Karachi Biscuits, a melt in your mouth cookie made with Tutti Frutti(candied raw papaya). It's one of the famous Indian tea time cookies and tastes absolutely great with a cup of hot chai. 

Adding  tutti frutti to the cookies enhances the taste and also the colorful tutti frutti makes the cookies more vibrant and appetizing.  

Most recipes for these cookies call for custard powder. As i'm not the one who buys the custard powder regularly at home, i thought of working around and make these cookies. 

So for the first trial, i tried the combination of all purpose flour and corn flour in these cookies and it turned out way more delicious than i had expected.  Ever since i have been following the same recipe and it yields perfect cookies every time.

This recipe was in the drafts for a very long time and i thought of posting it around this New year. But with all the travelling and spending time with the family, the blogging took a back seat. Finally now that i'm able to edit the post and post it before the end of January :-) 

Hope you all had a great New Year and wishing you all a wonderful year filled with all your dreams fulfilled. 

Now let's check out the recipe for these delicious Tutti Frutti Cookies.

Karachi Biscuits | Tutti Frutti Cookies

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 6 
Recipe Category: Cookies | Recipe Cuisine: Indian
Karachi Biscuits, Tutti Frutti Cookies, Indian Cookies Karachi Biscuits, a melt in your mouth cookie made with Tutti Frutti(candied raw papaya).

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Butter - 5 tbsp

Flour - 3/4 cup

Corn flour - 2 tbsp

Sugar - 1/4 cup(heaped)

Rose essence - 2 drops

Tutti Frutti - 2 tbsp

Milk - 1 to 2 tbsp

Procedure

First take the butter in a bowl, whisk it for 2-3 mins with electric/ hand whisk. then add the sugar.

Beat the mixture again for 2 mins until all the sugar mixed well with the butter. Next add the flours and the rose essence. 

Finally add the tutti frutti and mix it all well with your hand and then add the the milk (i have use 1 tbsp only) and make a stiff dough. 

Roll the cookie dough into rectangular log and wrap it with parchment paper. Keep the cookie dough in the refrigerator for 1 hr.

Preheat the oven @350 F.  Take the cookie dough out from the refrigerator and cut it into 1/4 inch pieces. Arrange it on the parchment lined baking tray and bake it  for 12- 15 mins.

Let it cool completely and store it in airtight container. Delicious Tutti Frutti / Karachi biscuits is ready to serve. 

Related:How to make Eggless Coconut Cookies

Notes:

• It stays well for up to a week at room temperature.

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Gulab Jamun Mix Cookies | Gulab Jamun Cookies

Gulab Jamun Mix Cookies,  delicious and crispy cookies made with readymade gulab jamun mix. It's super easy to make cookies in minutes.

Every year during deepavali time, i buy ready made gulab jamun mix from the store for making gulab jamun. Usually i use half the packet and keep the rest to use later. But ever since i tried these cookies, this is my go-to recipe for finishing off the leftover gulab jamun mix.

I'm sure that many of you have some leftover gulab jamun mix in your pantry(Thanks to the one to one offer around festive time :-)) and if you would like to try something new with the gulab jamun mix, then give a try on these delicious cookies.

In today's recipe, i have used the MTR gulab jamun mix which is one of my favorite store bought gulab jamun mix. But i guess other brand mixes also work well. 

Flavors 

Coming to the flavoring agent , personally i like both the cardamom and rose flavor for this cookies. In today's recipe, i have used only rose essence but in the past i used cardamom powder(if you're using, add 1/4 tsp cardamom powder) and combination of rose essence & cardamom powder. All those variations are good in their own way.  So you can make these cookies with your favorites.

Shaping the cookies

In this recipe, i have used cookie cutter to shape the cookies. But you can simply roll the cookie dough into a log then cover it with parchment paper and refrigerate it for 30 mins.  After 30 mins, cut them into circles. That's way easier than the cookie cutter method if that's what you're looking for.

Now let's check out on how to make these yummy cookies.

