Karachi Biscuit Recipe (Indian Tutti Frutti Cookies)

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Karachi Biscuits Recipe

Karachi Biscuits: I first tasted Karachi biscuits (Remember we Indians were not familiar with the term cookies until a couple of years ago. It was always biscuits) in the year 2017.

Tutti Fruitti Cookies

I saw a pack of these cookies in the Indian groceries store here and because I always loved tutti-frutti I wanted to try these after seeing the beautiful photo of the cookies on the shining package. It was love at first bite!

Then in 2018 when I went to Hyderabad, India, I saw it again and bought a few packs. I’m wondering how come I never got to taste these delicious, shortbread-style cookies during my childhood days in India.

Karachi Biscuits

I think it was mostly available in Andhra Pradesh which is one of the States in India and since I was born and brought up in another State it was not quite popular there but with globalization where everything is available everywhere these days, I got to taste these Karachi biscuits in Canada before I could try it in India. That’s strange yet interesting.

Ever since I have been buying these Karachi biscuits quite often from the Indian groceries store here. So no wonder I wanted to bake it when I found this recipe which was eggless, to begin with.

Karachi Shortbread Cookies

I have a couple of cookie recipes using candied peel aka tutti frutti in the blog already, especially this tutti frutti cookie recipe is a super hit with my family and friends and I bake it quite often. For those who haven’t tried the Karachi biscuits, you might think that both are the same and might wonder why bake another similar cookie recipe. But no, let me tell you the subtle yet significant difference.

Karachi biscuits are flavored with rose essence which gives these cookies a special flavor and fragrance. Also, the addition of custard powder and chopped cashews elevates the taste and texture of the cookies.

How To Make Karachi Cookies?

Here are the step-by-step pictorial instructions on how to make delicious Karachi biscuits from scratch:

Sift Dry Ingredients
1. Sift Dry Ingredients.
Sifted Flour Mix
2. Sifted Flour Mix.
Also Sift The Icing Sugar To Avoid Lumps
3. Also Sift The Icing Sugar To Avoid Lumps.
Icing Sugar Sifted Onto The Butter
4. Icing Sugar Sifted Onto The Butter.
Cream Butter And Sugar
5. Cream Butter And Sugar.
Stir In Tutti Frutti And Cashews To Butter
6. Stir In Tutti Frutti And Cashews To Butter.
Everything Mixed In
7. Everything Mixed In.
Add Flour Mix To Butter Mix
8. Add Flour Mix To Butter Mix
Combine Flour To Make Dough
9. Combine Flour To Make Dough
Add Some Milk To Make The Dough
10. Add Some Milk To Make The Dough
Cookie Dough Is Ready
11. Cookie Dough Is Ready
My 2 Batches Of Dough
12. My Two Batches Of Dough
Divide Each Ball Into Two Logs
13. Divide Each Ball Into Two Logs
Shape Them Into Cuboids
14. Shape Them Into Cuboids
Use Cling Wrap To Wrap The Dough To Chill
15. Use Cling Wrap To Wrap The Dough To Chill
Slice The Dough Uniformly
16. Slice The Dough Uniformly
Bake In Preheated Oven
17. Bake In Preheated Oven
Karachi Biscuits Are Ready
18. Karachi Biscuits Are Ready

Karachi Biscuit Recipe

Prep TimeCook TimeMakes
1 Hr 30 Mins35 Mins60 Cookies
Karachi Biscuit Recipe (Indian Tutti Frutti Cookies) This Indian version of shortbread cookies, Karachi biscuits, loaded with tutti-frutti and broken cashew pieces is easy to bake, made with simple ingredients, and hits big on taste. Do give it a try!
  • 3 cups all-purpose flour
  • 1 cup custard powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups confectioner’s sugar
  • 1/2 teaspoon rose essence (see My Notes)
  • 1/4 teaspoon almond extract
  • 1 cup tutti-frutti (candied peel)
  • 1/2 cup chopped cashew
  • 1/3 cup milk (as needed)
  1. In a large bowl sift together the dry ingredients listed under Part 1 and set aside.
  2. In another large bowl beat together the butter, sugar, rose essence, and almond extract.
  3. To the creamed mixture add the tutti-frutti and cashew and mix well.
  4. Stir in the flour mix and make a soft dough so that everything comes together.
  5. Divide the dough into 4 parts and form a cylindrical roll and wrap each log tightly with cling wrap. Then, flatten the sides to form a cuboid-shaped log so that when you slice the cookies you will get square/rectangle-shaped cookies instead of circle cookies.
  6. Refrigerate the dough for an hour.
  7. Preheat the oven to 350F/180C for 15 minutes.
  8. Remove the cling wrap and slice the log into 1/2 inch thickness.
  9. Arrange the cookies on a baking sheet and bake in the preheated oven for 30-35 minutes.
  10. Cool the cookies on a wire rack before storing them in an air-tight container.
  1. These Karachi cookies tasted very similar to the store-bought cookies that we usually buy in the Indian grocery stores here. It had a crisp, shortbread-like texture which all of us in our home are very fond of.
My Notes:
  1. The candied peel/tutti frutti which is available in the North American grocery stores is much bigger than the one which we get in Indian stores. For these Karachi biscuits, the Indian tutti frutti is preferable. If you are not able to find that, maybe you can coarsely chop the ones you can find in the baking aisle in the Western stores.
  2. I didn’t have rose essence so I used rose water which we usually have at home. So the cookies didn’t have the profound rose flavor that I’m used to in the store-bought Karachi cookies. Maybe adding rose essence instead of rose water or more rose water would have helped with that.
  3. The baking time and texture of the cookies also depend upon how thick you slice the cookies.
Nutrition Facts
Karachi Biscuit Recipe
Amount Per Serving
Calories 90Servings 60
% Daily Value*
Total Fat 3.5g4%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 49mg2%
Potassium 26mg1%
Total Carbohydrates 14.3g5%
Dietary Fiber 0.2g1%
Sugars 4g
Protein 0.8g
Vitamin D 2mcg11%
Calcium 11mg1%
Iron 0mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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