Suji Rusk | Eggless Suji Rusk Recipe | Homemade Suji Rusk

Chai time is the best time of the day!
Suji Rusk is the perfect accompaniment and your tea and increases the enjoyment multifold.
Learn this recipe with easy to follow steps and make healthy, maida free, multiflavored suji rusks at home and make your small healthy snack a treat!
#homemadesoojirusk #homemadebreadrecipe #foodconnection #SOOJI #NOMAIDA #healthy #yeastfreebread #healthybread #egglessbaking #happyeating #breakfast #lunch #teatime #bakingandcooking #ruskwithtea
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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
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[@gunjangupta4597]

By far the best recipe 👏🏻👏🏻n superb explanation n tips 👌👌👌

[@ChefHasti]

Thanks so much 🙏

[@sujikavi2321]

Super recipe 👌👌. Very good preparation 👍👍

[@nosheenabbas4070]

Zaberdast I'll try soon inshallah ❤️

[@foodysvlog]

I loved the recipe. I definitely gonna try this.

[@harshildawda23]

Superb. Very well explained

[@ashwathirajin]

Fabulous recipe 👌

[@neelamkulkarni6147]

Very nice...going to try definitely..

[@chaitalivasani8480]

Osome Excellent receipe

[@intasartaqvi]

I will try now at home but without sugar . I think it will help me to cook perfectly. Thanks

[@poonamvashishth9496]

Superb recipe to make in oven ..

[@allabouttravelling8548]

Thank you for sharing proper recipe of rusk I've tried yesterday and it taste same as market rusk ...❤

[@shrutijain2105]

I made rusks using this recipe and it turned out to be good. My dough was formed but it was kinda sticky as compared to shown in video hence was unable to shape dough in loafs. But the bread was baked perfectly. For toasting I tried with temp 150 but it was taking time so I increased it to 180 and they were toasted beautifully. The only change I made is 1/2 TSP salt. Also for next time m gonna add more sugar as this tasted good but I felt they are less sweet.

[@Asmr_0nly]

perfect❤

[@RohitDabas]

Superb

[@user-rj4st1ix4e]

Thank you so much for this recipe!😊 I am going to make this super soon. So happy I found this video as I am not a fan of the preservative list on the store bought bought ones.

[@Unforgttwable]

Thank you so much for this recipe it tasted amazing

[@ChefHasti]

you are most welcome !

[@Garvittv444]

👍🏻👍🏻👍🏻wowwwww

[@marwaessam1036]

I am in love with ur work NOW i have to go check some more videos of ur channel and try more perfect and simple recipes

[@ChefHasti]

Awww...geee... Thanks so much!!... You can also follow me on instagram where I upload some different recipes from youtube 🤗

[@meenakshisean]

What is Bombay rava? Is it different from regular rava? We get Shaktibhog, Rajdhani company rava/sooji in Delhi. Can I use this to make rusk?

[@nehagoradia7880]

Too good👍

[@ChefHasti]

Thanks a lot 😊

[@ShivKumar-xd3dy]

When wr are toast the rusk . Then i turned on both the road or door open or not. Please reply.

[@pallavimysoremanjunath5574]

Hi, how do you get that brown colour on top . ? I just tried the recipe and mine is just white all over.

[@madhumaniharkabra2593]

What an amazing recipe. I made it today and you know they came out fabulous. Thankyou

[@ChefHasti]

Thanks for trying the recipe and your feedback !

[@godisgreat312]

Nice….

[@swetatolani9877]

What if chiroti rava is not available, is there a substitute that works equally well? Thanks.

[@dshkmolankar11]

I tired ur receipt it came out superb thnx u pls show bread receipe

[@i_g9854]

You are genius👍🏻

[@ChefHasti]

Thank u so much!

[@Fall_inlove_withus]

Otg mai kaise or kitna time tak rakhe

[@sudharamavana3898]

Tried this recipe. It's awesome. Only change I did was to reduce the salt by half a teaspoon. It's a must try recipe. My family loved it. Thank you very much.

