Chocolate Rusks Recipe With Whole Wheat in Airfryer

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Dunking a homemade crunchy chocolate rusk in your hot cuppa is a dream come true. If kids love cake rusks, then you have a double treat at hands. The recipe of chocolate cake rusk with whole wheat is a keeper. You will never regret baking an extra batch of biscottis. Because these promise to disappear soon. 

I have fond childhood memories of rusks. Back then, dad would bring packets of cake rusks from my favorite bakery in Patiala. But when you stop buying ready-to-eat stuff and crave for the same, you ought to learn how to recreate that gourmet experience at home. My experience with homemade rusks has always been amazing. The idea to bake a chocolate rusk recipe came from Parshotam Kaur aunty's post in my Facebook group- Healthy Recipes by Homemakers. 

So let's get to the atta rusk recipe quickly. As always I have baked rusk in airfryer. But you can do so in oven, otg, convection or even in cooker or kadahi.

You will need malai for this atta biscotti recipe to give it a taste like cake rusk. Believe me, it surely is a treat to relish with your tea. Kids would love to enjoy these crunchy munchies just like that.  I have taken 1/3rd cup of malai.  

Ingredients

1 cup- 240 ml Gives 16 rusks 1/2 cup- whole wheat flour 1/2 cup semolina 2 tbsp- cocoa powder 1/3 cup+2 tbsp- jaggery powder 1/4 tsp- salt 1/3 cup- malai 1/3 cup water or milk 1/2 tsp- baking powder 1/4 tsp- baking soda

How to make no maida atta chocolate rusks at home in airfryer with jaggery

Mix with 1/3rd cp+2 tbsp of jaggery powder. Remember, rusks are subtly sweet. If you want them sweeter, please add up to 1/2 cup of sweetener. 

Add 1/2 tsp of salt. Mix well until jaggery is dissolved.

It's time for the chocolaty punch. ADD 2 tbsp of cocoa powder. I have bought a new pack of cocoa powder this time and am amazed at the difference in taste and aroma. 

Next, add sifted 1/2 cup of semolina or suji and 1/2 cup of whole wheat flour. Mix .

Add 1/3 rd cup of water. Mix until it looks like a sticky dough. 

Let the dough rest for 10 minutes. After that, preheat oven, airfryer, otg to 160 degree c for 10 minutes. 

Add 1/4 tsp of baking soda and 1/2 tsp of baking powder. 

Pour 1 tsp of lime juice or apple cider vinegar. Mix well. If the cake dough looks too dry or thick, you may add 1-2 tbsp more of milk or water. But I chose not to add any more liquid.

Pour into a greased baking tin, which has been dusted with semolina.

Remember, it is loose dough and not like a cake batter.

Bake the atta chocolate cake at 160 deg celsius for 40-45 minutes.

Remove and slice upon cooling. I chose to slice the cake in the cake tin. This prevented it from breaking. Bake the cake slices at 160 degrees celsius for 12-15 minutes. I baked cake rusk in airfryer and placed one baking tray at the bottom and another one at the top. The top layer baked rusks quickly while the bottom one needed a little extra time.

Flip the side and bake again for 12 -15 minutes, depending on how they feel. If they are soft to touch, bake longer. 

Allow the chocolate rusks to cool down before digging into these chocolaty beauties. The aroma of my cocoa powder is amazing and oh so so chocolaty.