Karachi Biscuits, also known as Karachi Biscuits, are popular cookies for tea time. They are typically enjoyed with a cup of hot chai and are stuffed with tutti frutti, which is candied dried papaya. Additionally, they make wonderful edible holiday gifts!
I always think of Diwali when I think of these Karachi Biscuits because we used to get several boxes of them as gifts. These tutti frutti cookies were also very popular as gifts for friends and family, just like the Danish butter cookies. I used to quickly consume the entire box of these biscuits.
The tutti frutti filling in these chewy cookies is flavored with either rose essence or pineapple. If you don’t know what tutti frutti is, you might want to check out the Tutti Frutti Sooji Cake and Tutti Frutti Burfi Roll, two recipes I’ve shared on the blog that use it. In India, baked goods, sweets, and pastries frequently incorporate these candied dried papaya.
Using common pantry items, this recipe is fairly straightforward and straightforward. Custard powder (vanilla flavor) is one ingredient you’ll need for this recipe, but it might not always be in your pantry. Naturally, the other one is tutti frutti. The vast majority of Indian grocery stores carry tutti frutti. These go well with a cup of chai or cold milk as well as as a snack.
Flour Ingredients: The all-purpose flour used to make these biscuits is used. You can make cookies with whole wheat flour, but they won’t be as light as ones made with all-purpose flour.
Powdered custard: Use vanilla custard powder in this recipe. Brown & Polson, which can be found in most grocery stores, is my favorite brand. I would use only a small amount of vanilla instead of the essence if you are making use of mango custard powder or any other fruity flavor.
Essence of pineapple: For karachi biscuits, I prefer this essence, but mango and rose essence also work well in this recipe.
Sugar: I used granulated white sugar that had been pulsed in a blender for this recipe. Don’t use powdered or icing sugar in its place. However, caster sugar, which is extremely fine sugar, can be used directly in the recipe if you have it.
Totally Free: These typically come in the colors green, red, and orange. They are often found in the refrigerator section of Indian grocery stores.
Method 1: In a bowl, combine 3/4 teaspoon baking powder, 1/4 teaspoon cardamom powder, 195 grams of all-purpose flour, and 32 grams of vanilla custard powder. If you’re using unsalted butter, don’t forget to add 1/4 teaspoon of salt as well. Since I was using salted butter, I did not use it.
2-With a wire whisk, stir until everything is thoroughly combined.
3. Place 113 grams of one stick of butter in the steel bowl of your stand mixer. 150 grams of sugar should be added. This is granulated white sugar which was gone through a blender to get it into a powdered structure. It should not be confused with icing sugar or powdered sugar. Castor sugar can also be used in its place.
4- Beat butter and powdered sugar with the paddle attachment of a stand mixer or a hand mixer until smooth and creamy. Add 3/4 to 1 teaspoon pineapple pith and blend until joined.
5-Mix the flour mixture and 3/4 cup tutti frutti together now.
6-After that, incorporate the three tablespoons of milk until the dough forms.
7- You may require more or less milk; therefore, begin with two tablespoons and increase as necessary. I had three tablespoons of milk and soft dough.
8: Divide the dough into two equally sized portions.
9: Roll each component into a log that is approximately 8 inches long.
10-Wrap the logs with a grip sheet and freeze for 30 minutes or refrigerate for at least 2 hours. You could actually refrigerate for the time being.
11: After the dough logs have chilled, slice them into cookies that are about 1/4 inch thick. You would get 40 to 50 treats relying upon how thick or slender you cut them.
12-Preheat oven to 350 degrees Fahrenheit. Spread the sliced cookies out on a parchment-lined baking sheet. You would have to prepare these in 2 clumps.
Bake for 15 to 17 minutes at 350 degrees Fahrenheit, or until the bottom is a light golden brown. Don’t overbake else they will turn very firm. My ideal baking time is 15 to 16 minutes, but remember that every oven is different, so bake accordingly. Additionally, cookies appear soft when taken out of the oven but become crisp and firm as they cool.
