During the partition of India in 1947, Mr. Khanchand Ramnani migrated to India from the Pakistan province Sindh. To make a living, he established Karachi Bakery in Hyderabad with his sons, selling rusk and bread. As years went by, they diversified the business into biscuits, cakes and pastries. After setting up their first production unit in 1960, Mr. Ramnani experimented with various ingredients and flavours. Thus, introducing their signature "fruit biscuits", the first of its kind in India. Popularly known as Karachi biscuits or fruit biscuits. Square-shaped, buttery, crumbly, enhanced with tutti-frutti and cashewnuts. Definitely flavoured by vanilla as indicated on the back of their package. Still traditionally hand made at the bakery to preserve the taste loved by their customers.
For the festival of Diwali, boxes of these biscuits are usually given to relatives and friends. Businesses showing their appreciation by gifting to clients and customers. It is very easy to form the dough, roll, cut and make these biscuits at home. Baked in a preheated oven at 350 F or 180 C for 25 minutes until edges are slighty brown, but still retaining the beautiful yellow colour. No baking soda or powder is used. Eggless, delicate, sweet and melt-in-the-mouth, perfect with a hot cup of tea.
In India, tutti frutti is made with raw papaya into small cubical, brightly coloured pieces. They are used in various bakery products, ice-creams, sundaes and sweet paans.
For the festival of Diwali, boxes of these biscuits are usually given to relatives and friends. Businesses showing their appreciation by gifting to clients and customers. It is very easy to form the dough, roll, cut and make these biscuits at home. Baked in a preheated oven at 350 F or 180 C for 25 minutes until edges are slighty brown, but still retaining the beautiful yellow colour. No baking soda or powder is used. Eggless, delicate, sweet and melt-in-the-mouth, perfect with a hot cup of tea.
In India, tutti frutti is made with raw papaya into small cubical, brightly coloured pieces. They are used in various bakery products, ice-creams, sundaes and sweet paans.
Karachi Biscuits (Fruit Biscuits)
(Yields 15)
Ingredients:
1 cup all-purpose flour or maida + extra for dusting
1/2 cup unsalted butter (softened)
1/2 cup powdered sugar
1/2 cup custard powder (vanilla)
15 grams milk powder
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom powder
1/2 cup tutti frutti
1/4 cup cashewnuts (chopped)
2 to 3 teaspoons milk
a pinch of salt
Method:
In a stand mixer with the paddle attachment or with an electric beater, cream butter with sugar until smooth.
Gradually add milk powder, custard powder, flour, vanilla extract, cardamom powder and salt.
Note:
Transfer mixture onto a board. Incorporate the tutti frutti and cashewnuts with your hand. Gently try to form into a dough by adding milk, one teaspoon at a time.
Line a baking tray with parchment paper or silpat.
Divide dough into two. Lightly flour surface and roll a ball into a 6-inch circle with 1/4-inch thickness. Using a square-shaped cutter dusted with flour, cut three or four biscuits and place on the prepared baking tray.
Continue the above with rest of the dough.
Preheat oven to 350 F or 180 C.
Bake cookies for 25 minutes until the edges are slightly brown. Cool on a wire rack, until they firm up.
Store in an airtight container.
Note:
(Yields 15)
Ingredients:
1 cup all-purpose flour or maida + extra for dusting
1/2 cup unsalted butter (softened)
1/2 cup powdered sugar
1/2 cup custard powder (vanilla)
15 grams milk powder
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom powder
1/2 cup tutti frutti
1/4 cup cashewnuts (chopped)
2 to 3 teaspoons milk
a pinch of salt
Method:
In a stand mixer with the paddle attachment or with an electric beater, cream butter with sugar until smooth.
Gradually add milk powder, custard powder, flour, vanilla extract, cardamom powder and salt.
Note:
- Beat at a low speed and do not incorporate too much air.
Transfer mixture onto a board. Incorporate the tutti frutti and cashewnuts with your hand. Gently try to form into a dough by adding milk, one teaspoon at a time.
Line a baking tray with parchment paper or silpat.
Divide dough into two. Lightly flour surface and roll a ball into a 6-inch circle with 1/4-inch thickness. Using a square-shaped cutter dusted with flour, cut three or four biscuits and place on the prepared baking tray.
Continue the above with rest of the dough.
Preheat oven to 350 F or 180 C.
Bake cookies for 25 minutes until the edges are slightly brown. Cool on a wire rack, until they firm up.
Store in an airtight container.
Note:
- Use proper measuring cups and spoons.
- Observe indicated baking temperature and timing.
- Unsalted butter can be substituted with salted butter, but ensure to omit the salt.