Sooji rusk

HOW TO MAKE SOOJI TOAST / HOMEMADE SOOJI TOAST RECIPE

BY DISHA LAHORI

These sooji biscuits are known as Tea Rusks, and are crispy and crunchy biscuits that are similar to a piece of toasted bread.

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk.

INGREDIENTS [ 1 CUP – 250 ML ]

• Maida / Flour – 1/2 cup
• Fine sooji – 1 cup
• Milk powder – 3 tbsp
• Salt – 1/4  tsp
• Cardamom pwdr – 1/2 tsp [ optional ]
• sesame seeds – 2 tsp
• Active dry yeast – 1 tsp
• Sugar pwdr – 3 tbsp
• Unsalted melted butter – 3 tbsp
• Lukewarm water –   3/4 cup
• Baking  tin greased
• Unsalted butter to brush

PREPARATION

1. Take a bowl ,add 2 tbsp sugar + salt +  warm water + milk powder  ,mix well.
2. Sieve the flour in a mixing bowl .
3. Blend the sooji in mixie once.
4. Mix the sooji + maida and keep aside .
5. Add yeast and mix it .

Sooji toast made by – BHAVIKA BAJAJ 

METHOD [ 24 RUSKS ]

Gradually add the milk mixture and start mixing with a spoon.

No need to knead the dough , just mix it  .

Cover and keep aside for 1 hr.

The dough would have doubled in size.

The dough will be very sticky .

Add 2 tbsp sugar + 4 tbsp melted butter

Sprinkle  cardamom pwdr all over .

Start kneading .

Knead well ATLEAST FOR  5  TO 8 MINS  .

[ if the dough is wet , you can add little flour ]

Divide the dough into 2 equal portions .

Flatten one portion ,roll it into a circle of ½ inch thickness .

Now roll it into a spiral log .

Tuck in both the ends .

Give a smooth final touch all over with hands .

Place it in a greased tin .

Cover and keep aside for 1 hr .

Preheat the oven at 180 * C.

Bake it for 25 mins .

Cover and keep aside for 5 mins.

Allow it to cook on a rack for 10 mins. .

Once it cools slice it into equal rounds of ¼ inch thickness .

Bread is ready .

HOW TO MAKE RUSK

Arrange the bread on the tray again .

Bake it  for 15 mins on  180 * [ Baking time differs from oven to oven – so be careful ]

KEEP A WATCH , SMALLER PIECES TAKES LESS TIME .

Now flip and bake on other side for 15 mins for 180 *

[ smaller size bread slice will take less time . Bake them for just 5 mins ]

Again transfer the rusk to a rack and allow it to cool.

The rusk will become more crisp on cooling .

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