Description
make these delicious and crispy rusks made completely from suji, zero maida !
Ingredients
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
Instructions
- 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.
