Preheat oven to 350 F degrees. Line 2 baking trays with parchment paper and set aside.
In a large mixing bowl add together flour, custard powder, salt and cardamom powder and Set aside.

Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.
Add pineapple essence with almond and pistachio and mix until combined.
Add in the flour with tutti frutti and mix.

Mix in everything together until it comes together as a dough. You may add very little milk if the dough isn't coming together. I did not use any milk. If using a stand mixer, the dough will come together on it's down, if you are using a hand mixer, you may need to use your hands to bring it all together.

Divide the dough into 2 equal parts and make logs out of it.
Wrap the logs with a cling film tightly and refrigerate for minimum of 2 hours. Or refrigerated overnight.

Take out the dough logs after they have chilled and cut into round cookies, around 1/4 inch thick.
Place cookies on the prepared baking trays lined with parchment paper.

Bake the cookies at 350 F degrees for 10-12 minutes.
Remove from oven and let them cool completely. Store karachi biscuits in an airtight container and enjoy with your tea or coffee!

#NOTES:

You may use mixed glazed cherries if you do not have tutti frutti.

You may use milk powder if you do not have custard powder.

The total prep time includes 2 hours of chilling time.

You may use rose essence if you do not have pineapple essence.

Baking time may vary depending on the type and accuracy of your oven.