Gulab Jamun Mix Cookies

Preparation Time : 20 mins | Cooking Time : 10 mins | Serves : 12 
Recipe Category: Cookies | Recipe Cuisine: Indian
Gulab Jamun Mix Cookies, Gulab Jamun Cookies Gulab Jamun Mix Cookies, a delicious and crispy cookies made with readymade gulab jamun mix.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Gulab Jamun Mix - 1 & 1/2 cup

Butter - 5 tbsp

Powdered Sugar - 1/4 cup

Milk - 1 to 2 tbsp

Rose essence - 1/4 tsp

Procedure

First preheat the oven @ 350 F. Next in a bowl, add the butter (make sure the butter is at room temperature) and beat it with electric hand mixer for a couple of mins or until it's creamy and  then add the powdered sugar.

Next add  then rose essence and mix it with a hand mixer for another 2-3 mins or until it's all well combined together. 

Then add the Gulab Jamun mix and mix it with your hand. Once it's all combined together add the milk little by little and form a soft dough.

Next place the cookie dough in a parchment paper and cover it with another parchment paper. Flatten the cookie dough with a rolling pin.

Then cut the cookies into desired shape using the cookie cutter and then place it on parchment lined baking tray.

Place the baking tray in the middle and bake it for 8-10 mins. 

Delicious Gulab Jamun Mix Cookies are ready . Cool it completely and then store it in an airtight container.

See a quick reel on how to make this yummy cookies

Related: How to make Butter Cookies / Short bread Cookies

Notes

• Once the cookies are out of oven, they are extremely soft. Don't tempt to over bake it. It firms up once it's cooled down completely.

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Eggless Coconut Cookies | Thengai Biscuits

Coconut Cookies/ Thengai Biscuits, delicious, crispy and melt in your mouth cookies. These cookies are mildly sweetened and full of flavor. Tastes great as a snack or as a tea biscuits. 

Right now, it's one of my kid's favorite cookies , so i bake them often at home. I simply love when the kid enjoys the baking goods that i make ! While i was growing up, baking was not a part of our cooking at home, so it always gives immense pleasure to enjoy the homemade baking goods. 

Whenever i bake cookies for my kid, i try to minimize or completely avoid the leavening agents, so often i stick with shortbread types of cookies. 

Initially when i try these cookies, i didn't add any leavening agents and the cookies turned out really good. But today, in this recipe, i have added a little amount of baking powder and the cookies are super lighter than before other than that everything else are the same

So it's really up to you to add baking powder in this recipe.  If you're worried that the cookies would be dense, then add the baking powder for safety :-)

Coconut

Make sure to use a fine variety of desiccated unsweetened coconut because it easily blends with the flour. Don't use shredded types of coconut in the recipe. I got my dried coconut from the Bulk Barn store here in Canada. 

Rolling the cookie dough in the coconut is optional. So you can skip this step and bake the cookies and still it tastes awesome. 

Sugar 

For all my cookies with a few exceptions, i like to use the store bought powdered sugar because it gives such a smooth melt in your mouth cookies. 

Vanilla Essence

Coconut and vanilla flavor goes together really well. But you can skip the vanilla essence and make it with coconut flavor alone or you can use a bit of cardamom flavor/ powder too.

Now let's check out on how to make this delicious Coconut Cookies / Thengai Biscuits 

Coconut Cookies | Thengai Biscuits

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 12 
Recipe Category: Curry | Recipe Cuisine: Indian
Coconut Cookies, Thengai Biscuits, Coconut Cookies/ Thengai Biscuits, a delicious and crispy melt in your mouth cookies. These cookies are mildly sweetened and full of flavor.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Butter - 1/4 cup

Powdered Sugar - 1/4 cup

Desiccated Un-sweetened coconut - 1/2 cup 

All purpose flour - 1/2 cup

Vanilla essence - 1/2 tsp

Baking powder - 1/4 tsp(optional)

Procedure

Preheat the oven @ 350 F 

In a bowl, add the butter and whisk it smooth, then add the sugar and salt.

Mix it all together well with a whisk. Next add the vanilla essence.

Mix it well and then add the coconut, flour and baking powder. Now use your hand and mix it all together until it forms a smooth dough.

Then pinch a small amount of cookie dough and roll it into a smooth ball. 

