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    Home » Cookies

    Published: Dec 14, 2018 · Modified: Dec 20, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Eggless Tutti Frutti Cookies | Karachi Biscuits

    Jump to Recipe Jump to Video Print Recipe

    Tutti-frutti studded cookies; these Karachi biscuits are a treat for tea time. Simple pantry essentials and an easy to follow recipe!

    These also make the most perfect Holiday treats or hostess gift.

    Top view of tutti frutti biscuits in a black plate with tutti frutti and candle on the side.

    Biscuits, one of India's favorite tea-time snack. For years we have enjoyed various types of biscuits and chai biscuit is definitely a lifestyle and not just a combo.

    These biscuits of course are different from the gravy and biscuits we get in the US.

    Biscuits are sweet or savory unleavened bakes that are crisp and super delicious. They are super popular and loved by everyone. It is no surprise that there are brands competing for the top position in this FMCG sector.

    Moving away from the larger companies, there are local favorites. They have their fan following in their local area and spreads eventually to the rest of the country and world.

    Karachi Bakery is one such brand. Established in Hyderabad and now available globally, this brand has a popular biscuits that is studded with tutti frutti and happens to be a favorite among many.

    Jump to:
    • What are Karachi Biscuits
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More cookie recipes to try
    • Karachi Biscuits | Eggless Tutti Frutti Cookies

    What are Karachi Biscuits

    Karachi Bakery has a ton of different biscuits that they sell across the globe. However, their signature biscuits are the ones that are ones with tutti-frutti.

    Also called as fruit biscuits these are melt in the mouth and have the perfect balance of tutti-frutti and sugar to not be over sweet.

    While these originated in Karachi bakery, they are now popular all over and are not very difficult to make at home. And whether it is Diwali, Christmas or any cookie baking occasion, these are always on my list.

    These make a perfect addition to your Holiday cookie box or for a hostess gift. Plus, add the Rose Cardamom Cookies, Eggless Brownie Cookies and Badam Puri for a delicious and colorful mix.

    Why this recipe works

    • These cookies are eggless.
    • They are also nut-free.
    • They use dairy ingredients making them vegetarian friendly.
    • These require minimum active time to bring together and bake. The rest of the time is just resting time in the refrigerator or freezer.
    • These tea-time biscuits are full of tutti-frutti.
    • Karachi cookies are perfectly sweet yet not overly sweet.
    • They make perfect hostess gifts.
    • These are also great for a Holiday cookie box.
    • Karachi biscuits are delicate and delicious.

    Ingredients and Substitutions

    Ingredients for Karachi Biscuits in small bowls on a black surface.
    • Flour: We use all purpose flour for the recipe. Whole wheat flour should also work but I have not tried making them with this yet.
    • Custard powder: This us an important element of the recipe. While vanilla flavored custard is generally used, other flavors can be added too. Moreover, various brands have different kinds of custard powders. Some of the brands have a light yellow colored powder while some have white. If you would like a yellow tinge, add some yellow color in case the custard powder you use is white. This custard powder brand has white color.
    • Sugar: We use powdered sugar for the recipe. Blend some granulated sugar or opt for store bought confectioner' sugar. Both work equally well for the recipe.
    • Tutti Frutti: The star ingredient of the recipe is tutti frutti. It is essentially candied papaya bits. This is easy to find on Amazon or in stores. Plus, during the Holiday season, stores sell a Holiday mix. This can be used too. Plus, I like to add some cashews and cardamom powder to the recipe sometimes. They bring out the best flavors together.
    • Unsalted butter: I like to use unsalted butter for the recipe and add a pinch of salt. Ensure that the butter is at room temperature when you start the recipe. I like to place it on the counter for a few hours before using.
    • Milk: While bringing the dough together, we need some milk. I like to use whole milk at room temperature. The amount of milk required will vary on the dough consistency.
    • Essence: The most essence in the recipe is pineapple flavor. However, I have made it with some orange extract too. That works wonderfully with the vanilla flavored custard.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a bowl add all purpose flour, custard powder, salt, baking powder and cardamom powder.

    2- Mix well till combined.

    Collage steps to make Karachi biscuits; sift dry ingredients and mix well.

    3- In the bowl of the stand mixer or a large bowl add sugar and unsalted butter.

    4- Using the paddle attachment whisk till the sugar melts and the mix is pale yellow.

    Collage steps to make Karachi biscuits; cream the butter and sugar till pale.

    5- Then add the dry ingredients and tutti-frutti.

    6- Whisk till the mix is crumbly.

    Collage steps to make Karachi biscuits; add tutti-frutti and flour and whisk well.

    7- Add a couple of tablespoons of milk and bring the dough together. Add more milk only if required.

    8- Transfer the dough on to a cookie sheet. Knead for a few seconds.

    Collage steps to make Karachi biscuits; make the dough smooth.

    9- Divide the dough into half and roll each piece into a log of about 2-3 inch diameter.

    10- Wrap them tightly in plastic wrap and refrigerate for 4-5 hours or freeze for 45 minutes.

    Collage steps to make Karachi biscuits; roll into logs and freeze for a few hours.

    11- Preheat the oven to 350 F. Remove the dough logs and unwrap them. Cut evenly into discs. I like to keep them ¼ inch thick.

    12- Arrange the discs on the cookie sheet leaving an inch on each side.

    Collage steps to make Karachi biscuits; cut into discs and arrange to bake.

    13- Bake the cookies for 15-17 minutes. Mine took 17 minutes to form crisp edges.

