Ground almonds, fragrant saffron, and a hint of cardamom come together in these Saffron Cherry Nan Kathai, a traditional shortbread-style biscuit that offers a melt-in-the-mouth texture. The addition of chickpea flour and semolina gives them a distinctive, slightly nutty depth, while the cracked surface provides a classic look that pairs beautifully with a cup of afternoon tea.

Coated in a mixture of crushed pistachios and dried rose petals, these biscuits are topped with a bright glace cherry for a sweet finish. They balance a delicate sweetness with earthy, floral undertones that develop even further as they cool. Because they store well in an airtight container for up to three weeks, they are a practical option to have on hand for guests or when you want a quick, homemade snack throughout the week.

The dough is soft and pliable, making it easy to portion into uniform rounds before baking. As they expand in the oven, the characteristic cracks appear, signaling that they have reached their ideal crumbly consistency. These treats are straightforward to prepare, relying on high-quality ghee to provide that signature richness that defines authentic Indian baking.

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If you enjoy the delicate, floral notes of this buttery shortbread, you might appreciate exploring other ways to incorporate these ingredients into your baking. For a classic variation that highlights the aromatic spice, try our traditional saffron naan kathai. If you are looking to experiment with the savory potential of fruit, the meatballs in Aleppo pepper cherry sauce offer a bold, spiced profile that balances sweetness and heat in a completely different direction.

Try Next: 12 Easy Bread Recipes To Bake At Home

Key Ingredients

Ghee: Provides the essential rich, buttery base for the cookie dough.
Saffron: Crisped and crushed to infuse the dough with a distinct aromatic profile.
Ground almonds: Adds a nutty depth and helps create the signature crumbly texture.
Cardamom: Incorporated to provide a warm, floral spice notes throughout the biscuit.
Chickpea flour: Contributes to the traditional sandy and melt-in-the-mouth consistency of Nan Kathai.
Glace cherries: Used as the classic colorful topping pressed into the center of each ball.
Nut mixture: A blend of pistachios, almonds, and rose petals used to coat the exterior.

Elegant Flavors for Your Next Afternoon Tea

Cherry Tomato Shakshuka With Seared Swordfish provides a savory way to utilize vine-ripened tomatoes and fresh seafood if you prefer a main course over dessert.
Corn Panna Cotta With Cherry Compote echoes the fruit-forward profile of our nan kathai by pairing a silky, subtle base with a bright berry finish.
Saffron Custard Kunafa Tart is an excellent choice if you want to feature more of that signature golden spice in a sophisticated, crisp pastry format.

Saffron Cherry Nan Kathai

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Ingredients

125g Castor sugar125g soft ghee125g ground almonds4 tablespoons oil1 teaspoon saffron threads1 teaspoon ground cardamon1 tablespoon fine samolina1 tablespoon chick pea flour1/2 teaspoon baking powder1/4 teaspoon bicarbonate of sodaAbout 280g Plain flour

Decorations

15 Glacé cherries ( cut half )1/2 cup Nut mixture( crushed almonds, pistachios, and edible dried rose petals)

Method

On a low heat, add the saffron to a small pan and heat until crisp. Do not brown or burn. Crush the saffron finely once cool.Preheat the oven to 160c and line a baking tray with baking paper.Place sugar and ghee in a mixing bowl. Beat until pale and fluffy.Add the oil, saffron, and cardamon. Beat further until light and pale.Add the ground almonds, samolina, chick pea flour, baking powder, and bicarb soda.Mix until combined.Now add in the flour, a little at a time, until you get a nice soft pliable dough.You might need less, i had about 1/4 cup left that i did not use.So do not add it all at once.Roll into 30 balls, each of about 22g and 3.5cm in diameter.Dip each ball gently into the nut mixture. Ensure that it’s coated well.Stud each nut coated ball with a glacé cherry and press down.It doesn’t matter if the ball cracks a little.Place on a baking tray spaced out a little.Bake for 15 minutes.They will crack on the top as it bakes. That’s what makes a perfect nan kathai.Leave to cool on the baking tray for 5 minutes before placing it to a cool completely on a wire rack.Enjoy!Note: Store in an airtight container in a cool place for up to 2 – 3 weeks.

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