DISCLAIMER:

HOW TO BAKE KARACHI BISCUITS

KARACHI BISCUITS - HYDERABADI TUTTI FRUTTI BISCUITS

INGREDIENTS:

METHOD:

• Preheat the oven at 180° Celsius for about 10 minutes.
• Finely chop the Cashew Nuts and keep it aside.
• Powder one Cup of Sugar and keep it aside. 
• Combine All-purpose Flour, Custard Powder, Baking Powder, Salt and sift it once & keep it aside.
• Let the Butter be at room temperature.
• In a bowl soften the Butter using a hand mixer.
• Once the butter is softened, add the Powdered Sugar and whisk it using a hand mixer.
• Mix it in medium speed until both the ingredients are well combined and soft. 
• Add the sifted flour mixture to the Butter-Sugar Mix and give a quick stir using a rubber spatula.
• Add the chopped Cashew Nuts & Tutti Frutti to the above mixture and mix well.
• Pour in 1/4 Cup of Milk.
• Gently mix it to form a soft dough using your hands.

• Roll it out into cylindrical shape and make it into a rectangular shape patting on the side.
• Divide the dough into 2 equal parts and make logs out of it.
• Wrap the logs with a cling sheet tightly and refrigerate for about 2-3 hours or until you bake them.

NOTES :

• Use Butter at room temperature, it should not be melted. 
• Use your preferred flavouring agent - Cardamom/Rose Essence/Pineapple Essence.
• I have used Homemade Tutti Frutti(just the red coloured ones) in these Biscuits.
• Can add your preferred coloured Tutti Frutties and also can add few Candied Orange Peels if you prefer a mild citrusy note in these Cookies.
• Can substituting Cashew nuts with Almonds.
• The Cookie dough should be soft and not crumbly.
• The texture of the cookie dough should be firm so that you can get the desired shape.
• Leave it in the refrigerator for about 2-3 hour or freeze it for about 10-20 minutes or until the dough is firm enough.
• The Climatic condition of the region you live also affects the firmness of the dough.
• You can leave the dough in the refrigerator until you bake the cookies to get the desired firmness.
• This will help prevent the cookies from spreading – they’ll bake up thick and retain the shape. 
• If the dough is not firm enough the butter in the dough would melt & may turn the Cookies crunchy, which is not the needed texture of these Karachi Biscuits.
• Baking time totally depends on the type of Oven used.  Adjust accordingly. 
• And the most important fact - take it out from the Oven when it starts to become firm but yet slightly undercooked(soft to touch), if you prefer a soft & crumbly Karachi Biscuits.

To Garnish:

METHOD:

To Soak & Cook the Black Rice Kheer:

• Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
• Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
• Once soaked, drain and discard the water used for soaking.
• Grind the Cardamom Pods into a fine powder and keep it aside.
• Meanwhile, boil the Milk on a heavy-bottomed pan or a pressure cooker.
• When the Milk boils, lower the flame and carefully add the soaked Black Rice to the Milk and mix well.
• Cook the Black Rice on a low flame until the rice turns soft for about 25-30 Minutes, stirring it occasionally.
• Make sure that the ingredients don't get scorched at the bottom which will totally spoil the taste of the Kheer.
• When the Black Rice turns soft & cooked add the Sugar and mix well.
• Sprinkle the Cardamom Powder and give a quick stir.
• Let it cook on a low flame until Sugar dissolves and the Kheer reaches the desired consistency.

• Heat Ghee in a pan, let the flame be at a low.
• Add slivered Cashew Nuts & Almonds and fry for few minutes until the nuts turn into golden yellow colour.
• Pour in the Ghee & the fried nuts to the Black Rice Kheer and mix well.
• Serve Chak Hao Amubi - Black Rice Kheer @room temperature or chilled.

NOTES :

• Black Rice is a tougher variety which takes longer time to cook.
• So make sure to soak it for at least 8-10 hours or overnight.
• Read the package instruction whether it needs soaking and for rice water ratio to get the Rice Al dente.
• I have used locally(Malaysia) available Black Glutinous Rice in the recipe which needed soaking.
• The Rice should be soft once cooked.  Can increase the amount of Milk if required.
• Can use Palm Sugar instead of White Sugar in the recipe.
• Adjust the amount of sweetener to suit your Sweet Tooth.
• If you feel the Black Rice Kheer is thick, add more Milk.
• Adjust the consistency of the Kheer to suit your preference.
• Authentic Chak Hao Amubi is cooked with just the Black Rice, Milk & Sugar.
• Adding Cardamom Powder and the garnishes are truly optional.
• Serve the Black Sticky Rice Dessert warm or cold.

Optional Ingredients:

"Pressure Cooker Ragi Kali: Delicious, Nutritious, and Ready in Minutes"

Ragi/Finger Millet Kali

    Ragi, also known as Finger Millet, is a beloved millet variety in South India, cherished for its health benefits and versatility. One of the most traditional and popular dishes made with Ragi flour is Ragi Kali, also called Ragi Mudde or Ragi Sangkati. Historically, this nutritious dish was a breakfast staple for hard-working villagers, providing the energy needed for their laborious days in the fields. It even gained international fame when former Prime Minister Mr. Deve Gowda highlighted it as a favourite. 

