Rusk, Eggless Indian Homemade Tea Toast

Rusk, Eggless Indian Homemade Tea Toast

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For many, especially the elders, tea-time is incomplete without rusk! Rusk is an indigenous tea toast that every Indian is proud of. It is basically a bread that is baked twice to make it super crisp, tasty and aromatic.

Ingredients like milk, castor sugar and cardamom powder are used in the dough to give the Rusk a rich yet mild flavour that goes perfectly with a cup of hot tea or coffee.

This jar snack can also be packed in kids’ tiffin boxes or served as an evening snack with a glass of milk. When slicing the bread make sure the slices are not too thick, otherwise the rusk will remain soft inside and you will not get the perfect crispness.

Have a go at other tea-time accompaniments like Methi Makai Dhebra or Crispy Masala Puri .

Rusk, Eggless Indian Homemade Tea Toast recipe - How to make Rusk, Eggless Indian Homemade Tea Toast

Preparation Time:    Baking Time:  65 minutes   Baking Temperature:  180°C (360°F)   Cooking Time:    Total Time:     Makes 30 rusks
Show me for rusks

Ingredients

2 cups plain flour (maida)
1 1/2 tsp instant dry yeast
2 tsp sugar
1/4 cup castor sugar
1/4 cup milk powder
1/2 tsp cardamom (elaichi) powder
2 tbsp oil
1/4 tsp salt

Method
    Method
  1. Combine the yeast, sugar and 2 tbsp of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
  2. Combine all the remaining ingredients in a deep bowl and mix well along with the yeast-sugar mixture and knead into a soft dough using enough water.
  3. Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour.
  4. Knead the dough again and put the dough into a greased rectangle aluminium tin of 250 mm. (10”) x 150 mm. (6”) and press well.
  5. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
  6. Bake in a pre-heated oven at 180°c (360°f) for 30 minutes.
  7. Cool it slightly, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife.
  8. Place all the slices in a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes, while turning it once in 15 minutes.
  9. Cool them completely and serve or store them in an airtight container. Use as required.
Nutrient values (Abbrv) per rusk
Energy46 cal
Protein1 g
Carbohydrates7.5 g
Fiber0 g
Fat1.3 g
Cholesterol0 mg
Sodium0.7 mg

Reviews

Rusk, Eggless Indian Homemade Tea Toast
 on 21 Aug 20 07:01 AM
5

Wonderful recipe! They turned out perfect on the first attempt. I made one change: I baked the rusks for 45 minutes at 300 F instead of 30 minutes at 350 F because I prefer them less dark.
Tarla Dalal
21 Aug 20 01:45 PM
   Tara thanks so much for trying our recipe, it means a lot to us. Thanks for your feedback.
Rusk, Eggless Indian Homemade Tea Toast
 on 19 Jul 20 05:16 PM
5

I tried this risk but it was chewy from middle though was crisp enough from outside and I made it exactly the same way you told to . What could the reason be ? .please advice . Thanks so much
Rusk, Eggless Indian Homemade Tea Toast
 on 25 Apr 20 07:31 AM
5

Can we substitute yeast for baking powder or Soda
Tarla Dalal
25 Apr 20 11:05 PM
   Hi Deepa, yeast cannot be substituted with baking soda or powder since all the ingredients have different purpose.
Rusk, Eggless Indian Homemade Tea Toast
 on 11 Mar 18 03:09 PM
5

Can we substitute maida for wheat flour
Tarla Dalal
12 Mar 18 08:49 AM
   yes you can try...