Karachi Biscuit brings back sweet memories of bustling bakeries in Hyderabad’s old city streets. These charming biscuits get their name not from Pakistan’s Karachi, but from the famous Karachi Bakery in Hyderabad, India. The bright bits of tutti frutti and cherries make them look festive, while the cashews add a delightful crunch.
About the Recipe
This homemade version of Karachi Biscuits is surprisingly easy to make. The dough comes together quickly, and the layering technique creates beautiful patterns of fruits and nuts throughout each biscuit. While store-bought versions are popular, nothing beats the satisfaction of pulling a fresh batch from your own oven.
Why You’ll Love This Recipe
These biscuits are foolproof and fun to make. The simple ingredients create magic when combined. The smell of cardamom fills your kitchen as they bake. Kids love helping with the colorful tutti frutti sprinkles. The biscuits stay fresh for weeks, so you can make a big batch and enjoy them whenever you want.
Karachi Biscuit Hyderabadi Biscuit
Cooking Tips
– Keep the vanaspati cold for better texture
– Don’t overmix the dough
– Cut fruits and nuts very small for even distribution
– Watch the oven carefully – the biscuits should be light golden, not brown
– Let them cool completely before storing
Serving and Storing Suggestions
Makes about 24 biscuits. Total time: 40 minutes (20 minutes prep, 20 minutes baking). Serve with hot tea or coffee. Store in an airtight container at room temperature for up to a month. The biscuits taste even better after 2-3 days.
Similar Recipes
- Nankhatai
- Osmania Biscuits
- Fruit Cookies
- Cashew Cookies
Nutrient Benefits
While these are treat cookies, they do offer some nutrition. Cashews provide healthy fats and protein. The cardamom aids digestion. Maida gives quick energy. Remember, moderation is key – enjoy these as an occasional treat with your evening tea.
Karachi Biscuit (Hyderabadi Biscuit)
Ingredients
- 2 cups Maida
- 1 cup Powdered Sugar
- 1 1/2 cup Vanaspathi
- 2 tbsp Elaichi
- 30 gms Tutti Frutti
- 30 gms Cherry
- 30 gms Cashewnuts
Instructions
- In a big plate mix maida and powdered sugar.
- Add elaichi and vanaspati.
- Mix the dough, using your finger tips, nicely without lumps.
- Keep aside.
- Cut the cherries and cashewnuts finely into small pieces.
- In a greased plate, sprinkle some maida.
- Spread half of the dough evenly using a spatula.
- Sprinkle some of the tutti frutti, cashewnuts and cherries on top.
- Then add another layer of the dough and spread evenly.
- Sprinkle the remaining tutti frutti, cashewnuts and cherries.
- Cut the dough into large pieces, flatten it using your hand and keep it in an another plate.
- Preheat the oven for 10 minutes.
- Put the biscuit pieces in another greased plate and keep it in the oven at 150C for 20 minutes.
- Remove and allow it to cool before storing it in an airtight container.
- These biscuits will stay good for almost a month.
Note: The ratio of maida, powdered sugar and vanaspati should be 2:1:1 1/2. If you would like to make more biscuits, increase the ingredients according to this ratio.
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Frequently Asked Questions
Can I use butter instead of vanaspati?
Yes, but the texture will be different. Vanaspati gives these biscuits their signature crumbly texture. If using butter, make sure it’s cold and reduce the amount by 2 tablespoons.
Why did my biscuits spread too much while baking?
This usually happens if the dough is too warm. Try chilling the shaped biscuits for 15 minutes before baking. Also check if your oven temperature is correct.
Can I skip tutti frutti and just use nuts?
While tutti frutti gives these biscuits their classic look and taste, you can replace them with more nuts or dried fruits. The texture will stay the same, just with a different flavor profile.
image credit: Archanas Kitchen
1 comment
Thank you so much. What about the people those who dont have Oven. Any alternative Ideas?