Essence of Life - Food: Search results for how to make tutti frutti

HOW TO MAKE TUTTI FRUTTI

     I have always liked Tutti Frutti, maybe it was in Bread Loaves or in Coconut Buns or in Tutti Frutti Ice Cream or in my all-time Rich Fruit Cake or in any Cookies. I had thought that they were candied Cherries until my dad told that they are made out of Raw Papayas - Candied & Coloured. As a kid, it was a big disappointment for me. But the taste of those candied Papayas lasted along with the love for Bakery items.
     In terms of cooking Tutti Frutti can be classified into two versions. The Western (European/American) version and the Indian version. In Western cooking style Tutti Frutti refers to a fruit mixture that is preserved in Brandy/any other type of alcohol and prepared over several months. Indian Tutti Fruttis are Candied & Coloured Raw Papayas commonly used in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams, Puddings etc., They are even used as a filling in Meetta Paans(Betel Leaves) along with Gulkand(Candied Rose Petals).

     It was recently that I was in search of good quality Vanilla Essence, and was speaking about the same to my SIL who has Vanilla in her farm. She suggested me with an idea of how to make Vanilla Essence with it and was in midst of searching for the same on the internet I came across a video which showed "How to make Tutti Frutti". The idea had never occurred to me to make it from scratch. The recipe seemed quite easy and the same day my husband bought a big Raw Papaya, utter coincidence.
     Without any second thought, the very next day I prepared those colourful Candied Raw Papayas the so-called Tutti Frutti. And along with it, I made a batch of Candied Peels with fresh Orange Peels too. This year my Christmas Fruit cake is going to be extra special with all my favourite homemade Tutti Frutti & Candied Orange Peels. Why spend money to buy these goodies when they can be prepared at home and above all, they have no preservatives in it. With an added advantage, you can even adjust the Sweetness of these Candied Papayas/Tutti Frutti to your preference. I used up just half of a Papaya and I had almost 500 -750g(3 Cups) of colourful homemade Tutti Frutti added into my stock.
     Once they were ready, it was pretty hard not to marvel at these delectable homemade Tutti Fruttis so colourful and beautiful. Appealing to my senses, I even gobbled up a handful as a snack. Sweet indulgence to satiate my cooking endeavour. Even cooking it for the first time I got it nailed up with perfect texture. To be frank, I was totally impressed by my work that immediately I started my experiment with Candied Peels(Orange). All homemade goodness ready for my Christmas Goodies. And I am sure I am never to going to go for store-bought Tutti Frutti and Candied Peels anymore.

Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes
Soaking Time - 12-15 Hours/ Overnight

HOW TO MAKE TUTTI FRUTTI

INGREDIENTS:

To Cook the Raw Papayas:

Raw Papaya - 3 Cups
Water - as Required

For Candied Raw Papayas/Tutti Frutti:

Sugar - 2 Cups
Water - 11/2 -2 Cups
Vanilla Essence - 1 Tspn
Edible Food Colours - few drops of Red Colouring
few drops of Orange Colouring
few drops of Green Colouring

METHOD:

