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A collection of cardamom biscuits (nan khatai)

Cardamom biscuits (nan khatai)

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 24 biscuits

Enjoy these traditional Indian cardamom biscuits with a mug of steamy masala chai. Nan khatai are notable for their crumbly texture and butter-rich flavour

  • Vegetarian
Nutrition: Per serving


  • 3 green cardamom pods
  • 40g icing sugar
  • 100g unsalted butter, at room temperature
  • 70g self-raising white flour
  • 25g gram flour
  • 25g semolina
  • 24 skin-on almonds or chopped pistachios


  • STEP 1

    Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.

  • STEP 2

    Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.

  • STEP 3

    Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.

  • STEP 4

    Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.

  • STEP 5

    Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.

  • STEP 6

    Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.

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A star rating of 4.5 out of 5.4 ratings

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