Karachi Biscuit


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Karachi Biscuits, Hyderabadi Tutti Fruti Biscuits

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karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit | with 13 amazing images.

Karachi Biscuit is one of the most well-known treats of Hyderabad. In fact, if you have been to Hyderabad and come back without buying the famous Karachi Biscuitsfrom Karachi Bakery, you are bound to face the wrath of your friends and family, who would have been eagerly waiting to bite into one of these melt-in-the-mouth, fruity biscuits!

Each bite of this Karachi Biscuit fills your mouth with a pleasant fruity sweetness with a mild touch of spice. Tiny tutti-fruti titbits add fun to every bite, instantly making this Karachi Biscuit a favourite with kids and adults alike.

The Karachi Biscuit tastes simply fab with tea, in the morning or evening. Here, we tell you how to make this wondrous treat, so you can experience it even without going to Hyderabad.

Aside from eggless hyderabadi karachi biscuits, you can also try other biscuit recipes like Oats and Cinnamon Biscuits and Rich Shortbread Biscuits.

Enjoy how to make Karachi Biscuit recipe with detailed step by step photos below.

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Karachi Biscuit recipe - How to make Karachi Biscuit

Preparation Time:    Baking Time:  35 to 40   Baking Temperature:  180°C (360°F)   Cooking Time:    Total Time:     Makes 30 biscuits
Show me for biscuits

Ingredients

For Karachi Biscuit
1 1/2 cups plain flour (maida)
1/2 cup custard powder
1 tsp baking powder
1/2 cup soft butter
1 cup powdered sugar
1/2 cup tutti-frutti
1 tsp rose essence
1/4 cup chopped cashewnuts (kaju)
6 tbsp milk
Method
For karachi biscuit

    For karachi biscuit
  1. To make karachi biscuit, combine the plain flour, custard powder and baking powder in a strainer and sieve it to make a plain flour-custard powder mixture. Keep aside.
  2. Combine the butter and sugar in a deep bowl and cream it using a spatula.
  3. Add the tutti frutti, rose essence and cashewnuts and mix well.
  4. Add the plain flour-custard powder mix and knead into a soft dough using milk.
  5. Divide the dough into 2 equal portions and shape each portion into 183 mm. (7½”) lengthwise and 50 mm. (2”) widthwise cylindrical roll and wrap them tightly individually in cling wrap.
  6. Lightly press each roll from 4 sides to get a uniform cuboid shape.
  7. Refrigerate the dough for 1 hour.
  8. Open the cling wrap and cut each roll into 15 pieces of approx. ½" thickness with the help of a sharp knife.
  9. Arrange the biscuits on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes.
  10. Cool the karachi biscuits completely and serve or store in an air tight container.

Karachi Biscuit Video

Karachi Biscuit recipe with step by step photos

Like Hyderabadi Karachi Biscuit

  1. Hyderabad is a state full of tranaditional fares. Rich sweets and flavourful desserts are a part fo their cuisine. Many of these dishes are famous in other parts of India as well. If you like these karachi biscuit recipe | eggless fruit cookies hyderabadi karachi biscuits tutti fruitti biscuit |  then also try other famous Hyderabadi sweets like 

For Karachi Biscuit dough

  1. To prepare the dough for karachi biscuit recipe | eggless fruit cookies hyderabadi karachi biscuits tutti fruitti biscuit |  place a sieve on a deep bowl.
  2. Add the plain flour. Refined flour is the most popularly used flour to make baked goodies.
  3. Add the vanilla flavoured custard powder. It makes the tutti frutti cookies more crumbly and gives a tender crunch too. Custard powder is nothing but corn starch with vanilla powder so, if you don’t have custard powder, you can replace with corn flour and little vanilla essence but you won’t get that pretty yellow coloured Karachi biscuits.
  4. Add the baking powder. It is added to create a chemical reaction that produces carbon dioxide gas, inflating cookies on baking.
  5. Sieve everything together to make a plain flour-custard powder mixture. Keep aside.
  6. In another bowl, take butter. Butter should be soft but not melted. We have used salted butter. 
  7. Add the powdered sugar. 
  8. Cream it gently using a spatula. If you have an electric beater, then you can even make use of it or a stand mixer with paddle attachment.
  9. Cream the butter and sugar till it’s light and creamy. Do not over beat the mixture.
  10. Add tutti frutti. Tutti frutti are candied dried papaya pieces.
  11. Add the rose essence. Alternatively, you can even make use of pineapple essence, cardamom powder or orange zest to perk up the eggless tutti frutti biscuits.
  12. Add the cashewnuts. You can also add other nuts like pistachios, almonds etc.
  13. Mix well using a spatula. 
  14. Add the plain flour-custard powder mix to it. 
  15. Mix everything together with your fingertips.
  16. Knead into a soft dough using milk. Do not knead with too much pressure, just bring together all the ingredients well to form a soft dough. 
  17. Our karachi biscuit | eggless fruit cookies hyderabadi karachi biscuits tutti fruitti biscuit |  dough is now ready.

