Do you remember the smell of a local bakery or a rusk factory? As a child, that aroma was so intoxicating to me that I once followed it all the way into a factory! Fast forward to today, and while my love for that "crunch" remains, my love for health has taken over. Most store-bought rusks are hidden "unhealthy" traps—loaded with refined flour (maida), palm oil, and artificial flavors. So, I decided to go back to my roots and bake my own. The result? A Whole Wheat Rusk that is crunchy, sweet, and perfect for your "Chai-Biscuit" ritual. The "Zero-Waste" Secret Ingredient The magic of this recipe lies in the Buttermilk (Matha). I recently made fresh butter (makhana) at home, and instead of throwing away the leftover buttermilk, I used it as the base for this dough. The natural acidity in the buttermilk reacts with the leavening agents to create a beautiful, airy texture without any eggs or yeast! Ingredients 1 Cup Whole Wheat Flour: For that fiber-...
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