The Easiest Indian Cake Rusk Recipe ( Eggless)

Step 1

Preheat your oven at 170 C. Grease an 8" pan very well. You can line it with parchment paper too.

Step 2

Sift flour, baking powder, baking soda, and milk powder in a bowl.

Step 3

In another bowl, cream the butter and sugar until light.

Step 4

Whisk in the yogurt.

Step 5

Add the wet ingredients to the dry ingredients. Fold in the fennel seeds.

Step 6

Transfer the batter to your prepared pan and level the batter.

Step 7

Bake at 170 C for 25-30 minutes or until a skewer inserted in the center comes out clean.

Step 8

Let the cake cool completely.

Step 9

Cut the cake in half and then into thin slices.

Step 10

Place them on a baking tray lined with parchment paper or Silpat.

Step 11

Bake for another 20-25 minutes at 160 C or until the rusks are golden and crispy.Halfway through the baking time, flip the rusks so they are evenly baked.

Step 12

Cool completely and serve with hot mugs of tea. Enjoy!