Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits
by Tarla Dalal

eggless Osmania biscuit recipe | Hyderabadi Osmania biscuit recipe | bakery style Osmania biscuit | with 29 amazing images.

Hyderabadi Osmania biscuit is one of the most famous treats in that region. Learn how to make eggless Osmania biscuit recipe | Hyderabadi Osmania biscuit recipe | bakery style Osmania biscuit|

Hyderabadi Osmania biscuit is one of the most famous tea biscuit in Hyderabad. The biscuit is named after the last Nizam of Hyderabad, Mir Osman Ali Khan. He wanted a snack that was a little sweet and a little salty, hence this biscuit came into existence.

A must-buy item on the shopping list of every visitor, these saffron-tinged biscuits have a rich milky taste and buttery mouth-feel. bakery style osamania biscuit are saffron flavoured cookies which is eggless has a slightly sweet and totally melt in the mouth and the texture is almost like a shortbread cookie.

eggless osamania biscuit are a popular tea-time snacks originating from the city of Hyderabad in India. They are known for their rich, buttery flavor and distinctive texture. It is surprisingly quite easy to make! Once the cookies are baked, let them cool completely before tasting, only then they will become crispy.

Try other biscuit recipes like the Karachi Biscuits and Kesar Pista Badam Biscuit.

pro tips to make Osamania biscuit: 1. When creaming the fat and sugar, ensure it's light and fluffy. This incorporates air, leading to lighter and crispier biscuits. 2. Resist the urge to knead the dough excessively. Just mix until everything comes together. Overworking makes the biscuits tough. 3. Line your baking sheet with parchment paper for easy removal and cleanup. 4. While the recipe might call for butter, you can achieve a similar texture with ghee or even chilled. Ghee adds a richer flavor.

Enjoy eggless Osmania biscuit recipe | Hyderabadi Osmania biscuit recipe | bakery style Osmania biscuit | with detailed step by step photo

Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits

This recipe has been viewed 70618 times

5/5 stars 100% LIKED IT
3 REVIEWS ALL GOOD

about eggless Osmania biscuit▼

eggless Osmania biscuit step by step recipe▼

what is eggless osamania biscuit made of?▼

how to make the biscuit dough▼

how to make osamania biscuits▼

pro tips to make osamania biscuit▼

calories of eggless Osmania biscuit▼

Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits recipe - How to make Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits

For Eggless Osmania Biscuit
1/4 tsp saffron (kesar) strands
1/4 cup milk
1/2 cup soft butter
1/2 cup powdered sugar
1 cup plain flour (maida)
2 tbsp custard powder
1 tbsp milk powder
1/2 tsp baking powder
a pinch of salt
1/8 tsp cardamom (elaichi) powder
1/4 tsp vanilla extract
plain flour (maida) for rolling

Method
For eggless osmania biscuit

To make eggless osamania biscuit recipe, combine the warm milk and saffron in a small bowl, mix well and keep aside.
Combine the butter and sugar in a deep bowl and whisk it well until light and fluffy.
Combine the plain flour, custard powder, milk powder and baking powder and sieve it.
Add a pinch of salt, cardamom powder and vanilla extract. Mix well to make soft dough.
Divide the dough into 2 equal portions and roll a portion of the dough 175mm (7 inch) diameter circle and with help of a vati or a cookie cutter cut into 50 mm. (2”) diameter roundels.
Gather all the remaining dough and roll it again to make 24 cookie roundels in all.
Arrange the biscuits on a lined baking tray and apply the saffron milk generously over all the cookies.
Bake in a pre-heated oven at 180°c (360°f) for 25 minutes. Remove and cool them completely.
Store the eggless osamania biscuit in an air tight container. Use as required.

