Cookies & Cakes

Nankhatai (Cardamom Biscuits) Recipe

Nankhatai (Cardamom Biscuits) Recipe

Nankhatai (Cardamom Biscuits) Recipe

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cuisine Pakistani
Servings 6
Calories 63 kcal


  • 3 pods Green Cardamom
  • 40  g Icing Sugar
  • 100  g Unsalted Butter
  • 70 g Flour
  • 25 g Gram Flour
  • 25 g Semolina
  • 24 Chopped Almonds & Pistachios


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