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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 12 |
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Serve with Chai (tea) for Breakfast or as a Snack. Pakistani snack. Ingredients:
8 cups all-purpose flour (maida) |
2 teaspoons yeast |
1/2 cup water (lukewarm) |
1 teaspoon sugar |
1 1/2 teaspoons salt |
1/2 cup cooking oil |
2 eggs |
3/4 cup sugar |
2 teaspoons cardamom seeds (ilaichi daanay) |
2 cups water (warm) |
Directions:
1. Dissolve yeast in the 1/2 lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
2. Mix the oil with the 3/4 cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
3. Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
4. Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
5. Slice the loaf into thick pieces,.
6. .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.
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