Eggless Whole wheat rusk recipe | Atta Rusk

15 Feb Eggless Whole wheat rusk recipe | Atta Rusk

Last Updated on February 20, 2024 by blessmyfoodbypayal

Eggless Whole wheat rusk recipe with step wise pictorial and video method.

Rusk is one of the most common tea time snack in most of the Indian houses.

These are the mildly sweet crispy sticks made of flour, sugar and leavening agents.

Although egg version is also available in rusks but we have tried the eggless version and believe us, it was super delicious.

If we compare them to the store bought rusks, we will say that these homemade were not equal to the store bought one, but more delicious than those.

This dry snack goes great with a hot cup of tea or milk. Just dip it in and enjoy.

In our childhood, this used to be everyday evening snack with a cup of milk.

Also, when you can’t carry anything else, this is the best snack which can travel with you outside.

Earlier also, we have tried the suji rusk recipe with semolina and yeast. So in comparison to the semolina rusk, this wheat rusk is quite quick as it doesn’t have yeast.

INGREDIENTS FOR ATTA RUSK

FLOUR : To keep the rusk healthy, we have used whole wheat flour. Instead of Whole wheat flour, you can use all purpose flour too.

SUGAR : We have used bura sugar which comes in powdered form. If you are using granulated sugar, then powder it first before using.

MILK POWDER : This brings a unique richness to the recipe.

SEMOLINA : Semolina/suji bring that grainy texture to the rusk.

MILK : In addition to milk powder, use of milk bring more richness to the rusk.

OIL : oil provides the fat content to the recipe.

BAKING POWDER/SODA : These are the leavening agents which bring fluffiness and crispiness to the rusk.

SALT : A bit of salt will add the much needed sharpness. salt in all the sweet recipes always help in enhancing the sweetness.

CARDAMOM POWDER : Cardamom powder provides fragrance to the rusk.

STEP WISE PICTORIAL RECIPE OF EGGLESS WHOLE WHEAT RUSK RECIPE

1. Preferably take a wide and flat tray with shortest height.

2. Grease it with oil.

3. Sprinkle some wheat flour all over the tray.

4. Spread the flour inside the tray.

5. Turn down the tray so that excess flour is dusted out. Keep aside.

6. Take a bowl and place a sieve over it.

7. Add 1+1/4 cup flour, 1/4 cup milk powder, 1/2 cup powdered sugar, pinch of salt, 1/4 tsp cardamom powder, 1 tsp baking powder and 1/2 tsp baking soda.

8. Sift the ingredients in the bowl.

9. Add 2 tbsp semolina and mix.

10. Add 2 tbsp oil and mix.

11. Now slowly start adding milk and keep mixing the batter. For a smooth consistency of batter, about 1 cup + 2 tbsp of milk was used.

12. Transfer this batter into greased tray and spread evenly.

13. Place the tray in pre-heated oven and bake for 30 minutes @180 degree C in the middle rack with both the rods on.

14. Insert a toothpick and if it comes out clean, means bread is properly baked.

15. Bring the tray out and let bread cool down completely.

16. Take the bread out of the tray and place on chopping board.

17. For proper piece of rusk, you can use scale to cut bread into pieces. The bread is cut into the shape of rusk.

18. Arrange these pieces on a baking tray.
19. Bake in a pre-heated oven @150°C for 30 minutes initially.

20. Open the oven, turn the sides of the bread sticks.

21. Further bake @150°C for 30 minutes more or until bread sticks turn crisp.

22. As we like slightly dark brown rusk, so shifted the baking tray on top rack of the oven and baked just for 1 minute at @230°C with only top rod on. So can skip this part if don’t like the deep colour of rusks.

23. Bring the tray out and arrange all rusks on cooling rack for complete cooling.

Whole wheat rusks are ready.

ALSO SEE SOME OTHER DRY SNACKS RECIPE

• chorafali
• farsi puri recipe
• besan papdi recipe
• Nacho chips recipe (corn tortilla chips)
• soya sticks
• Besan masala sev recipe
• whole wheat papdi
• Homemade kurkure recipe

EGGLESS WHOLE WHEAT RUSK RECIPE – RECIPE CARD

Eggless Whole wheat rusk recipe

blessmyfoodbypayal

Eggless Whole wheat rusk recipe is a crispy indian biscotti, one of the most common tea time snack in most of the Indian houses.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course snacks

Cuisine Indian

Servings 20 Rusk

Ingredients

  

1 Cup = 200 ml

• 1.25 cup whole wheat flour (190 gram)
• 1/2 cup powdered sugar (100 gram - we used bura sugar)
• 1/4 cup milk powder (35 gram)
• 1 cup + 2 tbsp warm milk
• 2 tbsp Semolina/suji
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 2 tbsp oil
• 1/4 tsp cardamom powder

ADDITIONAL INGREDIENTS

• oil for greasing tray
• Flour for dusting tray

Instructions

 

• Preferably take a wide and flat tray with shortest height.
• Grease it with oil.
• Sprinkle some wheat flour all over the tray.
• Spread the flour inside the tray.
• Turn down the tray so that excess flour is dusted out. Keep aside.
• Take a bowl and place a sieve over it.
• Add 1+1/4 cup flour, 1/4 cup milk powder, 1/2 cup powdered sugar, pinch of salt, 1/4 tsp cardamom powder, 1 tsp baking powder and 1/2 tsp baking soda.
• Sift the ingredients in the bowl.
• Add 2 tbsp semolina and mix.
• Add 2 tbsp oil and mix.
• Now slowly start adding milk and keep mixing the batter. For a smooth consistency of batter, about 1 cup + 2 tbsp of milk was used.
• Transfer this batter into greased tray and spread evenly.
• Place the tray in pre-heated oven and bake for 30 minutes @180 degree C in the middle rack with both the rods on.
• Insert a toothpick and if it comes out clean, means bread is properly baked.
• Bring the tray out and let bread cool down completely.
• Take the bread out of the tray and place on chopping board.
• Invert the bread from the tray and place bread on cooling rack for cooling completely.
• Now it's a time to cutting. For proper piece of rusk, you can use scale to cut bread into pieces. The bread is cut into the shape of rusk.
• Arrange these pieces on a baking tray.
• Bake in a pre-heated y @150°C for 30 minutes initially.
• Open the oven, turn the sides of the bread sticks.
• Further bake @150°C for 30 minutes more or until bread sticks turn crisp.
• As we like slightly dark brown rusk, so shifted the baking tray on top rack of the oven and baked just for 1 minute at @230°C with only top rod on. So can skip this part if don't like the deep colour of rusks.
• Bring the tray out and arrange all rusks on cooling rack for complete cooling.
• Whole wheat rusks are ready.

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