Karachi Biscuits.

The lock down has been great, I have run out my standard nibbles. So I decided to try out making the Karachi biscuits at home. Essentially I modified the Nankatai recipe.


¾ cup plain flour.

½ cup powdered sugar.

¼ cup custard powder

¼  butter

¼ cup tutti-frutti.

2tbs broken cashew

½ tsp baking powder

½ tsp rose essence. (I cheated I used gulkand)

3 tbsp. Milk.


  • Mix the flour and custard poser keep aside.
  • Mix butter, sugar
  • add tutti-frutti, cashew, and rose essence.
  • Add the flours to the sugar and knead to a soft dough adding only required quantity of milk.
  • Divide this dough into two portions and roll it tight with an aluminium foil or cling. Refrigerate for an hour.
  • Slice the dough into ½ ‘’ discs and arrange it in a biscuit tray.
  • Bake in a preheated oven for 15mnts. At 150o ( My mother uses 180oC i.e. 360oF for 30-35 mnts) so you will have to come to an understanding with your oven.


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