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suji rusk made by chef hasti


  • Author: Hasti Goradia Parekh
  • Prep Time: 5 HOURS
  • Cook Time: 20min
  • Total Time: 5 hours 20 minutes
  • Yield: 18-20 rusks


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


  1. After 5 hours , it will become like a sticky dough. Add all the remaining ingredients and knead for 5 mins.
  2. Oil it well and put it in an oiled bowl for proofing. Let it proof for 35-40 mins.
  3. Then punch down the dough and divide it in 2 equal parts.
  4. Make loaves and place them in oiled tins that are dusted with flour. 
  5. Cover and let them rise again till double.
  6. Pre heat oven at 200C for 20 mins
  7. Bake them at 200 C for 9 mins on top middle rack.
  8. Then transfer to a wire rack and let them cool completely.
  9. Slice the loaves to resemble rusk. 
  10. 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.
  11. Cool completely and then store in an airtight box. They will remain crispy and last for 3-4 weeks.