Make small incisions on the Raw Papaya, the milky sap from the fruit would start to ooze out.
Leave it aside for few minutes, then wash it in running water until all the milky sap is removed.
Peel off the skin, cut the Raw Papaya into halves and remove the seeds along with the white part.
Chop it into small cubes & keep it aside.
I used about 3 Cups of raw papaya.
Boil enough of Water in a pan. Once it starts to boil, add chopped raw papayas and cook it on a medium-low flame for about 3-5 Minutes.
The Raw Papayas should have turned translucent and only be half-cooked.
Drain the half-cooked Papayas in a Colander and keep it aside.
Meanwhile, Boil 2 Cups of Sugar in 3 Cups of Water in a pan.
Boil the Sugar Syrup on a medium-low flame.
Once Sugar is completely dissolved and it reaches one-string consistency, add the half-cooked papaya cubes into the Sugar Syrup.
Cook this on a medium-low flame for about 12-15 Minutes until the Papayas are cooked and it absorbs most of the Sugar Syrup.
The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
I cooked until the Sugar Syrup got completely absorbed by the Papayas.
Add few teaspoons of Vanilla Essence, give a quick stir and switch off the flame.
Divide the Candied Papayas into 3 portions.
Add each portion into a separate bowl.
Add a few drops of Red Food Colour to one bowl, Orange Food Colouring to the other bowl and Green Food Colour to the remaining bowl.
Once the food colouring is added make sure the Candied Papayas are mixed well, so that each piece is equally coloured.
Cover & leave it aside for 12-15 hours/overnight.
Candied Papayas would have absorbed the Sweetness and Colour.
Soak it up in a Paper Towel for a few minutes if you feel the Tutti Frutti to be moist.
Mine was totally dry and had the perfect texture.
Store it up in clean Airtight containers, individually or combined together.
For longer shelf life, store it in a refrigerator.
Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams, Puddings etc.,

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE TUTTI FRUTTI

NOTES:

Use firm, raw Papaya for the purpose.
Consistency of the Sugar syrup & cooking time plays a major role in the final texture of these Tutti Frutti.
I slow-cooked with care until all the Sugar Syrup was totally absorbed by the Papaya Cubes.
During the process, make sure the Sugar Syrup doesn't get crystallized.
Papayas shouldn't turn mushy or overcooked.
The amount of Sugar & Water I used in the recipe was perfect for the method I followed.
If the Tutti Frutti is moist at the final stage, leave it in a paper towel, until the excess liquids are absorbed.
You can get easy with the choice of colours for your homemade Tutti Frutti.
I have used Red, Orange and Green.
Use good quality edible food colours.

RECIPES WITH TUTTI FRUTTI

RICH FRUIT CAKE/KERALA PLUM CAKE

LIGHT FRUIT CAKE

CLASSIC CHRISTMAS POUND CAKE

TUTTI FRUTTI ICE CREAM

December 18, 2019 No comments

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

Since 2019, I have been making goodies like Tutti Frutti & Candied Peels for my Christmas Fruit Cakes. Since I first tried this, there was no looking back or buying tutti frutti and candied peels from stores. Why spend money to buy these goodies when they can be prepared at home and above all, they have no preservatives in it. With an added advantage, you can even adjust the Sweetness of these Tutti Frutti to your preference. This way I was happy that I was making all goodies from scratch along with the thought that there are no preservatives or additives in it. Homemade goodies were so good that the aroma and flavour of these goodies were so natural and welcoming. All the more homemade Candied Peels were not bitter too. I have a quick trick for that too.

If interested, head to the detailed recipe on HOW TO MAKE CANDIED ORANGE PEELS...

This year, I made a whole new batch of Tutti Frutti with Raw Papayas and amazingly the Raw Papayas came out with a hue starting out with a Red to Orange to Pale Yellow. And surprisingly it was unripe. So I was able to play with it to get the needed texture. To felicitate with the natural hue of this Papaya, I left them as such. I didn't add any artificial food colouring to it. So the cooking process was quick & I got a handful of Tutti Frutti in no time.

Basically, the so-called Tutti Frutti as in Indian terms are confetti like coloured & Candied Raw Papayas. I tried a new version of the same Tutti Frutti with all same steps and techniques with Pear. The result was awesome with a crunchy texture. But what we need to keep in mind is to adjust the cooking time to suit the variety of pear you are using to make this Tutti Frutti. This recipe is something new, which is a product of my innovative twist.