    14- Remove the cookies and let them cool. Transfer to an airtight container and enjoy!

    Collage steps to make Karachi biscuits; bake and serve.

    Expert Tips and Notes

    • If the tutti frutti (candied papaya) is large in size roughly chop it. The ones from the Indian stores are generally tiny and can be used as is. If using cherries, chop them roughly before using.
    • Adding some chopped cashews, other nuts or even raisins works for the recipe. They add a lot of texture and crisp bits in the cookies. Plus, adding orange or tutti-frutti extract in place of pineapple extract works too.
    • The cookies are easy to burn and crisp up completely. So even though the centers seem soft, if the edges are crisp, remove from the oven and let them cool completely. If over-baked, the tutti-frutti tends to become chewy.
    • Preheat the oven before removing the dough log and cutting the cookies. That way we minimize the spreading of the cookies while baking.
    • Leave enough space on all sides for the cookies to spread while baking. This way we do not end up with cookies sticking each other.
    Close up of karachi biscuits held in the hand.

    Recipe FAQs

    Why are Karachi Biscuits so popular?

    Founded in 1953 by a Sindhi migrant Khanchand Ramnani, Karachi Bakery has an ever-expanding customer base. Their signature tutti-frutti studded biscuits are popular all over the globe. They are the full of tutti-frutti and yet not overly sweet.

    Is chilling the cookie dough necessary?

    Yes certainly. Not chilling the dough or using a hot baking tray can result in them spreading. I have had a cookie tray full of just one cookie. All my cookies melted into one giant cookie! So make sure you chill the dough.

    How long does it take to make Karachi Biscuits?

    The dough for the cookie comes together in under 10 minutes and then it requires chilling. Once frozen for 40-45 minutes or refrigerated for a couple of hours, the rest of the baking will be smooth. So while the total time is high, active time os only 15-20 minutes.

    Piled eggless karachi cookies on a slate platter with a jar of milk behind it.

    More cookie recipes to try

    • A slate with cut out cookies made with eggless chocolate dough with green leaves around it.
      Chocolate Sugar Cookies
    • How to make cardamom rose cookies
      Rose Cardamom Cookies
    • Eggless Brownie Cookies
    • Christmas tree shaped spritz cookies on a plate with sprinkles in a small bowl.
      Eggless Spritz Cookies
    Side view of karachi biscuits in a Christmas theme cookie box.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Top view of tutti frutti biscuits

    Karachi Biscuits | Eggless Tutti Frutti Cookies

    Smruti
    Tutti-frutti studded cookies; these Karachi biscuits are a treat for tea time. A simple list of pantry essentials and an easy to follow recipe!
    These also make the most perfect Holiday treats or hostess gift.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Resting Time 45 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Cookies
    Cuisine Indian
    Servings 40 cookies
    Calories 58 kcal

    Ingredients
      

    • 1 ½ cups all purpose flour
    • ¼ cup custard powder
    • ¾ cup powdered sugar (or castor sugar)
    • ½ cup unsalted butter (room temperature)
    • ¾ cup tutti-frutti
    • ¾ teaspoon baking powder
    • ½ teaspoon cardamom powder (optional)
    • ⅛ teaspoon salt
    • 1 teaspoon pineapple or orange essence
    • 2-3 tablespoon milk

    Instructions
     

    • In a bowl add all purpose flour, custard powder, salt, baking powder and cardamom powder.
    • Mix well till combined.
    • In the bowl of the stand mixer or a large bowl add sugar and unsalted butter.
    • Using the paddle attachment whisk till the sugar melts and the mix is pale yellow.
    • Then add the dry ingredients and tutti-frutti.
    • Whisk till the mix is crumbly.
    • Add a couple of tablespoons of milk and bring the dough together. Add more milk only if required.
    • Transfer the dough on to a cookie sheet. Knead for a few seconds.
    • Divide the dough into half and roll each piece into a log of about 2-3 inch diameter.
    • Wrap them tightly in plastic wrap and refrigerate for 4-5 hours or freeze for 45 minutes.
    • Preheat the oven to 350 F. Remove the dough logs and unwrap them. Cut evenly into discs. I like to keep them ¼ inch thick.
    • Arrange the discs on the cookie sheet leaving an inch on each side.
    • Bake the cookies for 15-17 minutes. Mine took 17 minutes to form crisp edges.
    • Remove the cookies and let them cool. Transfer to an airtight container and enjoy!

    Video

    Notes

    • If the tutti frutti (candied papaya) is large in size roughly chop it. The ones from the Indian stores are generally tiny and can be used as is. If using cherries, chop them roughly before using.
    • Adding some chopped cashews, other nuts or even raisins works for the recipe. They add a lot of texture and crisp bits in the cookies. Plus, adding orange or tutti-frutti extract in place of pineapple extract works too.
    • The cookies are easy to burn and crisp up completely. So even though the centers seem soft, if the edges are crisp, remove from the oven and let them cool completely. If over-baked, the tutti-frutti tends to become chewy.
    • Preheat the oven before removing the dough log and cutting the cookies. That way we minimize the spreading of the cookies while baking.
    • Leave enough space on all sides for the cookies to spread while baking. This way we do not end up with cookies sticking each other.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 58kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 16mgPotassium: 8mgFiber: 0.2gSugar: 4gVitamin A: 72IUVitamin C: 0.02mgCalcium: 7mgIron: 0.2mg
    Tried this recipe?Let us know how it was!



     

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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