Nutrient values (Abbrv) per biscuit

Energy	61 cal
Protein	0.8 g
Carbohydrates	7.3 g
Fiber	0 g
Fat	3.2 g
Cholesterol	9.2 mg
Sodium	39 mg

Click here to view calories for Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits

Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits recipe with step by step photos

like eggless osamania biscuit recipe

Eggless osamania biscuit recipe | hyderabadi osamania biscuit recipe | Bakery style osamania biscuit | then do try other eggless cookies recipes also:
- eggless oatmeal chocolate chip cookies recipe | soft and gooey oatmeal chocolate chip cookies | Indian oatmeal cookies |
- eggless butter cookies recipe | Indian butter cookies | eggless butter biscuits | vanilla butter cookies |

what is eggless osamania biscuit made of?

See the below image of list of ingredients for making eggless osamania biscuits.

how to make the biscuit dough

To make Eggless osamania biscuit recipe | hyderabadi osamania biscuit recipe | Bakery style osamania biscuit | in a small bowl, add ¼ cup warm milk.
Add ¼ tsp saffron (kesar) strands.
Mix well and keep aside.

In a deep bowl, add ½ cup soft butter. Soft butter plays a crucial role in achieving the perfect texture for Osmania biscuits.
Add ½ cup powdered sugar. Powdered sugar has a finer texture than granulated sugar. This allows it to dissolve more easily into the creamed butter, creating a smoother batter and contributing to the melt-in-your-mouth texture of the final biscuit.
Whisk it well until light and fluffy. Softened butter mixes more readily with the sugar, creating a smooth and creamy consistency. This creamy base allows the dry ingredients to be incorporated more evenly, preventing a tough dough.
Sieve 1 cup plain flour (maida). Flour acts as a binder, helping to hold the ingredients together. It combines with other wet ingredients to form a dough, ensuring that the biscuits have a cohesive and uniform structure.
Add 2 tbsp custard powder. Custard powder often imparts a slightly yellow or golden color to the biscuits, giving them an appealing appearance. This can enhance the visual appeal of the Osmania biscuits. The cornstarch in custard powder serves as a binding agent, helping to hold the ingredients together.

Add 1 tbsp milk powder. Milk powder adds richness, depth of flavor, and a slightly softer texture.
Add ½ tsp baking powder. The released carbon dioxide gas helps the biscuits rise slightly during baking, preventing them from being dense and flat.
Sieve it.
Add a pinch of salt.
Add 1/8 tsp cardamom (elaichi) powder. Cardamom pairs exceptionally well with the other ingredients in Osmania biscuits. It complements the richness of the butter and sugar, without overpowering the delicate sweetness.

Add ¼ tsp vanilla extract. Vanilla extract off sets the other raw flavours used in the recipe.
Mix well to make soft dough.
Divide the dough into 2 equal portions

how to make osamania biscuits

Roll a portion of the dough 175mm (7 inch) diameter circle.
With the help of a vati or a cookie cutter cut into 50 mm. (2”) diameter roundels.

Gather all the remaining dough and roll it again to make 24 cookie roundels in all.
Arrange the biscuits on a lined baking tray.
Apply the saffron milk generously over all the cookies. Brushing saffron milk elevates the Osmania biscuit experience by adding subtle floral flavor, a beautiful golden color, and a touch of textural richness.
Store the eggless osamania biscuit recipe | hyderabadi osamania biscuit recipe | Bakery style osamania biscuit | in an air tight container. Use as required.

pro tips to make osamania biscuit

When creaming the fat and sugar, ensure it's light and fluffy. This incorporates air, leading to lighter and crispier biscuits.

Resist the urge to knead the dough excessively. Just mix until everything comes together. Overworking makes the biscuits tough.
Line your baking sheet with parchment paper for easy removal and cleanup.
While the recipe might call for butter, you can achieve a similar texture with ghee or even chilled. Ghee adds a richer flavor.

Rani

on 24 Apr 20 02:39 PM

Foodie #543529

on 22 Apr 20 09:05 PM

mam, what if we don''t have microwave or otg ?

Zarina

on 27 Mar 17 05:05 PM

I love the flavour of saffron, this biscuits are on my shelf all the time now, and they go well with milk, tea or coffee, my family members favourite tea time biscuit....