Rusk, Eggless Indian Homemade Tea Toast
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 60079 times
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 .
- 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.
Nutrient values (Abbrv) per rusk
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