Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Celebrated Indian Bakery

Biscuits
23rd JULY 2022, Saturday

Your Name: ________________

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Table of Contents

Topic 1: Bangalore Kaara Biscuits .................................................................................................. 4

Topic 2: Hyderabad Karachi Fruit Biscuits .................................................................................. 5
Topic 3: Cheese Crackers .................................................................................................................. 6
Topic 4: Kashmiri Rose Pistachio Cookies................................................................................... 7
Topic 5: Chocolate Delight Biscuits ............................................................................................... 8
Topic 6: Nan Khatai Biscuits............................................................................................................ 9
Topic 7: Biscuit Variations ............................................................................................................. 10

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 1: Bangalore Kaara Biscuits

Bangalore Kaara Biscuits By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion
Final Yield 250g ~ 13 Biscuits 500g ~ 26 Biscuits
Unsalted Butter 75g 150g Unsalted, Room Temp Amul
Icing Sugar 30g 60g Trust, Mawana
All Purpose Flour 135g 265g
Milk 12ml 25ml Any Milk
Salt 1/8 tsp 1/4 tsp
For Masala
Oil 3/4 tbsp 1 + 1/2 tbsp
Onions 1 Large 3 Regular size Finely chopped
Green Chillies 2 + 1/2 tsp 1+1/2 tbsp Finely chopped
Curry Leaves 1 string Two strings Finely chopped
Jeera 2 + 1/2 tsp 1 tbsp + 1 tsp
Black Pepper 1/2 tsp 1 tsp Grounded
Salt 1/2 tsp 1 tsp
Baking Temperature 170D 170D
Baking Time 20 mins 20 mins

Procedure:

Making Masala
1. Fry onions and chillies in oil until 80% of the moisture goes away, need to be fully roasted in medium
flame
2. Add curry leaves, jeera, pepper and fry. Allow to cool

Making Biscuit
1. Cream butter and sugar until fluffy, add masala and mix well. Add flour, salt and milk. Mix well and form
a soft dough
2. Roll them softly to 7mm to 8mm thickness. Chill the dough in fridge for 15 to 20 minutes. Cut with any
round cutter and line them on a parchment paper. Bake in a preheated oven at 170°c for 20 minutes and
turn off the oven. Let the biscuits cool inside the oven to brown evenly

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 2: Hyderabad Karachi Fruit Biscuits

Hyderabad Karachi Fruit Biscuits By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 250g ~ 8 Biscuits 500g ~ 16 Biscuits
All Purpose Flour 100g 200g
Granulated Sugar 17g 35g Optional
Butter 65g 130g Unsalted, Room Temp Amul
Caster Sugar 20g 45g Trust, Mawana
Dry Candied Cherries 4 8 Any Brand
Milk 1 to 2 tsp 2 to 3 tsp Optional
Tutti Fruity 30g 60g Any Brand
Rose Essence 1 drop 2 drops Any Brand
Pineapple Essence 1 drop 2 drops Any Brand
For brushing
Milk 25ml 50ml Any Milk
Butter 7g 15g Amul
Baking Temperature 170D 170D
Baking Time 20 mins 20 mins

Procedure:
1. Beat butter and sugar together until the mixture turns pale and fluffy. Add in flour, tutti fruity & flavorings
and mix well to form a smooth dough
2. Roll it evenly on a parchment paper with a thickness of 1 to 2cm and cut out squares of 1.5inch
approximately. Coat with butter and milk mixture. Place the cherry on top and sprinkle granulated sugar
3. Place them on a baking tray and bake for 20 minutes until golden. Take out of the oven and cool them on
a cooling rack

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 3: Cheese Crackers

Cheese Crackers By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 250g ~ 35 Crackers 500g ~ 70 Crackers
Cheddar Cheese 85g 170g Grated Milky Mist
Butter 57g 105g Unsalted, Room Temp Amul
Wheat Flour 50g 100g Ashirvad
All Purpose Flour 22g 45g Any Brand
Corn Flour 9g 18g
Cold Water 3/4 tbsp 1 + 1/2 tbsp
Salt 1/2 + 1/8 tsp 1 + 1/4 tsp
Powdered Sugar 15g 30g
Baking Temperature 180D 180D
Baking Time 15 to 17 mins 15 to 17 mins

Procedure:
1. Beat butter and cheese together for less than a minute. Add in all the dry ingredients and mix well. Add
cold water little by little and form a tight dough. Make sure that the dough is not soft
2. Roll the dough on a parchment paper and cut it with the cookie cutter. Bake at 180°c for 15 to 17 minutes
3. Cool them on a cooling rack and they are ready to munch on

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 4: Kashmiri Rose Pistachio Cookies

Kashmiri Rose Pistachio Biscuits By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 250g ~ 15 Biscuits 500g ~ 30 Biscuits
Butter 110g 225 g Unsalted, Room Temp Amul
Icing sugar 25g 50 g Trust, Mawana
Vanilla Esssence 1/2 tsp 1 tsp Ossoro
All Purpose Flour 110g 225 g Any Brand
Corn Flour 12g 25 g
Pistacho A few A Few Chopped finely
Rose Petals A few A Few
Rose Essence 1 to 2 drops 2 to 3 drops
Baking Temperature 170D 170D
Baking Time 25 mins 25 mins