[@ChefHasti]

Im glad you liked the recipe ! Thanks so much for leaving your feedback here 😊

[@hinabanu]

I made yesterday. Everything was well explained and recipe outcome was very good too. However the temperature you've mentioned to toast 120° was way too low. I had to turn it up to 150° and then toast them. Overall the recipe is accurate. For someone who prefers sweeter rusks increase the sugar coz this was slightly bland

[@ChefHasti]

Hey, Thanks for your feedback ! I am glad you liked the recipe.

[@mebrownii]

Hi she said 200°c not 120°

[@user-ki8xg4vd8k]

Mam breads bnane ki recipe sends kriye

[@telugubhakti108]

Does this procedure works if made like 10-20 kgs?

[@soniaansari8161]

I'm making this for the third time today. Second time I used the dough to bake buns. The rusks and the breads all turned out really well. Although my baking and proofing time is more than what you mentioned, but that's fair. A great recipe. Thank you. I just have one issue - my loafs open up a bit while baking in the oven! Should I roll them tightly? Or anything else I must be doing wrong?

[@ChefHasti]

Im so happy to hear that !

[@soniaansari8161]

@@ChefHasti sorry I added a concern in my msg. Can you please answer that. Thank you.

[@ChefHasti]

open up from top or bottom , I mean do they crack from the top or the joint at the bottom ?

[@soniaansari8161]

@@ChefHasti from the joint at the bottom

[@ChefHasti]

@@soniaansari8161 try to avoid using too much oil while rolling them , as it prevents the seam from sticking together. if they are still opening use some water to stick the bottom tightly.

[@chandrasekharkumar9022]

Awesome recipe with details mam hat's off and hurray and keep going on and on but mam can you post this recipe with out using oven plz 🙏🙏🙌

[@ChefHasti]

I will post it without oven too !

[@mahwishali336]

Can we use oil? Instead butter?? Or can use banaspti ghee instead butter?

[@davinderkaur7789]

Ma'am plz tell alternate of yeast

[@sanyuktarastogi5471]

Love your recipe ma’am. Just wanted to ask if it is possible to reduce the amount of the sugar or omit its usage at all.

[@ChefHasti]

Yes you can reduce the sugar by half. I wouldnt recommend completely removing it.

[@sanyuktarastogi5471]

@@ChefHasti thank you ma’am

[@iamnaveenkj]

Can I replace sugar with jaggery powder?

[@vandanavaryani1398]

Do we need to put bother the rods on or only lower rod of oven

[@ChefHasti]

Both rods... It will give even browning and crispiness

[@user-cd1te4gc3t]

Hello mam! I have tried the recipe exact but my problem is even if I preheat the OTG for 200°C and gave them milk wash my loaf dosent gets browning at the top either it doesn't bakes as well as shown it took me about 25 to 30 mins to bake it nicely and after that if I toast the rusks it gets harder .. please answer and also metion the toasting process in detail ..

[@ChefHasti]

Get your oven temperature checked.

[@madhumaniharkabra2593]

Can you please tell us how to bake on a microwave convection mode. Like how to place the tin directly on the plate or any stand.

[@ChefHasti]

Usually mocrowave convection oven has heating coil on top. If your oven also has top heating coil then place the tin on the stand, as that will give better browning.

[@madhumaniharkabra2593]

@@ChefHasti thank you

[@meenakumari7480]

Nice recepie 👌, but I have a doubt. I have instant dry yeast not active yeast, I already mixed 1/2 cup and 2 tbsp water at first to suji, now how can I activate my yeast with additional water . Is it works pl reply me!

[@ChefHasti]

u will need to increase a little rava. may be add 1/2Tbsp of rava to compensate for extra water. use only 1tbsp water to activate the yeast

[@zainabihsan-yx1jt]

what if u don't have aluminum tin

[@intasartaqvi]

After reading your last comment I reached the manual . It shows Microwave Oven . It has different modes: convention, grill and convention + grill modes. I am planning to try once again using Grill mode. What is your idea.

