Eggless Suji Rusk Recipe | Bakery-Style Tea Time Rusks

Rava Cake Rusk | Eggless Suji Rusk Recipe | Bakery-Style Tea Time Rusks #RavaCakeRusk #SujiRusk #BakeryStyleRusk #TeaTimeSnacks #EgglessBaking 📖 Crispy, crunchy, and golden-brown Rava Cake Rusks – just like bakery style! 🍪 Made with pre-roasted fine rava, a touch of milk powder, and baked twice for the perfect crunch. These eggless suji rusks are the ultimate chai-time snack you’ll love dipping in your tea or coffee! 🧾 Ingredients: Rava (semolina, roasted & powdered) – 200 g (1¼ cup) Maida (all-purpose flour) – 50 g (⅓ cup) Milk powder – 10 g (1 tbsp) Milk (lukewarm) – 120 ml (½ cup) Sugar (powdered) – 100 g (½ cup) Ghee / Butter (soft) – 80 g (⅓ cup) Curd – 80 g (⅓ cup) Baking powder – 1 tsp Baking soda – ¼ tsp Cardamom powder – ½ tsp Salt – ¼ tsp Dry fruits (optional) – 2 tbsp 🔪 Method: Step 1: Make Rava Cake In a bowl, whisk ghee/butter + powdered sugar until light & creamy. Add curd and beat until smooth. Mix in lukewarm milk, cardamom powder, salt, and milk powder. Sieve together rava + maida + baking powder + baking soda. Fold gently into wet mix. Add chopped dry fruits if using. Pour batter into a greased 6×6 cake pan or  loaf tin. Bake at 170°C for 35–40 mins, or until a toothpick comes out clean. Cool completely before slicing. Step 2: Make Rusk Slice the cooled cake into 1 cm thick slices. Arrange slices on a baking tray. Bake at 150°C for 20–25 mins, flipping once halfway, until crisp & golden. Cool completely before storing in an airtight container. ✨ Pro Tips for Perfect Bakery-Style Rusk   ✔ Use fine roasted suji powder for smooth texture.   ✔ Double-baking at low temp ensures long-lasting crispness.   ✔ Stays fresh for up to 3 weeks in an airtight jar. 👉 Best enjoyed with chai ☕ or coffee! 💙 If you liked this recipe, don’t forget to LIKE 👍, SHARE ↗, & SUBSCRIBE 🔔 to my channel Easy Cooking with Das for more bakery-style recipes. #RavaCakeRusk #SujiRusk #BakeryStyleRusk #TeaTimeSnacks #EgglessBaking #EasyCookingWithDas