Osmania biscuits are savoured as a snack, with tea, in Hyderabad, and are ubiquitous in the city. It is a soft, mildly savoury and sweet biscuit that is made with butter, sugar, custard powder, baking powder, and is flavoured with a pinch of elaichi powder and some saffron milk--all of which are baked to make slightly thick biscuits.

It is believed that Osmania biscuits received royal patronage during the Nizamian era. Mir Osman Ali Khan, the last Nizam of Hyderabad, is believed to have asked for a special snack to be made, and to that request, Osmania biscuits were made. The tea biscuit continues to be popular and is synonymous with Hyderabad identity. Although Osmania biscuits are available in stores in Hyderabad, in case it is difficult to buy the biscuits, you can also make Osmania Biscuits at home as it is an easy recipe. Osmania biscuits are a healthier alternative to oily evening snacks. So, if you want a light snack with tea, this biscuit is a must-try.

Here is the recipe for Osmania biscuits.

Osmania Biscuits | Instagram -@ws_photographee

Ingredients:

  • 5 cubes of butter
  • Butter for greasing baking tray
  • 1 cup milk
  • A few saffron strands 
  • 1 cup of powdered sugar
  • 1½ cup maida
  • 1 cup milk powder
  • 1 tsp baking powder
  • 50 gms custard powder
  • A pinch of elaichi powder
  • 2 tbsps maida

Method:

  • Let the cubes of butter melt a bit and add it to a bowl, add one cup powdered sugar, and mix well till the ingredients blend together and the sugar melts completely.
  • Add the maida by filtering it through a strainer, then add one teaspoon baking powder.
  • Add custard powder and mix all the ingredients, add elaichi powder, and mix well with your hands till it turns soft.
  • Add the milk powder and mix well.
  • Boil a cup of milk.
  • Put the saffron strands in the cup of boiled milk to make saffron milk, and add it, bit by bit to the mixture (but ensure not too much milk is put, just enough should be put to make the dough), and make a soft dough.
  • You can also use plain milk instead of saffron milk.
  • Grease a baking tray with butter and sprinkle some maida over it so that the biscuits don't stick.
  • Divide the dough into two, with a rolling pin roll one part of the dough and spread it out (it should be slightly thick) and press it down with your fingers, roll a little more, and cut out biscuits and keep them on the tray.
  • Repeat the step, mentioned above, with the other half of the dough.
  • Take small amounts of the saffron milk and place over each biscuit.
  • Preheat the oven to 160 degrees Celsius and bake the biscuits for 20 to 25 minutes.

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