Eggless Cardamom and Ghee Cake Rusk Recipe

Eggless Cardamom and Ghee Cake Rusk Recipe

Eggless cardamom and ghee cake rusk


This a really versatile recipe—you could either stop at the cake stage and devour it as is or, if you really have the patience, proceed further to make Cake Rusk!


  • 1 cup all purpose flour (maida)
  • ¾ cup Raw Sugar
  • ¼ cup Gir Cow Ghee
  • ¼ cup yogurt (dahi)
  • ¼ cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Cardamom Seeds, roughly powdered
  • ¼ teaspoon Rock Salt


1. First, grease and line a loaf tin with baking parchment.

2. Then, using a whisk, mix the ghee and sugar together in a large bowl until creamy.

3. Next, add the yogurt and milk and mix again until the mixture is homogenous.

4. In a separate bowl, mix the dry ingredients together—the flour, baking
powder, baking soda, cardamom, and salt. Use a whisk or fork to mix these so the mixture stays light.

5. Mix the wet and dry ingredients to make a smooth and creamy batter.

6. Pour into the prepared loaf tin and bake at 180 degrees centigrade for 30-35 minutes or until golden and a skewer inserted in the middle comes out clean.

7. Cool under the fan for 15-20 minutes.

8. When cool enough to handle, slice into half-inch thick slices.

9. Place slightly apart on a baking sheet.

10. Bake at 140 degrees centigrade until crisp and brown (they will crisp up further as they cool, so remove them when you think they are almost completely done).

11. Cool completely and store in an airtight box up to a week.


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