How to make bakery style suji rusk at home
Suji rusk is a great accompaniment with chai. And my crispy suji rusk recipe is definitely a keeper ! it is unbelievably easy to make this suji rusk at home WITHOUT maida. Yes ! it is totally maida free.
Watch the full recipe here –
The first step is to make a bread loaf with suji instead of maida. And then toast its slices to make the crispy suji rusk. Now the key step is to mix the rava or suji with water and let it rest for a long time. This step make the dough elastic, gummy and sticky just like a maida dough.
When you first add water to the suji, you will see that it is difficult to form the dough. The rava granules are not cohesive at all. It will look like a wet sand mixture.
But after resting, this texture completely changes , when suji has the time to soak up the water , it becomes sticky and can be made into a bread dough easily.
This recipe of suji rusk is very versatile. I have added cardamom as a flavouring agent as most packaged suji rusk are cardamom flavoured. But you can make any flavour with this recipe. You can add garlic and pizza seasoning to make herbed suji rusk or methi and jeera to make masala suji rusk. Or any other flavour you can thing of ! there is literally no limitations to it.
To learn bread baking professionally you can also join my online bread baking course. Where I have covered lots of bread recipes like sandwich bread, multigrain bread, 100% wholewheat bread,etc and also provide complete after class support and guidance. You will find more details here.Print
make these delicious and crispy rusks made completely from suji, zero maida !
Fine Semolina – 270 gms or 1.5 cups
Water – 150 ml or ½ cup + 2 Tbsp
Salt – 6.5 gms or 1 tsp (heaped)
Milk Powder – 20 gms or 2 Tbsp
Powdered Sugar – 30 gms or 3.5 Tbsp
Instant Yeast – 2.5 gms or ¾ tsp ( If you want to use active dry yeast, watch my bombay sandwich calzone video)
Cardamom powder – ¼ tsp Butter – 20 gm or 2 Tbsp
- After 5 hours , it will become like a sticky dough. Add all the remaining ingredients and knead for 5 mins.
- Oil it well and put it in an oiled bowl for proofing. Let it proof for 35-40 mins.
- Then punch down the dough and divide it in 2 equal parts.
- Make loaves and place them in oiled tins that are dusted with flour.
- Cover and let them rise again till double.
- Pre heat oven at 200C for 20 mins
- Bake them at 200 C for 9 mins on top middle rack.
- Then transfer to a wire rack and let them cool completely.
- Slice the loaves to resemble rusk.
- Place on a baking tray and bake in a pre heated oven at 120 C till they become golden brown and crispy. Flip them over in between so that both sides get evenly toasted.
- Cool completely and then store in an airtight box. They will remain crispy and last for 3-4 weeks.