Authentic Thengai Bun (Dilkush): A Delectable South Indian Coconut Pastry

There are some flavors that linger in your memory no matter how many years pass. For many people across India, especially in Tamil Nadu, Karnataka, and Andhra Pradesh, the Thengai Bun—also known as Dilkush or Dilpasand—is one such nostalgic bite of joy. Found in nearly every local bakery, this soft and flaky bun with a sweet coconut-based stuffing feels like a warm hug from childhood.

It’s not just a snack; it’s a part of bakery culture. And today, we’re going to walk you through how to recreate this delightful pastry at home. This Thengai Bun recipe is 100% vegetarian, uses easily available ingredients, and is made with a comforting touch of authenticity. Whether you grew up eating it or are just now discovering it, this recipe promises a deliciously satisfying experience.

What is Thengai Bun or Dilkush?

The word Thengai means coconut in Tamil, and Dilkush translates to “happy heart.” That perfectly sums up this dessert-snack hybrid. It’s a soft, baked bun with a sweet filling made of grated coconut, tutti-frutti, and nuts, delicately flavored with cardamom. Some versions use puff pastry-like outer layers, while others keep the bread-style bun soft and fluffy—this recipe goes for the latter, the most commonly loved version.

How Many Does This Serve?

This recipe makes one large bun, which can be sliced into 6 to 8 generous portions. It’s perfect for an evening tea-time treat, a picnic addition, or even a sweet snack in kids’ lunchboxes.

Ingredients You’ll Need

For the dough:

• All-purpose flour (maida) – 2 cups

• Warm milk – ½ cup

• Sugar – 2 tablespoons

• Instant yeast – 1 teaspoon

• Oil or softened butter – 2 tablespoons

• Salt – ¼ teaspoon

For the filling:

• Fresh grated coconut – 1 cup

• Powdered sugar – ½ cup (adjust to taste)

• Tutti-frutti – ½ cup

• Chopped cashews – 2 tablespoons

• Chopped almonds – 2 tablespoons

• Chopped cherries (optional) – 1 tablespoon

• Cardamom powder – ½ teaspoon

• Ghee or butter – 1 tablespoon

Optional for finishing:

• Warm milk for brushing

• Melted butter for brushing post-bake

Step-by-Step Guide to Making Thengai Bun at Home

Step 1: Activate the yeast
Start by warming your milk just slightly—you should be able to comfortably dip your finger in it. Mix in the sugar and yeast. Let it sit for 5–10 minutes until it froths up. This shows the yeast is active and ready to work.

Step 2: Prepare the dough
In a mixing bowl, add the flour and salt. Slowly add the yeast mixture and begin kneading. Add the oil or butter and continue kneading for about 8–10 minutes until the dough becomes soft, smooth, and elastic. If it feels dry, add a splash more milk. Cover with a damp cloth and let it rise in a warm spot for 1 hour, or until it has doubled in size.

Step 3: Make the coconut filling
While the dough is rising, prepare the filling. In a pan, lightly roast the grated coconut for 2–3 minutes on low flame—just enough to remove excess moisture. Add in the ghee or butter, followed by powdered sugar, cardamom powder, tutti-frutti, nuts, and cherries. Mix everything well and cook for another 2 minutes. Turn off the heat and let it cool completely.

Step 4: Assemble the bun
Once the dough has risen, punch it down to release air. Divide it into two portions—one slightly larger than the other. Roll out the larger portion into a flat circle, like a thick roti. Place it on a greased baking tray. Spread the coconut filling evenly, leaving about an inch of space around the edge.

Roll out the second portion of dough into a slightly smaller circle and place it over the filling. Pinch and tuck the edges to seal it well. You can use a fork to crimp the edges for a decorative finish.

Step 5: Final rise
Cover the assembled bun loosely with a cloth and let it rest for another 20–25 minutes for a second rise. Preheat your oven to 180°C (350°F) during this time.

Step 6: Bake the bun
Before baking, brush the top with warm milk for a golden finish. Bake the Thengai Bun for 25–30 minutes or until the top is golden brown and sounds hollow when tapped. Once out of the oven, brush with melted butter for that soft, glossy finish.

Let it cool slightly before slicing into wedges and serving. You’ll notice how the sweetness of the coconut filling complements the fluffy bread perfectly, making each bite an absolute treat.

Why You’ll Love This Recipe

This isn’t just another snack—it’s an emotion packed into a bun. Whether you’re trying this out of curiosity or looking to relive old memories, making Thengai Bun from scratch is incredibly rewarding. The aroma of coconut and cardamom wafting through your kitchen is enough to get everyone asking, “What are you baking?”

Plus, it stores beautifully for a day or two in an airtight container, though it rarely lasts that long!

FAQs About Thengai Bun / Dilkush

1. Can I use dry/desiccated coconut instead of fresh coconut?
Yes, you can. If you use desiccated coconut, soak it in a little warm milk for 10 minutes before using to bring back some moisture. This helps avoid a dry filling.

2. Can I use whole wheat flour instead of maida?
You can, but keep in mind that whole wheat flour will make the bun denser. You may want to use a 50-50 mix of maida and wheat flour to maintain softness while adding some whole grain goodness.

3. How long does the Thengai Bun stay fresh?
It’s best consumed the same day or the next. If storing, keep it in an airtight container at room temperature for up to 2 days. For longer shelf life, refrigerate it and warm slightly before eating.

4. Is it okay to skip tutti-frutti or cherries?
Yes! The recipe is flexible. While tutti-frutti adds to the traditional bakery flavor and texture, you can skip or replace it with raisins or more nuts if you prefer.

5. Can I make mini Thengai Buns instead of one large bun?
Absolutely! Just divide the dough and filling into smaller portions and shape individual buns. Reduce the baking time slightly—around 15–18 minutes depending on their size.

That’s it! You’ve now got a bakery-style Thengai Bun fresh from your own oven. If you're someone who misses the local bakery flavors or simply wants to try something new with a unique Indian twist, this is a recipe you’ll come back to again and again. The soft bread, the sweet coconut filling, the little bits of chewy tutti-frutti—it all just works.

Stay tuned for more such nostalgic recipes, and if you have questions or your own twist on this classic, drop it in the comments below! We'd love to hear how it turned out for you.