How To Make Eggless Suji Cake Rusk: Eggless Biscottis

My love for eggless cake rusks and cookies is no secret now. You too love baked goodies. Perhaps bakery products aren't the best ingredients for a healthy lifestyle. But you can always make bakery products at home with healthy ingredients and turn them healthier - at least healthier than the market junk. Isn't it?

eggless suji cake rusk

This is my funda!
I love eggless cake rusks and cookies so I make sure I try out different variations. Now same is the case with biscottis or cake rusk.

If you are wondering how to make cake rusk at home, this is the right place to be in.

Previously I tried out the whole wheat cake rusk biscotti that was loved by one and all. Now it's time to try out suji rusk or semolina biscottis loaded with nuts.

suji biscotti

These nutty suji cake rusks are soft yet crunchy and yummy.
If you or your kidoo loves biscottis, then this is one batch of healthy cake rusks with semolina that you should be baking immediately.

suji semolina rusk biscotti

For kids, you may try adding cocoa powder or chocolate sauce to the wet ingredients and make chocolate biscottis.

They will not stop at one- trust me!

Let's come back to the suji cake rusk recipe:

how to make eggless suji cake rusk at home

Ingredients for Eggless Suji Cake Rusk

1 cup- semolina
1/2 cup- oatmeal
2 tbsp- milk powder
1 tsp- saunf (fennel seeds)
1/2 cup- cream/malai
1/4 th cup- besan/chickpea flour (optional - replace with whole wheat/multigrain flour/oatmeal)
1 tsp- baking powder'
4 tbsp- sugar powder (please add more for a sweeter version)
1 pinch- salt/himalayan pink salt
1/4 cup- curd
1 tbsp or little more- water (please check the video for dough consistency)
pistachios and nuts
1/4 tsp- baking soda
1/2 tsp- vinegar/apple cider vinegar (check benefits of apple cider vinegar here)

How to make suji cake rusk/eggless biscottis

Mix semolina, oatmeal, and besan.
Whisk curd and cream until light and fluffy.
Add milk powder and whisk.
Add sugar powder and saunf. Whisk again.
Add both wet and dry ingredients. Mix well. Keep aside for 30 minutes. This will help semolina and oats swell and absorb the moisture.
After 30 mins, add baking powder and baking soda to the dough. Pour vinegar over it and mix with hands.
If the dough feels too hard, add 1- 2 tsp or water.
Add chopped nuts and mix.
Pour in a greased loaf pan or baking bowl and bake in a preheated oven at 170 degrees for 20-25 mins. Keep an eye on your semolina cake.
Once the cake is ready, remove it from the oven and allow it to cool down.
We will be slicing it once it is completely cooled.
Cut it into slices and bake the cake pieces for 10-12 mins at 170 degrees.
Then change sides of the slices and bake them again for 10 mts or little longer at the same temperature.
Allow the eggless biscottis with semolina cake to cool down before munching on these double baked beauties.

Feedback on eggless suji rusk by Kanchan Manoj Daswani:

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