Thandai Nectarine Mini Galette
Description:
Thandai, a traditional drink associated with Holi and Mahashivrathri, is made from a blend of spices and nuts. It can be prepared as a drink, a dry powder, or used as a flavoring in desserts and savory dishes. This recipe incorporates Thandai into a delicious mini galette, with a twist of nectarine and whole grain flour. A perfect treat for breakfast or brunch, these mini galettes are both flaky and flavorful!
Cuisine: Fusion
Course: Dessert
Diet: Vegetarian
Ingredients:
-
For the Dough:
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 25 grams Unsalted Butter, cold and cubed
- 1/2 cup Curd (Dahi/Yogurt)
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For Thandai Powder:
- 1 tablespoon Cashew Nuts, finely chopped
- 1 tablespoon Melon Seeds
- 1/2 teaspoon Saffron Strands
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1/2 teaspoon Nutmeg Powder
- 1/2 teaspoon Fennel Seeds (Saunf), powdered
- 12 Whole Almonds (Badam), coarsely powdered
- 15 Pistachios, coarsely powdered
- 1 tablespoon Poppy Seeds, powdered
- 3 Whole Black Peppercorns, powdered
- 1 tablespoon Rose Petals
- Sugar, as required
- 1/4 teaspoon Cardamom Powder (Elaichi)
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For the Filling:
- 1 Nectarine, deseeded and cut into pieces
- 1 tablespoon Salted Butter, softened
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Instructions:
-
Make the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and cold unsalted butter. Mix until the butter is evenly incorporated. Gradually add the yogurt, a little at a time, until the dough comes together into a round ball, similar to chapati dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. -
Prepare the Thandai Powder:
Combine all the ingredients for the Thandai powder in a bowl. Mix well and store in an airtight container. -
Assemble the Galette:
Preheat your oven to 200°C (390°F). Take a small ball of dough and roll it out into a circle on a lightly floured surface. Place the nectarine pieces in the center of the dough, then sprinkle with a generous amount of Thandai powder. Fold the edges of the dough over the fruit to form a rustic crust. -
Bake:
Line a baking tray with parchment paper and place the assembled galette on it. Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the filling is tender. -
Serve:
Once baked, sprinkle a little more Thandai powder on top for extra flavor. Serve the Thandai Nectarine Mini Galette warm for breakfast, brunch, or as a sweet dessert after your meal.
Enjoy this unique and delicious twist on the traditional galette with a burst of Thandai flavor!