[@ChefHasti]

Use convection mode for baking

[@genpact1984]

Ma'am do I need to do 2nd baking both rod on and middle rack

[@ChefHasti]

yes

[@shivamverma-ud9cm]

Hi chef I followed the recipe carefully.The bread was amazing but when I made rusk they turned out to be very hard.Is it because of using 100 percent suji?

[@ChefHasti]

Not really... Did u slice them very thick ? If the bread does not have enough air pockets then it will be dense causing the rusk to be hard. Next time u can try increasing the 2nd proofing time to let the bread puff ul properly. And slice the bread thinky before toasting. U can also increase the oil/ butter by 5gns to get a more tender crumb

[@swati94948]

Very well explained. I will also try to make my suji rusk. Thank you for your video

[@ChefHasti]

You are most welcome. Please try the recipe and let me know your feedback!! ❤

[@ARVINDKRGARG]

If we take oil 1 tspn in 135 grm suji , dov is very oil and loose . Pl suggest which measurement taken 10 grm or 1 tbsn ?

[@ChefHasti]

You can use either, both will give good result.

[@chaitalivasani8480]

After the 1st baking..Can we just call it semolina bread nd have it as a normal sandwich bread

[@ChefHasti]

Yes, u can

[@intasartaqvi]

This time I reduced the heat upto 60% and time limited to 4 minutes to keep a check. This time it did not burn out ,but got harder. Possibly you are indicating the right mistake . I have microwave rather than oven .

[@rinkuprajapati856]

Yeast ko warm water me active karke use Karna ho to kese Kare

[@ChefHasti]

agar aap active dry yeast use karenge, to usse bohot kum warm water mein dal kar use karna padega. warna dough loose ho jaayega.

[@kitchentadka]

Hello mam Is there any replacement to milk powder

[@ChefHasti]

Yes you can make the dough with milk instead of water. It will be less rich than this recipe but its better than to use just water.

[@kitchentadka]

Thank you much Have tried yesterday itself with just water, will definitely try with milk next time n share the results

[@amatullah5474]

Hello mam, I tried your recipe yesterday, I use very finest semolina, after adding water in semolina, semolina became crumbly form, not a dough form. Even after resting and kneading for 5 min the mixture looked like same as suji ka halwa, not a dough. Any suggestions please

[@ChefHasti]

U rested it for how long?

[@amatullah5474]

@@ChefHasti 3h

[@ARVINDKRGARG]

It's Active yeast or Instant yeast ? Pl confirm

[@ChefHasti]

It is instant yeast

[@ARVINDKRGARG]

Madam, pl post video for making Cake Rusk .

[@ChefHasti]

Will try to do so soon

[@santoshsharma819]

Mare tosht narm kyo rhte h salusn batao

[@ChefHasti]

temperature kum kardo and thodi der aur bake kardo

[@lovelive4904]

45 hours rest the semolina?

[@ChefHasti]

Not forty five , four or five hours.

[@RohitDabas]

I m thinking to start rusk business will u help me ?

[@ChefHasti]

sure, I will try my best. please email your queries to [e-mail]

[@Healthy-Insights]

Can we skip milk powder??

[@ChefHasti]

yes, u can try using milk instead of water in that case. milk solids add richness to the rusk.

[@jaishridahat707]

Can we skip the sugar??

[@ChefHasti]

no

[@ARVINDKRGARG]

How much time set for back rusk?

[@ChefHasti]

15 mins or till the rusk gets crispy

[@ARVINDKRGARG]

@@ChefHasti if we bake 15 minuts , Rusk is burn ... only 5/6 minuts is required for brown crispy

[@ChefHasti]

@@ARVINDKRGARG then you can reduce the time. every oven js different. my oven is big so in my oven it takes 15 mins. Also sometimes ovens internal temperature may be higher than the thermostat setting. I use a thermometer to check my ovens temperature to be sure. Is you oven caliberated properly ? it may be over heating. anyways since the bread is already cooked, we are only drying it out so fixed timing is not of importance. just bake till the rusk gets crispy. at lower temperature, time taken will be more but colour will remain light brown. at higher temperature the rusk may burn.