Enjoy after allowing them to cool completely on a wire rack!
Storage Karachi biscuits should be stored in an airtight container once they have completely cooled. They would remain good for at least ten days. However, we finish them much earlier than that.
They might last longer if you store them in the refrigerator.
Tips and Notes: You can substitute rose or mango essence if you do not have pineapple essence. These both work well. Vanilla is likewise alright yet certainly suggest utilizing pineapple, rose or mango for that fruity touch since these are dried natural product treats.
These cookies sometimes have cashews in them. They give a pleasant crunch. Cashews should be chopped roughly before being added to the dough along with the tutti frutti.
The dough can be made 24 to 36 hours in advance. The dough can even be frozen two to three weeks in advance. Bake for an additional 1 to 2 minutes when baking straight from the freezer.
These cookies may become extremely crispy if overcooked. Begin with 15 minutes and work your way up. In my oven, I typically bake for about 16 minutes.
Manali Eggless Fruit Cookies, also known as Karachi Biscuits, are filled with tutti frutti (candied dried papaya), making them a popular treat for tea time.
1 1/2 cups all-purpose flour 195 grams; 1/4 cup custard powder 32 grams; 1/4 teaspoon cardamom powder; 3/4 teaspoon baking powder; 1/2 cup/1 stick butter 113 grams, at room temperature; 3/4 cup granulated white sugar 150 grams, powdered; 3/4 cup tutti frutti; 3 tablespoons milk or as needed, I used whole milk. If you use unsalted butter, also add 1/4 teaspoon salt.
Mix with a wire whisk until everything is well combined.
The steel bowl of your stand mixer should have 113 grams of butter added to it. It should be at room temperature, along with 3/4 cup (150 grams) of sugar. Using a blender, this is powdered granulated white sugar.
Beat butter and powdered sugar together with the paddle attachment of a stand mixer or a hand mixer until smooth and creamy. Mix in between 3/4 and 1 teaspoon of pineapple essence.
Mix in the flour mixture and 3/4 cup tutti frutti until well blended.
Mix in three tablespoons of milk until it forms a dough. You might require less or more milk so begin with 2 tablespoons and add more depending on the situation. Divide the dough into two equal portions once it has come together.
Roll each piece into a log that is about 8 inches long. Wrap the logs in a cling sheet, freeze them for 30 minutes, or store them in the refrigerator for at least 2 hours. Even overnight refrigeration is possible.
Slice the dough logs into cookies about 1/4 inch thick once they have been chilled. Depending on how thick or thin you slice them, you could get 40 to 50 cookies out of them.
Pre-heat the oven to 350°F. Spread the sliced cookies out on a parchment-lined baking sheet. These should be baked in two batches.
Bake for 15 to 17 minutes at 350 degrees Fahrenheit, or until the bottom is a light golden brown. If you overbake them, they will become extremely crispy. My ideal baking time is 15 to 16 minutes, but remember that every oven is different, so bake accordingly. After they have completely cooled, store them in an airtight container on a wire rack. Pineapple essence can be substituted with mango or rose essence.
These biscuits can also be topped with cashews or other nuts. Before adding them to the dough, chop them roughly.
The dough logs can be prepared ahead of time. You can store it in the refrigerator up to 48 hours in advance. They can last up to a month in the freezer.
Calories: 35 kcal of carbs: 8g of protein: 1g
Fat: Saturated Fat, 0.1 g: 0.3 grams of polyunsaturated fat: 0.2 grams of monounsaturated fat: 0.2 g of trans fat: 0.02 g of cholesterol: Sodium, 0.5 mg: 1 mg of sodium: Fiber, 20 mg: 0.2% of a cup: 4 g of vitamin A: Vitamin C, 2 IU: 0.01mg
Calcium: 7mg of iron: 0.2mg