Take 1/4 cup of desiccated coconut in a bowl and roll the cookie dough on it until the cookie coats with coconut on all sides. This step is totally optional so you can skip it too. Then flatten the cookie a little bit and place it on a parchment lined baking sheet.

Bake it in the pre-heated oven for 15-18 mins until the top turns slightly golden brown in color.

Cool it completely and store it in airtight container. Delicious Coconut Cookies/Thengai Biscuits are ready to munch.

Related : How to make Shortbread Cookies / Butter Cookies

Notes: 

• These cookies stay well for up to 15 days at room temperature.
• These cookies are mildly sweetened sweetened. 

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Almond Cookies, delicious and flavorful cookies made from just three main ingredients like almond flour, sugar and coconut oil. It's one of the easiest cookies that i have baked so far yet it's super tasty and you can't stop by one.

Recently, i have been looking for some easy homemade cookie recipes for my little one. That's when i remembered about these almond cookies that i had baked a long time ago. So after a bit of browsing through my drafts, found the recipe which was actually saved from some pinterest board(not exactly know the source of the recipe now) and baked instantly. As expected, it turned out good and to my surprise, my little one also enjoyed it as much as i did. 

These cookies taste similar to coconut cookies without any coconut and are buttery without any butter in the recipe and so flavorful without any flavoring agents. The key ingredient in the recipe is the coconut oil that gives all the flavor and taste.

Right before baking !!

Coconut Oil

As i mentioned earlier, coconut oil is the key ingredient for these cookies. Hence make sure to virgin coconut oil for that great flavor. 

For this recipe, coconut oil should be in liquid state and at the same time shouldn't be hot. So if you're living in the cold places where coconut oil always freezes, then melt the oil in the microwave or on the stove top and let it come to lukewarm temperature before using it.

Sugar

For 1 cup of almond flour, i have used just 2tbsp of sugar in this recipe which is perfect for us since i have baked these cookies for my kid and I don't want to over-sugar them. But you can add an extra tbsp of sugar if you want really sweet cookies.

Also, i have used powdered sugar in this recipe. But regular sugar/ light brown sugar can also be used .

Cookie Dough

Cookie Dough should be slightly sticky so that it can be shaped easily. If the dough is too sticky, then add a tbsp of almond flour and mix it well again.

Likewise, if the dough is too dry and unable to shape them, then add a tsp of water, mix it well. Yep, it's such a forgiving dough :-)

Cookie Texture

These cookies are slightly crispy on the day of baking. Afterwards, it's slightly chewy like coconut cookies. However, it tastes delicious either way !

Finally, if you're looking for some healthy cookies to bake for your kids/adults, i would highly recommend to try these cookies. 

Now let's check out on how to make delicious almond cookies.

Almond Flour Cookies | Almond Cookies

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Cookies | Recipe Cuisine: General
Almond flour cookies, almond cookies, cookies without flour, cookies without butter Almond Cookies, a delicious and flavorful cookies made from just three main ingredients like almond flour, sugar and coconut oil.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Almond Flour - 1 cup

Powdered Sugar - 2 tbsp

Coconut Oil - 2 tbsp

Salt - 1/8 tsp

Water - 1 1/2 to 2 tbsp

Almond Slices - a few (optional)

Procedure

Preheat the oven @ 350F

In a bowl, add the almond flour, sugar and salt, mix it well together.

Next add the coconut oil & water and start mixing it with the dry ingredients.

It will form a slightly sticky dough. Now, pinch a small amount of dough from the mixture and roll into a ball.

Then flatten it a bit in your palms and place it on the parchment lined baking tray. Do the same for all the dough and then place a sliced almonds(it's totally optional) on each cookie dough and press it gently. 

Bake it on the preheated oven @350F for 15-18 mins. Delicious and flavorful almond cookies are ready.

Related: How to make Peanut Butter Cookies

Notes:

• Depends on the oven, the baking time varies, so keep an eye on the cookies after 15 mins.
• Once the cookies are completely cooled down, store it in air-tight container.

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Thoothukudi Macaroons | Cashew Macaroons

Thoothukudi Macaroon, a unique variety of macaroon from the southern city of Tamilnadu, Thoothukudi. These macaroons are made from cashew powder in contrast to the traditional macaroon which is made from almond powder. It's widely believed that these macaroons were brought into the port city by the Portuguese sailors which was later upgraded into its current form. You can say it's an Indiansied version of European macaroons.

