Photograph 1 of 4
Other flavour
What's inside
Everything that goes in, by weight
Per batch
- Ragi flour
- Dry fruits
- Amul butter or ghee
- Sugar
- Leavening
Allergens. Milk. May contain tree nuts (dry fruit)..
- Ragi is exceptionally high in calcium and iron — the reason it is fed to growing children and new mothers.
- A naturally gluten-free millet flour.
- Dry fruit adds fibre, potassium and natural sweetness, so less sugar is needed.
How we bake it
A ragi loaf is baked once, cooled, and sliced.
Slices are baked again until dry and crisp — true rusk.
Dry fruit is in the crumb, not only on top.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 14 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the rusk eggless?
Yes. Baked without egg, start to finish.
Is it gluten-free?
The recipe uses no wheat flour. It is baked in a kitchen that also handles wheat, so we would not recommend it for coeliac disease.
How long does it keep?
Best within 14 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 1 day for it to be baked and packed, then dispatch on top of that.
From the same hand
