Ghar par hee hyderabadi famous Karachi biscuits

Karachi biscuits are famous for their crumbly texture, subtle fruity aroma, and the colorful tutti-frutti bits that make them iconic to Hyderabad's Karachi Bakery.
Ingredients
Dry Base: 1.5 cups All-purpose flour (Maida)
The Secret Touch: 0.5 cup Vanilla custard powder (this gives the yellow color and melt-in-the-mouth texture)
Fats & Sugar: 0.5 cup Unsalted butter (softened) and 0.75 to 1 cup Powdered sugar
Aromatics: 1 tsp Pineapple essence (or Rose essence) and 0.25 tsp Cardamom powder
The "Fruits": 0.5 cup Tutti-frutti (candied papaya) and 2 tbsp chopped Cashews
Binding: 2–4 tbsp Cold milk (use only as needed)
Leavening: 0.5 tsp Baking powder and a pinch of salt
Step-by-Step Instructions
Cream the Base: In a large bowl, whisk the softened butter and powdered sugar until the mixture is pale, light, and fluffy. Stir in the pineapple or rose essence.
Sift Dry Ingredients: In a separate bowl, sift the maida, custard powder, baking powder, salt, and cardamom powder. Sifting ensures no lumps and a lighter biscuit.
Combine: Gradually add the dry ingredients to the creamed butter. Add the tutti-frutti and chopped cashews.
Form the Dough: Use your hands to gently bring the mixture together into a dough. Do not knead, as kneading develops gluten and makes the biscuits tough. If the dough is too crumbly, add milk one tablespoon at a time until it holds together.
Shape and Chill: Divide the dough and roll it into smooth cylindrical or square logs. Wrap tightly in cling film and refrigerate for at least 1 hour (or up to 6 hours). This makes the dough firm enough to slice without crumbling.
Slice and Bake: * Preheat your oven to 180°C (350°F).
Remove the logs from the fridge and cut into slices about 0.5 cm thick.
Place them on a baking tray lined with parchment paper, leaving space between them.
Bake for 15–18 minutes until the edges just start to turn golden.
Cooling: The biscuits will be soft when they first come out. Transfer them to a wire rack; they will crisp up as they cool completely.
Tips for Success
Custard Powder: If you don't have custard powder, you can substitute it with cornstarch and a few drops of vanilla extract, though the authentic flavor comes from the custard mix.
No Oven? You can bake these in a heavy-bottomed pressure cooker or kadhai. Pre-heat with a layer of salt at the bottom, place a stand, and "bake" on low-medium flame for about 20 minutes.
Storage: Once fully cooled, store them in an airtight container. They stay fresh and crunchy for up to 2 weeks.