Perfect Tea Time Sooji Rusk

• Rest_dough semolina batter for 30 minutes (if using coarser semolina)

Nutrition values are AI-estimated based on ingredients.

• Fine semolina: 1 cup
• Granulated white sugar: 1/3 cup
• Baking powder: 1 teaspoon
• Baking soda: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Green cardamom powder: 1 teaspoon
• Coarsely crushed fennel seeds: 1 teaspoon
• Refined sunflower oil: 2 tablespoons (30ml)
• Milk: 160ml

1. 1Combine all dry ingredients (semolina, sugar, baking powder, baking soda, salt, cardamom powder, and crushed fennel seeds) in a bowl and mix thoroughly.
2. 2Pour refined sunflower oil into the dry mixture.
3. 3Gradually add milk in stages while continuously whisking the batter until a smooth, thick consistency is achieved.
4. 4Cover the batter bowl with a plate and let it rest for 20-25 minutes (or 30 minutes if using coarser semolina) to allow the semolina to absorb liquids and soften.
5. 5Preheat the oven to 170°C.
6. 6Prepare a rectangular loaf tin by lightly greasing it with oil and lining it with parchment paper.
7. 7Pour the prepared semolina batter into the lined tin, spread evenly with a spatula, and gently tap to settle the batter.
8. 8Bake the batter in the preheated oven at 170°C for 20-25 minutes until it forms a golden-brown cake.
9. 9Remove the cake from the oven and allow it to cool completely in the tin, then carefully demould it onto a cutting board.
10. 10Slice the cooled cake into uniform rectangular pieces, approximately 1 cm thick, to resemble traditional rusk shapes.
11. 11Arrange the sliced semolina pieces on a baking tray lined with parchment paper.
12. 12Return the baking tray to the oven for a second bake at 140-150°C, baking each side for 15-20 minutes until they achieve a deep golden-brown color and crisp texture, flipping halfway through.
13. 13Let the rusks cool completely before serving.

These instructions are our analysis of the original video. Watch on YouTube →