karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit |
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 206315 times
karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit | with 31 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 karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit with step by step photos.
For karachi biscuit- 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.
- Combine the butter and sugar in a deep bowl and cream it using a spatula.
- Add the tutti frutti, rose essence and cashewnuts and mix well.
- Add the plain flour-custard powder mix and knead into a soft dough using milk.
- 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.
- Lightly press each roll from 4 sides to get a uniform cuboid shape.
- Refrigerate the dough for 1 hour.
- Open the cling wrap and cut each roll into 15 pieces of approx. ½" thickness with the help of a sharp knife.
- Arrange the biscuits on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes.
- 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
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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
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To prepare the dough for karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit | place a sieve on a deep bowl.
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Add 1 1/2 cups plain flour (maida). Refined flour is the most popularly used flour to make baked goodies.
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Add 1/2 cup 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.
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Add 1 tsp baking powder. It is added to create a chemical reaction that produces carbon dioxide gas, inflating cookies on baking.
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Sieve everything together to make a plain flour-custard powder mixture. Keep aside.
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In another bowl, take 1/2 cup soft butter. Butter should be soft but not melted. We have used salted butter.
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Add 1 cup powdered sugar.
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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.
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Cream the butter and sugar till it’s light and creamy. Do not over beat the mixture.
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Add 1/2 cup tutti-frutti. Tutti frutti are candied dried papaya pieces.
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Add 1 tsp rose essence. Alternatively, you can even make use of pineapple essence, cardamom powder or orange zest to perk up the eggless tutti frutti biscuits.
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Add 1/4 cup chopped cashew nut (kaju). You can also add other nuts like pistachios, almonds etc.
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Mix well using a spatula.
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Add the plain flour-custard powder mix to it.
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Mix everything together with your fingertips.
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Knead into a soft dough using milk ( we used 6 tablespoons milk). Do not knead with too much pressure, just bring together all the ingredients well to form a soft dough.
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Our karachi biscuit | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit | dough is now ready.
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To make Karachi biscuits, divide the Eggless fruit biscuit dough into 2 equal portions.
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Shape each portion of the dough into 183 mm. (7½”) lengthwise and 50 mm. (2”) widthwise cylindrical roll.
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Wrap them tightly individually in cling wrap or a parchment paper.
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Lightly press each roll from 4 sides to get a uniform cuboid shape.
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Refrigerate the dough for 1 hour.
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Preheat the oven and meanwhile, open the cling wrap and cut each roll into 15 pieces of ½" with using a sharp knife.
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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.
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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.
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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.
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Store the egg-free Karachi fruit biscuits in an airtight container.
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If you enjoyed this recipe of eggless Hyderabadi Tutti Frutti Biscuit, then also check out other homemade biscuit recipes for biscuit like
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Almond Biscuit
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Whole Wheat Sweet Biscuit
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Hyderabadi Osmania Biscuit
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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.
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If you want to make Hyderabadi Karachi Biscuits in a pressure cooker, you can bake only 4 to 5 biscuits at a time.
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Take a pressure cooker.
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Sprinkle the 1 cup of salt at the base of a pressure cooker.
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Place a steel ring stand.
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And a perforated plate over it.
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Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
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Open the lid of the pressure cooker, place the cookie/biscuit on a plate/ vessel and then place it on the perforated plate.
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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.
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Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
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Nutrient values (Abbrv) per biscuit
| Energy | 104 cal |
| Protein | 1.4 g |
| Carbohydrates | 13.9 g |
| Fiber | 0 g |
| Fat | 4.6 g |
| Cholesterol | 11.3 mg |
| Sodium | 36.9 mg |
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