When I was a school goer, Appa worked in thoothukudi for a year or two and occasionally he bought these macaroons from the famous bakeries(can't remember the bakery name now) in the town and I can still remember the taste of those macaroons. It was so delicate, rich, and melted instantly when put in your mouth and in the end it left some cashew bits in your mouth. It's one of my favorite Indian bakes.

Therefore, ever since i have started baking, i attempted to bake this at home and failed miserably in the past. All it needs is three ingredients such as egg whites, sugar and cashew, hence i was like how hard it would be. But the truth is it's one of the difficult bakes that i have tried so far. With persistent efforts for years, now I can bake some decent thoothukudi macaroons. Though the shape of these macaroons are not even close to the bakery macaroons, the taste and the texture were spot on and it's exhilarating for sure !

Before moving on to the recipe, I know that many have so questions in your mind about these macaroons, so let me answer them first. 

What 's thoothukudi macaroons ?

It's an Indian version of European macaroons originated from the southern city of Thoothukudi, Tamilnadu.

Are there any substitutes for egg whites?

Traditionally it's made with egg whites only, but I have seen egg free versions using aquafaba and I'm not sure about its taste.

How to pipe such a conical shape?

1. Make sure to beat the egg white till it reaches a stiff peak. Don't mix the egg whites vigorously after that otherwise it loses its consistency.
2. Coming to the piping part !!  Honestly, it's a little difficult for beginners & need some practise. You should give constant pressure while piping and move your piping bag upward slowly, once you are ok with the height of the macaroons, remove it gently to have that pointy top. While baking it spread a little and the height will be reduced. 

Do these have an eggy smell?

No, since we're using only egg whites.

How long can I store these macaroons?

It stays well for 7-10 at room temperature. But I'm sure that it won't last such a long time and would be gone in a couple of days.

Now let's check out on how to make these delicious & addictive thoothukudi macaroons !

Thoothukudi Macaroons

Preparation Time : 15 mins | Cooking Time : 1 hr 20 mins | Serves : 20 
Recipe Category: Macaroons | Recipe Cuisine: Indian
Thoothukudi Macaroon,Tuticorin Macaroon, Cashew Macaroons,Macaroons, Indian Macaroons Thoothukudi Macaroon is an Indian version of European macaroons originated from the southern city of Thoothukudi, Tamilnadu..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Egg White - 2 

Sugar - 1/2 cup

Cashew - 1/2 cup

Vanilla Extract - 1/2 tsp(optional)

Procedure

First measure the cashews and add into the blender and ground into coarse powder and keep it aside.

Next separate the egg yolks and egg whites.

Keep the baking tray lined with parchment paper and pipping bag are ready. Preheat the oven at 210 F/100 C. Measure and take the sugar & then roll up your sleeve & start whisking the egg whites for making meringue.  If you're having electric whisk, use it here that will make the process so easy. Here i'm using only hand whisk and it takes me around 12-15 mins to reach the consistency.

Add a couple of tsp of sugar at a time and whisk the egg whites. 

Keep on whisking until it reaches the stiff peak consistency after around 15 mins. Now the meringue is ready. 

Add the cashew powder and the vanilla extract if you're using. Mix it well and then transfer into the pipping bag.

Start pipping the meringue in a cone shape as shown below or you can pipe small circles like french macaroons too. What's in shape, right? it tastes good either way.

Place it in the preheated oven @ 210 F/100 C and bake it for 1 hr 20 mins to 1 hr 30 mins. Once it's completely baked, it's easy to peel off from the parchment sheet and the bottom has mild color change.( In the second pic, you can see a cookie stick to the parchment paper when i checked in between for doneness :-))  

Delicious melt in your mouth  and addictive Thoothukudi Macaroons are ready. 

For more baking recipes, check my collections here 

Notes:

• These macaroons doesn't change color.
• Let them cool completely and store it in air tight container.
• Depends on the size ,the baking time varies from 1 hr 20 mins to 1 hr 30 mins.

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