HomeBreakfast RecipesSurti makhania biscuit recipe | surti jeera biscuit recipe | farmas biscuit...

Surti makhania biscuit recipe | surti jeera biscuit recipe | farmas biscuit recipe | home-made butter biscuit

Surti makhania biscuit is a popular tea-time snack, also known as makhan biscuit or jeera butter biscuit. It is a wholesome snack with a crisp exterior and a soft interior, making it an indulgent treat that can be enjoyed anytime. It has a mildly salty taste and a distinctively buttery flavor that is hard to resist.

I am sharing the perfect ingredient ratio and a few fail-proof tips to help you make the perfect makhania biscuit on your first attempt. It also has a very long shelf life and can be stored in an airtight container for months. Give it a try!

The key to making bakery-style surti makhania biscuit at home is as follows:
  • Firstly, using a good amount of makhan (homemade butter) in the recipe makes it flaky and delectable. So do not alter the measurements mentioned in the recipe. Alternatively, you can use salted butter.
  • Also, using room temperature homemade makhan and ghee is crucial. It should neither be runny nor melted; it should be in a perfectly granular, semi-solid state. (If during summers you find that the room temperature ghee is liquid, just put it in the fridge for a couple of minutes to solidify it a bit). Also, make sure to beat the makhan and ghee mixture well as it helps to make the biscuit soft.
  • In this recipe, I have used a combination of maida, wheat, and rava. Rava adds crispiness to the biscuit.
  • I refrigerate the dough for 20-25 minutes. By chilling the dough, you are essentially solidifying the fat. So, when the cold fat enters the hot oven, it takes a little longer to melt compared to room temperature fat. This ensures that your biscuit doesn’t go flat by spreading too much while baking, thus retaining its shape.
  • Lastly, in this recipe, I have shown the biscuit being baked in a preheated appe pan on low flame for 35-40 minutes. Alternatively, you may bake it in a preheated oven at 180 degrees Celsius for 25-30 minutes, depending on your oven. Do not overbake the biscuit, otherwise, it will become hard.
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Recipe video 

Surti makhania biscuit recipe | surti jeera biscuit recipe | farmas biscuit recipe | home-made butter biscuit

Author Nehas Cook Book
3.50 from 8 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course cookies, Dessert
Cuisine Indian
Servings 22 biscuits


  • 150 grm or ¾ cup home-made makhan or butter
  • 150 grm dalda ghee - or desi ghee
  • 1 tbsp jeera
  • Salt to taste
  • 2 tbsp curd
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 125 grm or 1 cup wheat flour
  • 125 grm or 1 cup maida
  • 2 tbsp fine rava
  • Oil or ghee for greasing


  • In a mixing bowl, add 125 grams of homemade makhan and 50 grams of ghee. Mix well and beat it for 2-3 minutes until it becomes light and fluffy.
  • Next, add 1 tablespoon of jeera, salt, 2 tablespoons of curd, 1 teaspoon of baking powder, and ¼ teaspoon of baking soda. Mix well.
  • Then, sieve 125 grams of wheat flour, 125 grams of maida, and 2 tablespoons of rava. Mix well and knead the dough.
  • Cover the dough with a plastic sheet and refrigerate it for 15-20 minutes.
  • Take out the dough from the refrigerator and pinch small ball-sized portions of dough. Shape the biscuits using a round-shaped spoon. Avoid shaping the biscuits with your hands.
  • To bake the biscuits in an appe pan, keep the gas flame on low-medium. Place a flame pan on the gas and arrange the appe pan on top.
  • Cover the lid and preheat the appe pan for 10 minutes.
  • Also, preheat the oven to 180 degrees Celsius for 10 minutes.
  • Place the biscuits into the preheated appe pan and cook them on low flame for 35-40 minutes.
  • Alternatively, if using the oven, bake at 180 degrees Celsius for 25 minutes. The baking time may vary depending on your oven. Avoid over-baking the biscuits, as they will become hard.
  • Initially, the biscuits will be soft. Allow them to cool completely, and they will turn crisp and crunchy.
  • Serve or store the biscuits in an airtight container and enjoy them for up to a week.


  • Whisk home-made white butter and ghee, so it becomes light and fluffy.
  • Curd gives flavor and helps to activate baking powder and baking soda.
  • The proportion of wheat flour and maida should be equal.
  • Rava gives a crumbly texture to biscuit
  • Just combine everything into biscuit dough, do not knead it.
  • Refrigerator biscuit dough for 20-25 minutes, so it will properly set.
  • do not give a smooth shape to the biscuit.
  • Pre-heat appe pan or oven before baking biscuit.
  • Do not overbake biscuit otherwise, it will become hard.
  • Cool down and bake the biscuit entirely and store it in an air-tight container.
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