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

I used up just 4 pears and I had almost 650 -,750g(3 Cups) of colourful homemade Tutti Frutti added into my stock. Once they were ready, it was pretty hard not to marvel at these delectable homemade Tutti Frutti so colourful and beautiful. Appealing to my senses, I even gobbled up a handful as a snack. Sweet indulgence to satiate my cooking endeavour. Innovating and putting up with an all new recipe. For all new trial, I got it nailed up with perfect texture. To be frank, I was totally impressed by my work and so I decided to post it up in my blog.

This year, I have a whole new batch of Candied Raw Papayas, Candied Pears & Candied Orange Peels, all homemade goodness ready for my Christmas Goodies. Christmas Fruit cake is going to be overloaded with these Homemade Candied Fruits. And I am sure I am never to going to go for store-bought Tutti Frutti and Candied Peels anymore.

For more CANDIED FRUIT RECIPES, Click here...

Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes
Soaking Time - 8-10 Hours/ Overnight

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE TUTTI FRUTTI WITH PEARS

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

INGREDIENTS:

To Cook the Pears:

Pears - 3 Cups
Water - as Required

For Candied Pears/Tutti Frutti:

Sugar - 2 Cups
Water - 11/2 -2 Cups
Vanilla Essence - 1 Teaspoon
Edible Food Colours - few drops of Red Colouring
few drops of Orange Colouring
few drops of Green Colouring

METHOD:

Peel off the skin, cut the Pear into halves and decore it.
Chop it into small cubes & keep it aside.
I used about 4 Big Pears which yielded about 3 Cups.
Boil enough of Water in a pan. Once it starts to boil, add chopped Pears and cook it on a medium-low flame for about 3-5 Minutes.
The Pears should have turned translucent and only be half-cooked.
Drain the half-cooked Pears in a Colander and keep it aside.
Meanwhile, Boil 2 Cups of Sugar in 3 Cups of Water in a pan.
Boil the Sugar Syrup on a medium-low flame.
Once Sugar is completely dissolved and it reaches one-string consistency, add the half-cooked Pear cubes into the Sugar Syrup.
Cook this on a medium-low flame for about 12-15 Minutes until the Pears are cooked and it absorbs most of the Sugar Syrup.
The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
I cooked until the Sugar Syrup got completely absorbed by the Pears.
Add few teaspoons of Vanilla Essence, give a quick stir and switch off the flame.

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

Divide the Candied Pears into 3 portions.
Add each portion into a separate bowl.
Add a few drops of Red Food Colour to one bowl, Orange Food Colouring to the other bowl and Green Food Colour to the remaining bowl.
Once the food colouring is added make sure the Candied Pears are mixed well, so that each piece is equally coloured.
Cover & leave it aside for 12-15 hours/overnight.
Candied Pears would have absorbed the Sweetness and Colour.
Soak it up in a Paper Towel for a few minutes if you feel the Tutti Frutti to be moist.
Mine was totally dry and had the perfect texture.
Store it up in clean Airtight containers, individually or combined together.
For longer shelf life, store it in a refrigerator.
Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams, Puddings etc.,

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

NOTES:

Use firm, Pears for the purpose.
Consistency of the Sugar syrup & cooking time plays a major role in the final texture of these Tutti Frutti.
I slow-cooked with care until all the Sugar Syrup was totally absorbed by the Pear Cubes.
During the process, make sure the Sugar Syrup doesn't get crystallized.
Pears shouldn't turn mushy or overcooked.
The amount of Sugar & Water I used in the recipe was perfect for the method I followed.
If the Tutti Frutti is moist at the final stage, leave it in a paper towel, until the excess liquids are absorbed.
You can get easy with the choice of colours for your homemade Tutti Frutti.
I have used Red, Orange and Green.
Use good quality edible food colours.

December 10, 2021 No comments

December 25, 2020 No comments

KARACHI BISCUITS - HYDERABADI TUTTI FRUTTI BISCUITS

Karachi Biscuits are popular Tea Time Cookies loaded with Tutti Frutti & Cashew Nuts. These cookies are made without Eggs and it is named after the famous Karachi Bakery in Hyderabad. I have never been to Hyderabad or never ever had a chance of tasting these Karachi Biscuits from the famous Karachi Bakery. But when the recipe said it is loaded with Tutti Frutti and Cashew Nuts then I had no second thought. I wanted to make it for sure.