[@ARVINDKRGARG]

@@ChefHasti okay

[@marwaessam1036]

I DID ITTTTTTTTTTT U R AMAZING THANK U SOOOOOOO MUCH U R MY BEST FRIEND IT'S PERFECT AND EAAAAAAAAASY TO MAKE BUT I NEED TO TRIPLE THE INGREDIENTS TO MAKE MOOOOORE AND I WILL PUT LESS SUGAR IT'S SWEET AND I'LL TRY IT WITH CUMIN AN ANISE FLAVORS HOW TO SEND U PHOTOS HOW IT CAME OUT

[@ChefHasti]

yes this recipe is sweetish with a hint of cardamom as thats how rusk is sold here in india. you can halve the amount of sugar and add any flavours of your choice. other than cumin even mixed herbs and garlic rusk tastes delicious !

[@ChefHasti]

you can share the images with me on my email id or on facebook or instagram. my page is @chefhasti.

[@ARVINDKRGARG]

As per our measurement - 1tbsp - 15 mil as u show 2 tbsp or 20 ml , pl confirm what is ok 1 tbsp is 15 ml or 10 ml

[@ChefHasti]

1Tbsp = 15ml water . In case of water volume and weight is same. That is 1tbsp water = 15ml = 15gm. But melted butter's density is less than water. so 15ml butter = 10gm butter. Thats why 2 Tbsp butter = 20gms NOT 30gms.

[@ARVINDKRGARG]

@@ChefHasti US tablespoons to grams Conversion Chart on google: 1 US tablespoon - 14 grams

[@ChefHasti]

1 tbsp = 14.78676gms.

[@ranishamim1752]

1:14 actual recipe starts

[@dhruvidesai8110]

Without yeast option

[@ChefHasti]

You can follow my strawberry cake recipe to make the basic sponge. And then toast the cake pieces as shown in this video

[@dhruvidesai8110]

@@ChefHasti ty mam

[@marwaessam1036]

can't we use all purpose flour!

[@ChefHasti]

Yes you can. However,This recipe is not using all purpose flour .

[@marwaessam1036]

thank u so much but i asked because iam in egypt i don't know if we have semolina .. i tried rusk while i was in ksa and am craving it while pregnant

[@ChefHasti]

@@marwaessam1036 i understand. Basically you can bake any sweet rich bread recipe in this type of a loaf shape. The bread should have a slight sweet hint and either eggs or milk solids . Slice it and then dry it in the oven like ive dried my rusk. Its essentially the same thing.

[@nargismumtaz3689]

Let me point out two things 1.In your pic you are showing put Active dry yeast 2.5gm ok n u put it on you dough with other ingredients.Now you are telling take 2tspwater n dissolve the active dry yeast.Which is right the pic. or dissolve it in water to froth?The salt you are advising to put after 1st proofing.Please don't mislead try simple way n correct your mistake if you agree.

[@ChefHasti]

In the video I have used instant yeast. I have mentioned in the audio that if u want to use active dry yeast you will need to froth it with water. This is not sourdough. In regular bread recipe when commercial yeast is added salt CAN be added before first proofing. Yeast in homemade sourdough culture is very delicate and salt may retard its development hence salt is added after first proofing. This is not the case with commercial yeast. This recipe has worked for a lot of people. You can try it and verify for your self. I have not given any misleading information to the best of my knowledge.

[@intasartaqvi]

I tried three times . The cooking ended up with such harder pieces that can not be broken by hand or teeth . I had to throw it away. Please indicate the mistake .

[@ChefHasti]

Did u get proper rava bread before u toasted it?

[@intasartaqvi]

@@ChefHasti I think so. I checked before keeping in microwave, after 4 minutes I checked by dipping the spoon it was soft , I took out and cut into pieces it was soft enough, easily pieces were cut. Then I kept in microwave now it becomes harder .

[@ChefHasti]

@@intasartaqvi u cant make this recipe in microwave. it needs an oven.

[@intasartaqvi]

@@ChefHasti is oven and microwave are two different instruments .?

[@anshikapuri5832]

Superb