moons.
- Place the shredded chocolate in the middle of the dough, and fold the dough to cover the chocolate completely.
- Bake for 10-12 minutes at 180 degrees centigrade. Careful not to let them burn, they’re tiny. At the same time, you will need to check to see if they are done, no one wants to bite into a dilkhush and find it’s raw on the inside. Ugh.