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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.

Karachi Biscuit

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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:     30Makes 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 cashew nut (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.
Nutrient values (Abbrv) per biscuit
Energy104 cal
Protein1.4 g
Carbohydrates13.9 g
Fiber0 g
Fat4.6 g
Cholesterol11.3 mg
Sodium36.9 mg
Karachi Biscuit Video
Karachi Biscuit recipe with step by step photos

Like Hyderabadi Karachi Biscuit
    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
    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 1 1/2 cups plain flour (maida). Refined flour is the most popularly used flour to make baked goodies.
  3. 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.
  4. Add 1 tsp 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 1/2 cup soft butter. Butter should be soft but not melted. We have used salted butter. 
  7. Add 1 cup 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 1/2 cup tutti-frutti. Tutti frutti are candied dried papaya pieces.
  11. 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.
  12. Add 1/4 cup chopped cashew nut (kaju). 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 ( we used 6 tablespoons 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
    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?
    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
    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.

Reviews

Karachi Biscuit
 on 06 Jun 22 12:12 PM
5

Tarla Dalal
08 Jun 22 09:44 AM
   Thank you for the feedback. Please keep reviewing recipes and articles you love.
Karachi Biscuit
 on 02 May 22 02:44 AM
5

Hi I tried this recipe. But it didn''t turn out as expected (Indian cookies) soft and smooth. The biscuit turned flat and got spread lost it''s shape. It also turned a hard like ginger cookies. Want to know what might have gone wrong for me so that next time I end up doing Karachi biscuit and not cookies. 😂🙈🙈
Tarla Dalal
03 May 22 03:07 PM
   May be you have used hard butter or mixed the batter vigorously. Oven temp might also have gone wrong.
Karachi Biscuit
 on 30 Mar 22 08:04 PM
5

You Mentioned Add this, Add that, but should we have to do R&D on how much to add this & that ??? Don''t you think you should mention the quantity (or atleast proportion) of ingredients ?
Tarla Dalal
31 Mar 22 12:01 PM
   Dear Vaishu : thanks for pointing out. We have updated the big recipe with quantity of each ingredient..
Karachi Biscuit
 on 13 Jul 21 10:25 PM
5

Can we use margarine instead of butter? The margarine which we make from Dalda. Does it make any difference apart from the taste.
Tarla Dalal
14 Jul 21 01:13 PM
   No, we would not recommend the use of margarine.
Karachi Biscuit
 on 17 Jun 21 03:01 PM
5

are we supposed to use amul butter
Tarla Dalal
17 Jun 21 03:11 PM
   Yes, you can use amul butter.
Karachi Biscuit
 on 27 Apr 21 04:06 AM
5

Hi I tried this recipe. It came out well the last 2 times I tried. This time though, it was pretty sticky. What could be the issue?
Tarla Dalal
03 May 21 03:10 PM
   The butter to be used in this recipe has to be soft and not melted. The biscuits tend to turn sticky if the butter is melted.
Karachi Biscuit
 on 26 Mar 21 06:45 PM
5

I used this recipe a few times now and now it is working fine. Only problem is biscuits looses its square shape. Becomes round. Any suggestion to rretain the squarish shape? Thanks
Tarla Dalal
26 Apr 21 03:16 PM
   The dough has to be chilled very well before cutting into pieces. If it is not enough chilled, you might lose the square shape.
Karachi Biscuit
 on 17 Feb 21 06:20 PM
5

thanks for sharing mouth warming dish, i tried and succeeded.
Edited after original posting.
Tarla Dalal
18 Feb 21 03:39 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Karachi Biscuit
 on 23 Jan 21 03:39 AM
5

I would like to try this. Can I add anything else instead of rose essence? Would vanilla essence work?
Tarla Dalal
23 Jan 21 05:23 PM
   Yes vanilla essence would work.
Karachi Biscuit
 on 21 Jan 21 07:31 AM
5

Ma''am, 1 cup is how much gram?
Tarla Dalal
21 Jan 21 03:24 PM
   1 cup is the standard cup available in the market which is 200 grams. However depending upon the density of the ingredient, the weight can vary.
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