Procedure:
1. Beat butter and icing sugar together until pale and fluffy. Add in vanilla and rose essence. Sift all-purpose
flour and corn flour into this. Beat everything together
2. Place biscuit dough in a large piping bag fitted with shell nozzle. Pipe small rosettes on a baking tray
topped with parchment paper
3. Sprinkle sliced pistachios and fresh rose petals on the rosettes. Bake them at 170°c for 23 to 25 minutes.
Cool them and enjoy

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 5: Chocolate Delight Biscuits

Dark Chocolate Delight Biscuits By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 250g ~ 30 Biscuits 500g ~ 60 Biscuits
All Purpose Flour 85g 175g Any Brand
Powdered Sugar 50g 105g
Milk Powder 17g 35g Amulya, Everyday
Cocoa Powder 8g 17g Morde, Vanhouten
Baking Powder 1/8 tsp 1/4 + 1/8 tsp Weikfield
Butter 50g 105g Unsalted, Cold Amul
Vanilla Essence 1-2 drops 2-3 drops Ossoro
Chocolate Chunks 30g 65g Finely Chopped Morde, Vanleer
Water 1 to 2 tbsp 2 to 3 tbsp
Baking Temperature 160C 160C
Baking Time 18mins 18 mins

Procedure:
1. Sieve flour, sugar, milk powder, cocoa powder and baking powder together. Crumble the butter into this
until wet-sand texture is reached. Add in water and form a slightly sticky dough. Add in chocolate chunks
2. Roll the dough and mark diagonal lines with a big skewer. Chill the dough for 15 minutes. Cut this into 1.5-
inch squares and bake at 170°c for 20 minutes.
3. Cool them and enjoy

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 6: Nan Khatai Biscuits

Nan Khatai Biscuits By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 250g ~ 13 Biscuits 500g ~ 26 Biscuits
All Purpose Flour 92g 185g Any Brand
Powdered Sugar 75g 150g
Clarified Butter/Ghee 65g 130g
Besan Flour 7g 15g Any Brand
Sooji 7g 15g Fine Variety Any Brand
Baking powder 1/4 tsp 1/2 + 1/8 tsp Weikfield
Pistachio 10g 20g Finely Chopped
For brushing
Milk 35ml 70ml Any Milk
Butter 10g 20g Amul
Baking Temperature 170D 170D
Baking Time 20 mins 20 mins

Procedure:
1. Add ghee and sugar together in a bowl and give it a good mix. Add in flour, besan flour, sooji and baking
powder into it. Mix well and form a smooth dough
2. Roll it into a flattened ball and place it on a baking tray lined with parchment paper. Brush the top with
milk and melted butter. Bake these at 170°c for 20 minutes and cool them on a cooling rack

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 Celebrated Indian Bakery Biscuits by Jeyadra Vijayselvan

Topic 7: Biscuit Variations

Cookies Variations

S.No Base Biscuit Variation Name Instructions

1 Jeera Biscuits Add 1+1/2tbsp roasted jeera and bake
2 Saunf Biscuits Add 1+1/2 tbsp roasted sauf and bake
Bangalore Kaara Biscuits (Skip
3 Curry Leaf Biscuits Add handful of rosted curry leaves and bake
the masala)
4 Pepper Biscuits Add 2+1/2 tsp ground black pepper and bake
5 Ajwain Biscuits Add 1 1/2 tbsp ajwain and bake
Sprinkle 60g of pista powder on top, cut into rectangles and bake. Skip the essences.
6 Baklava Biscuits
Serve warm with sugar syrup
7 Kaju Biscuits Add 90g kaju and bake
Add 100gms of toasted and chopped almonds, 1 to 2 tsp of desiccated
Hyderabad Karachi Fruit
8 Coconut Almond Biscuits coconut(Optional) to the dough. Butter wash the dough balls, coat with 100g
Biscuits (Skip Tutty Fruity &
desiccated coconut and bake. Skip the essences
cherries) Add 1 to 2 tsp of desiccated coconut (Optional) to the dough.Butter wash the dough
9 Coconut Floss Biscuits
balls, coat with 100g decicated coconut and bake. Skip the essences
10 Almond Biscuits Add 90g almonds and bake. Skip the essences
10 Kesar Pista Biscuits Add 90g pista, a drop of kesar essence and bake
11 Italian Cheese Crackers Add parmesan cheese instead of cheddar cheese and bake
12 Garlic Cheese Crackers Add 2tbsp rosted garlic into the dough and bake
Cheese Crackers
13 Caraway Cheese Crackers Add 1/2tbsp carway seeds and bake
14 Spicy Cheese Crackers Add 1tbsp chilli flake and bake
15 Butter Cashew Biscuits Sprinkle 65g chopped cashews and bake
16 Kahmiri Rose Pista Biscuits Butter Almond Biscuits Sprinkle 65g chopped almonds and bake
17 (Skip Pista and rose petals) Butter Pistachio Biscuits Sprinkle 65g chopped pistachios and bake
18 Plain Butter Biscuits Pipe and bake the biscuits as such without any topping and flavoring
19 Classic Shrewsbury Biscuits Make plain flat balls from the dough and bake
Add a drop of green color and paan essence, mould them in leaf shape and bake, serve
20 Nan Khatai Biscuits Paan Biscuits
with 50g gulkand
Make flat ball, give a thumb mark in middle. Take 45g (for 250gm biscuits) of jam and
21 Fruit Jam Biscuits
fill it in each cookie and bake

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