How to make Karachi Biscuit

  1. To make Karachi biscuits, divide the Eggless fruit biscuit dough into 2 equal portions.
  2. Shape each portion of the dough into 183 mm. (7½”) lengthwise and 50 mm. (2”) widthwise cylindrical roll.
  3. Wrap them tightly individually in cling wrap or a parchment paper.
  4. Lightly press each roll from 4 sides to get a uniform cuboid shape. 
  5. Refrigerate the dough for 1 hour. 
  6. Preheat the oven and meanwhile, open the cling wrap and cut each roll into 15 pieces of ½" with using a sharp knife.
  7. Arrange the eggless tutti frutti biscuits on a baking tray. The distance between two cookies must be at least an inch as they expand on baking.
  8. Bake the fruit cookies in a preheated oven at 180°C (360°F) for 30 to 35 minutes. Baking time may differ from oven to oven so keep a check on the eggless tutti frutti cookies after 25 mins.
  9. Karachi bakery fruit biscuits are ready. Cool completely. Do not eat when they are freshly baked as they will be soft in the middle and they firm up only after cooling.
  10. Store the egg-free Karachi fruit biscuits in an airtight container. 
  11. If you enjoyed this recipe of eggless Hyderabadi Tutti Frutti Biscuit, then also check out other homemade biscuit recipes for biscuit like 
    1. Almond Biscuit
    2. Whole Wheat Sweet Biscuit
    3. Hyderabadi Osmania Biscuit
     

What if i don't have a oven?

  1. What if i don't have a oven to make Hyderabadi Karachi Biscuits. We suggest you follow the recipe and then give the prepared tray of karachi biscuit | eggless fruit cookies hyderabadi karachi biscuits tutti fruitti biscuit |   to your local baker to bake. This is a common practise in India and bakers charge as low as Rs 15 per tray.  

Make Karachi Biscuit in a Pressure Cooker

  1. If you want to make Hyderabadi Karachi Biscuits in a pressure cooker, you can bake only 4 to 5 biscuits at a time.  
  2. Take a pressure cooker.
  3. Sprinkle the 1 cup of salt at the base of a pressure cooker.
  4. Place a steel ring stand.
  5. And a perforated plate over it.
  6. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
  7. Open the lid of the pressure cooker, place the cookie/biscuit on a plate/ vessel and then place it on the perforated plate.
  8. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 25 minutes or till the cookie/biscuit is done.
  9. Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.

Nutrient values (Abbrv) per biscuit
Energy104 cal
Protein1.4 g
Carbohydrates13.9 g
Fiber0 g
Fat4.6 g
Cholesterol11.3 mg
Sodium36.9 mg

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Reviews

Karachi Biscuit
5
 on 12 Oct 20 04:33 PM


Hi! Can we use sugar free instead of Sugar powder?
Karachi Biscuit
5
 on 19 Sep 20 06:38 AM


I tried the recipe. Itveeally went very well. butine was little hard and after baking it was red at the base. How to avoid this. Please suggest.
| Hide Replies
Tarla Dalal    The baking time varies from oven to oven. You can try this recipe by baking for 25 minutes. If it is done, do not bake further.
Reply
23 Sep 20 11:11 AM
Karachi Biscuit
5
 on 04 Sep 20 08:07 PM


Tried it for first time... It was perfect. Reminded me of childhood days.
| Hide Replies
Tarla Dalal    thanks for the feedback !!! keep reviewing recipes, articles you loved.
Reply
07 Sep 20 03:25 PM
Karachi Biscuit
5
 on 12 Jul 20 04:22 PM


Hi!! Tarla Ji I tried on gas stove.. . When First time I made dough became more soft because of 6 table spoon milk.... But awesome taste It was finished in one day.. When I made 2nd time.. I added 2 table spoon milk.. It was perfect dough.. I always tried ur all recipes.. It''s awesome taste.. Love it ??
| Hide Replies
Tarla Dalal    Hi, The quantity of milk depends upon the quality of flour, at times it absorbs more water. Thank you for the feedback..Keep cooking..
Reply
20 Jul 20 03:10 PM
Karachi Biscuit
5
 on 07 Jul 20 01:06 PM


Hi Can we try on gas stove
Karachi Biscuit
5
 on 05 Jul 20 02:06 PM


Hi Can we try on gas stove?
Karachi Biscuit
5
 on 12 Jun 20 07:06 PM


I tried this receipe it turned out flat... Brown flat crisp.. And i took all the ingredients in same measurements given above
Karachi Biscuit
5
 on 02 Jun 20 03:18 PM


Can we try this with microwave
| Hide Replies
Tarla Dalal    HI, Sorry not sure if it will work in, microwave. if convection microwave oven then better.
Reply
03 Jun 20 10:36 PM
Karachi Biscuit
5
 on 21 Apr 20 11:03 AM


For how much I should preheat the oven
| Hide Replies
Tarla Dalal    Hi, Preheat at 180 degree..
Reply
22 Apr 20 09:03 PM
Karachi Biscuit
5
 on 24 Sep 19 03:06 PM


These are my most favorite biscuits. Thanks for the recipe. Can we bake it in convection microwave ?? If yes , what temperature? Can we use wheat flour or 50:50 all purpose and wheat flour??
| Hide Replies
Tarla Dalal    HI, You can try baking in the convection oven, by setting the temperature at 180 degree in convection mode. USing 50:50 flour will not give you the desired texture.
Reply
24 Sep 19 04:34 PM
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