Milk Rusk, Indian Tea Rusk
by Tarla Dalal
rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with 28 amazing images.
rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk is a crunchy biscuit enjoyed by dipping in hot masala chai. Learn how to make Indian milk rusk.
To make rusk, 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. 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. Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour. 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. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 180°c (360°f) for 30 minutes. Cool it slightly, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife. 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. Cool them completely and serve or store them in an airtight container. Use as required.
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 homemade cake rusk a rich yet mild flavour that goes perfectly with a cup of hot tea or coffee.
The sweet tea rusk can also be packed in kids’ tiffin boxes or served as an evening snack with a glass of milk. Have a go at other tea-time accompaniments like Methi Makai Dhebra or Crispy Masala Puri.
Tips for making rusk. 1. Ensure the maida is lump free. Sieve it if necessary. 2. Use yeast from a packet which is unopened or recently opened for best texture. 3. Always bake in the middle rack of the oven to ensure uniform baking. 4. We suggest you cool the cake for at least for an hour, the first 15 minutes can be in the tin and the remaining time can be on the rack. If the cake is not well cooled, it might turn crumbly. 5. 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. 6. Remember to turn the rusk while baking to ensure uniform baking on both the sides.
Enjoy rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with step by step photos.
Milk Rusk, Indian Tea Rusk recipe - How to make Milk Rusk, Indian Tea Rusk
Preparation Time: Baking Time: 65 minutes Baking Temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 30 rusks
For Milk Rusk
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 cardamoms (elaichi) powder
2 tbsp oil
1/4 tsp salt
For milk rusk
- For milk rusk
- To make {span class="bold1"}milk rusk{/span}, 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.
- 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.
- Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour.
- 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.
- Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
- Bake in a pre-heated oven at 180°c (360°f) for 30 minutes.
- Cool it completely, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife.
- 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.
- Cool the {span class="bold1"}milk rusk{/span} completely and serve or store them in an airtight container. Use as required.
if you like rusk
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what is rusk made of?
- Rusk is made of 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 and 1/4 tsp salt.
for the yeast sugar mixture
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For the yeast sugar mixture, add 1 1/2 tsp instant dry yeast in a bowl.
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Add 2 tsp sugar. This helps to activate the yeast.
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Add 2 tbsp of warm water.
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Mix well.
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Cover it with a lid and keep aside for 10 minutes. This is how the yeast mixture will look like. It will turn frothy.
for the dough of rusk
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For the dough of rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk, add 2 cups plain flour (maida) in a deep bowl. Ensure the maida is lump free. Sieve it if necessary.
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Add 1/4 cup castor sugar.
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Add 1/4 cup milk powder.
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Add 1/2 tsp cardamom (elaichi) powder. This adds a pleasant rich taste to the rusk.
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Add 2 tbsp oil.
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Add 1/4 tsp salt.
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Add the yeast-sugar mixture.
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Mix well. This would take 1 to 2 minutes.
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Knead into a soft dough using enough water.
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Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour. This is for the dough to rise.
how to make rusk
- To make rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk, knead the dough again to remove trapped air if any.
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Put the dough into a greased rectangle aluminum tin of 250 mm. (10”) x 150 mm. (6”) and press well.
-
Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes. At this stage the dough will rise slightly further.
-
Bake in a pre-heated oven at 180°C (360°F) for 30 minutes. Always bake in the middle rack of the oven to ensure uniform baking. Cool it completely. We suggest that you cool the cake for at least half hour, the first 15 minutes can be in the tin and the remaining time can be on the rack. If the cake is not well cooled, it might turn crumbly.
-
Cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife. 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. Also ensure that you cut through completely so as to form pieces which are easy to separate.
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Place all the slices in a baking tray.
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And bake them in a pre-heated oven at 180°C (360°F) for 30 minutes, while turning it once in 15 minutes.
-
Cool rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk completely and serve or store them in an airtight container. Use as required.
tips for making rusk
-
Ensure the maida is lump free. Sieve it if necessary.
-
Use yeast from a packet which is unopened or recently opened for best texture.
-
Always bake in the middle rack of the oven to ensure uniform baking.
-
We suggest you cool the cake for at least for an hour, the first 15 minutes can be in the tin and the remaining time can be on the rack. If the cake is not well cooled, it might turn crumbly.
-
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.
-
Remember to turn the rusk while baking to ensure uniform baking on both the sides.
| Energy | 46 cal |
| Protein | 1 g |
| Carbohydrates | 7.5 g |
| Fiber | 0 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 23.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 10.6 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.7 mg |
| Potassium | 9.5 mg |
| Zinc | 0 mg |
Hi mam.I tried ur recipe for rusk but my rusk turned hard in d end.Secondly dough didn''t turn fluffy even after adding yeast.pls let me know what went wrong.
Great recipe. Turned out perfectly the very first time! I made some modifications: I added 1 tbsp of saunf (aniseed) which I love in rusk! I used 1/4 cup atta and 1-3/4 maida. Also, I used sourdough starter instead of commercial yeast. Turned out perfectly crisp!
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.
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
Can we substitute yeast for baking powder or Soda
Can we substitute maida for wheat flour