Rusk

My husband loves to have rusk with his morning tea sometimes. I wanted to bake rusk at home and did it. It had eggs as ingredient and he complained of slight smell of egg. I tried a second time without egg, but it also didn’t come up to his expectations. This was my third attempt and he was totally satisfied with the outcome.

Ingredients

2 cups refined flour (maida)

1 tsp baking powder

¾ tsp baking soda

½ cup ghee

½ cup powdered sugar

1 cup condensed milk

1 cup milk

Instruction

·         Sieve the maida, baking powder and baking soda twice and keep aside.

·         Melt the ghee, add the powdered sugar and beat well.

·         Pour in the condensed milk and beat it again.

·         Add 1 tbsp of maida and mix well. Add a little of milk and beat again. Keep repeating this till all ingredients are mixed in.

·         Preheat the oven to 180 degrees.

·         Take a rectangular baking box, grease and sprinkle dry maida in it. Pour the batter into it and bake for 25 minutes.

·         Reduce the temperature to 160 degrees and bake for another 20 minutes. Insert a tooth pick into the center and the cake is done if it comes out clean. Otherwise bake for another 5 to 10 minutes.

·          Take it out and allow it to cool. Make slices and put inside the oven and bake at 180 degrees for 20 minutes (no preheating now).