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Punjabi Milk Rusk Recipe

Punjabi Milk Rusk Recipe

Learn how to make authentic homemade Punjabi Milk Rusk with this easy baking recipe. These twice-baked bread sticks are enriched with milk and cardamom for the best flavor. Perfectly crisp yet tender, these rusks are ideal for dunking in your morning chai.
Difficulty:
Prep Time:
40 mins
Cook Time:
35 mins
Serves:
24 rusks
Rows of golden-brown, perfectly crisped Punjabi Milk Rusk sticks arranged in a criss-cross pattern on a vintage brass thali, with soft natural light streaming through, highlighting their crunchy exterior and subtle sheen from the milk wash. A cross-section view reveals the light, airy center with fine crumb structure, while close-ups capture the caramelized sugar crystals sparkling on top. Scattered cardamom pods and a small brass cup of masala chai complete the styling on a textured cotton napkin, with steam rising gently from the tea, suggesting the perfect pairing for these traditional rusks.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">250ml warm milk</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">2 eggs</li><li class="ingredients-single-item">1 tsp cardamom powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the milk wash:</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">1 tbsp sugar</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp serrated knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine warm milk (around 40°C - not hot or you'll kill the yeast) with 1 teaspoon of sugar from the measured amount. Sprinkle the yeast over the top and let it sit for 10 minutes until frothy and activated. This activation step ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine flour, remaining sugar, cardamom powder, and salt. Make a well in the center and add the activated yeast mixture, softened butter, and eggs. Using the dough hook, mix on low speed until combined, then increase to medium and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size. The slow fermentation develops flavor and creates the perfect texture for rusks.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Punch down the dough to release air bubbles, then divide it into 3 equal portions. Shape each portion into a log about 20cm long. Place the logs on a parchment-lined baking sheet, leaving space between them for expansion. Cover again and let rise for 30 minutes or until puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C. Prepare the milk wash by warming the milk and dissolving the sugar in it. Brush the tops of the logs generously with the milk wash, which will give your rusks their characteristic sweet crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 20-25 minutes until the logs are golden brown and sound hollow when tapped on the bottom. Remove from the oven and allow to cool completely on a wire rack for at least 1 hour. The cooling period is crucial for achieving the right texture when slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once cooled, use a sharp serrated knife to slice each log into 2cm thick slices. Arrange the slices on baking sheets, cut side up. Reduce oven temperature to 150°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the slices to the oven and bake for about 10 minutes, then flip each piece and bake for another 10 minutes until both sides are crisp and golden. The second baking (which makes these truly "rusks") removes moisture and creates that perfect crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the rusks to cool completely before storing. They will continue to crisp up as they cool. Store in an airtight container, where they'll keep fresh for up to 3 weeks. Enjoy with a steaming cup of chai for the authentic Punjabi experience!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Punjabi Milk Rusk?

Traditional Punjabi Milk Rusk requires all-purpose flour, sugar, yeast, milk, butter, eggs, cardamom powder, and salt. The signature milk wash topping is made with milk and sugar, giving these twice-baked treats their characteristic sweet crust and golden colour.

How to cook Punjabi Milk Rusk at home?

Learn how to cook Punjabi Milk Rusk by preparing a cardamom-infused enriched dough, shaping it into logs, and baking until golden. After cooling, slice the logs and bake again at a lower temperature until crisp on both sides. This twice-baking process creates the perfect crunch ideal for dunking in chai, while maintaining a tender interior.

What makes rusks different from regular biscuits or bread?

Rusks undergo a twice-baking process that sets them apart from regular biscuits or bread. The first baking creates a soft loaf, which is then sliced and baked again at a lower temperature to remove moisture. This produces the characteristic dry, crisp texture that's perfect for dunking without quickly disintegrating.

How long do homemade milk rusks stay fresh?

When stored in an airtight container at room temperature, homemade milk rusks can maintain their freshness and crispness for up to 3-4 weeks. Their low moisture content after the second baking creates a naturally shelf-stable treat, making them perfect for batch preparation.

Can I add different flavours to traditional milk rusk?

Absolutely! While cardamom is traditional, you can experiment with saffron, cinnamon, nutmeg or vanilla. Some bakers add nuts like almonds or pistachios, or dried fruits like raisins. For a modern twist, try adding orange zest, chocolate chips, or even a touch of rose water.

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Sprinkle the yeast over the top and let it sit for 10 minutes until frothy and activated. This activation step ensures your dough will rise properly." }, { "@type": "HowToStep", "name": "Make dough", "text": "In the bowl of your stand mixer, combine flour, remaining sugar, cardamom powder, and salt. Make a well in the center and add the activated yeast mixture, softened butter, and eggs. Using the dough hook, mix on low speed until combined, then increase to medium and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl." }, { "@type": "HowToStep", "name": "First rise", "text": "Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size. The slow fermentation develops flavor and creates the perfect texture for rusks." }, { "@type": "HowToStep", "name": "Shape dough", "text": "Punch down the dough to release air bubbles, then divide it into 3 equal portions. Shape each portion into a log about 20cm long. Place the logs on a parchment-lined baking sheet, leaving space between them for expansion. Cover again and let rise for 30 minutes or until puffy." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Preheat your oven to 180°C. Prepare the milk wash by warming the milk and dissolving the sugar in it. Brush the tops of the logs generously with the milk wash, which will give your rusks their characteristic sweet crust." }, { "@type": "HowToStep", "name": "First bake", "text": "Bake for 20-25 minutes until the logs are golden brown and sound hollow when tapped on the bottom. Remove from the oven and allow to cool completely on a wire rack for at least 1 hour. 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Enjoy with a steaming cup of chai for the authentic Punjabi experience!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-10", "reviewBody": "Perfect chai companion, absolutely addictive! These rusks remind me of the ones my grandmother made. The cardamom flavor is spot on and they have just the right amount of sweetness.", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodriguez", "datePublished": "2024-05-12", "reviewBody": "Crisp outside, tender inside—just right! I've tried many rusk recipes but this one truly captures the authentic Punjabi flavor. Will definitely make these again!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Harpreet Kaur", "datePublished": "2024-05-15", "reviewBody": "Grandmother approved these authentic rusks! I made them for my family gathering and even my dadi (grandmother) was impressed. Said they were better than the store-bought ones we usually get.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Hassan", "datePublished": "2024-05-18", "reviewBody": "Worth the double-baking effort! The detailed instructions made the process so much easier. These rusks have the perfect level of crispness while still maintaining that melt-in-your-mouth quality.", "name": "Worth The Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Chen", "datePublished": "2024-05-20", "reviewBody": "My kids love dunking these in milk! I reduced the cardamom slightly for them and they're obsessed. The rusks stay crisp even after a quick dip, which is exactly what you want. Delicious recipe!", "name": "Kid Friendly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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