Imported from Instagram
Homemade Suji Rusk
Crispy, light, and perfectly golden eggless semolina toasts that are much better than store-bought. These double-baked biscuits are perfect for dipping in tea and can be stored for up to a month.
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Ingredients
- 1 packet Rawa (semolina; soaked for 20 minutes)
Steps
- 1
Begin by soaking the rava (semolina) for 20 minutes to soften.
- 2
Add the remaining ingredients (as specified in the author's reference) to the soaked rava.
- 3
Knead the dough for approximately 10 minutes until it becomes smooth and elastic.
- 4
Place the dough in a bowl and let it proof for about 2 hours until significantly risen.
- 5
Degas the dough by gently punching it down, then smoothen it out.
- 6
Divide the dough into 3 equal parts.
- 7
Shape each part into a loaf as shown in the video.
- 8
Let the shaped loaves proof for another 45 minutes.
- 9
Bake the loaves until fully cooked (first bake).
- 10
To turn the bread into rusk, slice the baked loaves and bake them again until they are crispy and golden brown.
Notes
The author notes that these stay good for up to a month when stored properly in an airtight container. The specific measurements for secondary ingredients like yeast, sugar, or oil were mentioned as being in the caption but were not provided in the source text; typical rusk recipes use approximately 1 tsp yeast and 2-4 tbsp oil/butter per 500g rava.
Nutrition per serving
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