Rusk is a classic bakery snack enjoyed across India, especially with tea or coffee. This Pearl Millet Rusk recipe gives the traditional rusk a nutritious millet upgrade by using pearl millet (bajra) flour instead of refined flour.

Prepared by first baking a soft cake and then slicing and re-baking it for crispness, this millet rusk has a light texture, rich aroma, and long shelf life. It is an excellent homemade alternative to store-bought rusks and suits all age groups.

Ingredients

• Pearl millet flour – 100 g

• Butter – 100 g

• Castor sugar – 50 g

• Eggs – 3

• Baking powder – 5 g

• Cooking soda – 1 g

• Vanilla essence – 1 tsp

• Yellow food colour – 1 pinch

Preparation Method

1. In a planetary mixer or using a hand beater, cream the butter and castor sugar until light and fluffy.

2. Add eggs one by one, beating well after each addition until the mixture becomes airy.

3. Add pearl millet flour, baking powder, cooking soda, vanilla essence, and food colour. Mix thoroughly to form a smooth batter.

4. Preheat the oven at 180°C for 15 minutes.

5. Pour the batter into a greased cake pan and bake at 180°C for 20 minutes.

6. Remove from the oven and allow the cake to cool completely.

7. Cut the cake into square or bread-slice-shaped pieces.

8. Place the slices back in the oven and bake at 180°C for 20 minutes, turning sides halfway, until the rusks become crisp.

9. Cool completely before serving or storing.

Serving Suggestions

• Serve with tea or coffee

• Ideal as evening snack

• Suitable for long-term storage in airtight containers

Call to Action

Prepare this recipe using premium-quality pearl millet.
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