Renaissance of Traditional Foods

     In recent years, there's been a revival of traditional foods like Ragi Kali, Ragi Koozh, Congee (Kanji), Neeragaram (Pazhankanji), Kambu Koozh, and Pothi Choru. These dishes, once confined to our grandparents' kitchens, are now making a comeback as people embrace nostalgia and health-conscious eating. Millets, in particular, have become a hit due to their nutritional value.

My Ragi Kali Adventure

    I had been hesitant to try making Ragi Kali, fearing it would be tricky. However, my husband was eager for me to give it a shot, especially after seeing his friends post pictures of Ragi Kali during the lockdown. With no other option, I embarked on this culinary journey. Devi, a friend, provided a step-by-step guide and a YouTube video, making the process seem easy. Her encouragement gave me the confidence to try, and the result was a perfectly soft and silky Ragi Kali, even on my first attempt!

Explore More: For more delicious Millet Based Recipes, click here...

Cuisine: South Indian
Course: Main Course
Difficulty: Medium
Serves: 2-3
Author: SM

Preparation Time: 5 Minutes
Cooking Time: 15–20 Minutes

For more Recipes with Ragi/Finger Millet, explore the link...

 "How to Make Ragi Kali in a Pressure Cooker: A Healthy and Speedy Recipe"

Quick & Easy Pressure Cooker Ragi Kali - Perfect for a Traditional Meal

Ragi Kali - Pressure Cooker Method: 

    This method is perfect for beginners and ensures a smooth, lump-free Ragi Kali every time.

Ingredients:

Method: 

Step 1: Preparing the Ragi Mixture

• Dilute Ragi flour in 1/2 cup of water, mixing thoroughly to avoid lumps. Add a dash of salt.
• Gradually pour in the remaining 2 cups of water, mixing well.
• Cook this mixture on a low flame, stirring continuously, until it thickens and is no longer sticky. Test by touching the mixture with wet fingers; if it doesn't stick, it's ready.

Step 2: Pressure Cooking

• Pour 3 cups of water into the pressure cooker and bring to a boil.
• Place the bowl with the Ragi mixture inside the pressure cooker and cover it with a lid.
• Close the pressure cooker and cook on medium flame for 4–5 whistles.
• Allow the pressure to release naturally, then open the lid and remove the bowl.
• The Ragi Kali should now have a silky, pudding-like texture. Test again with wet fingers to ensure it's cooked.

Serving Instructions:

• Scooping the Ragi Kali - Dip a round ladle in cold water and gently scoop out a portion of Ragi/Finger Millet Kali.
• Rolling the Ball - Scoop and roll the ball into your preferred serving size.  If you find it difficult to handle hot Ragi Kali, drop it onto a greased plate and roughly roll it into a ball.  Dip your hands in cold water while rolling to avoid burns and to achieve a smooth finish.

Serving Suggestions:

• Serve Ragi/Finger Millet Kali along with Kandaja Keerai (Mashed Spinach Curry), Nelakadalai (Groundnut) Chutney, Kollu Thuvaiyal or Thattapayar Kuzhambu.
• Karuvattu Kuzhambu/Dried Fish Curry or Karuvadu(dried-fish) Fries are all-time favourites as accompaniments for these dishes.
• Alternatively, it can be simply served with shallots, green chillies, or Mor Milagai.

Notes:

• Mixing Ragi Flour - Mixing the Ragi/Finger Millet Flour in 1/2 cup of water initially helps you mix the flour quickly without any lumps.  Diluting it with all the water at once may take longer to achieve a lump-free mixture.
• Cooking Steps - Ensure there are no lumps in the Ragi mixture before cooking.  Cooking the Ragi mixture first in a saucepan (Step 1) and then in a pressure cooker (Step 2) ensures the Ragi Kali is well-cooked and achieves the perfect texture.
• Importance of Cooking Well - Ragi/Finger Millet should be thoroughly cooked to avoid indigestion.
• Handling Ragi Kali - When rolling the Ragi Kali into a ball, scoop out the desired serving portion.
• Leftover - If you have leftover Ragi Kali, soak it in water overnight and convert it into Ragi Koozh by diluting it with buttermilk or curd.

    In a world where quick and easy often wins the day, this pressure cooker Ragi Kali stands out as a beacon of nutritious tradition made simple. It's your perfect ally for a wholesome meal without the hassle. So, whether you’re a busy bee, a beginner, or just someone who loves a good shortcut, give this recipe a try. Ragi Kali is not just a meal; it's a nutritious tradition. Embrace this easy method to enjoy a delicious and wholesome dish that's rich in heritage and health benefits.  Your taste buds and your health will thank you!