Jeera Rusk | How to make Jeera Rusk

By mohan ram ap  |  24th Dec 2015  |  
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  • Photo of Jeera Rusk by mohan ram ap at BetterButter
Jeera Ruskby mohan ram ap
  • Prep Time

    10

    Hours
  • Cook Time

    15

    mins
  • Serves

    5

    People

6

0

About Jeera Rusk Recipe

An amazing Chai time accompaniment.

Jeera Rusk, a marvellous creation to spice up your day. Jeera Rusk is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingJeera Rusk is just too tempting. This amazing recipe is provided by mohan ram ap. Be it kids or adults, no one can get away from this delicious dish. How to make Jeera Rusk is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Jeera Ruskby mohan ram ap. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Jeera Rusk is just the appropriate recipe to serve as many as 5. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Jeera Rusk

Ingredients to make Jeera Rusk

  • flour 100 gms
  • sugar 25 gms
  • yeast 2 gms
  • Fat or Refined oil 8 gms
  • water 50 gms
  • jeera 1/2 tsp
  • Bread Improver 2 gms
  • A pinch of salt

How to make Jeera Rusk

  1. Sieve the flour and mix with semi - grounded roasted jeera.
  2. Dissolve sugar, salt and yeast in lukewarm water.
  3. Start kneading the flour with the yeast solution.
  4. Also simultaneously add fat or oil and knead till you get thin filament while spreading a bit of dough with hand.
  5. Rest the dough for proofing, cover with cloth and place in a warm place for 1 hour.
  6. Knock back the dough and cut into 300 gram rolls and place in a greased bread mould. Keep it for proofing covered in a warm place for 45 minutes.
  7. After proofing bake at 200 degree centigrade for 15 to 20 minutes.
  8. Now rest the baked pieces for 6 to 8 hours or overnight and then slice manually or in a bread slicer.
  9. Arrange the sliced pieces in baking trays and again bake on 100 degree centigrade till you get a light golden brown colour.

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