I love Cookies, Biscuits, Ice Creams etc., with loads of Nuts and least to mention my love for Tutti Frutti. Tutti Frutti is basically Candied Raw Papaya and is very commonly used in India in baked goods, Pastries, Ice Creams, Puddings & Desserts. Least to mention their unavoidable role in Christmas Fruit Cakes. When I made Tutti Frutti at home for Christmas Fruit Cake, I had quite a few left that I had few other recipes with Tutti Frutti in mind and these cookies were one among them.

These Karachi Biscuits are eggless cookies filled with Tutti Frutti, Cashew Nuts and flavoured with Cardamom or Rose Essence which gives a unique flavour to these Cookies. Once baked these Karachi Biscuits turn out to be Soft & Crumbly with a wonderful Desi note of Cardamoms. This recipe is pretty simple and straight forward and does not use any leavening agent or egg.

You have to make a soft dough with Butter, Powdered Sugar, All-Purpose Flour and Custard Powder. Custard Powder is basically Corn flour flavoured with Vanilla, which helps you yield soft and crumbly Cookies. You can flavour these Karachi Biscuits with Rose Essence or Cardamom Powder. Even some recipes call for adding Pineapple Essence. I have used homemade Tutti Frutti in this recipe can also add few Candied Orange Peels or Orange Zest if you like a citrusy note in these Biscuits. I have added Cashewnuts in these Biscuits can substitute it with Almonds or Pistachios.

These Karachi Biscuits are little soft when baked but crisp up as they cool down. First time when I baked these Biscuits I waited for a little longer as I felt these biscuits to be undercooked. Which happened to be a big mistake. It turned out to be hard when it cooled. So remove the Biscuits from the oven when it is still soft and also the colour shouldn't change.

If you are in the mood for a simple & foolproof Cookies then this Karachi Biscuits would surely fall under that category. And above all, if you love Tutti Frutti & Nuts then these Cookies are sure to fascinate your taste buds. Enjoy them with a cup of hot-hot Coffee or Tea!!!

For more COOKIES RECIPES, Click here...

Recipe Type - Cookies, Snacks
Difficulty - Easy
Yields - 25 - 30 Cookies
Author - SM

Preparation Time - 15 -20 Minutes
Baking Time - 15 - 20 Minutes for 1 Batch

For a detailed Recipe on HOW TO MAKE TUTTI FRUTTI, Click here...

HOW TO BAKE KARACHI BISCUITS

KARACHI BISCUITS - HYDERABADI TUTTI FRUTTI BISCUITS

INGREDIENTS:

Unsalted Butter - 1/2 Cup
Powdered Sugar - 1 Cup
All-Purpose Flour - 11/2 Cups
Custard Powder -1/2 Cup
Baking Powder - 1 Tspn
Salt - a Pinch
Cashew Nuts - 4 Tbspn
Tutti Frutti - 4 Tbspn

Cardamom Powder - 1/4 Tspn(Optional)

Rose Essence - few Drops(Optional)

Milk - 1/4 Cup

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.

Remove it from the refrigerator and slice it just before baking.
Take out the dough logs after they have chilled and gently cut it into 1/4 inch thick Cookies.
Meanwhile, Line up a Baking tray with baking sheet/parchment paper.
Arrange the Cookies 2cm apart on the tray.
Cookies will spread a little during baking.
Bake at 160° Celsius for 15-20 minutes or until firm and just mildly start to colour but should retain the original colour(it shouldn't brown).
Allow Karachi Biscuits to cool completely.
Store it in an airtight container.
Karachi Biscuits will stay fresh in an airtight container at room temperature for up to 2 weeks.

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.