Muska-na Biscuits (Indian Rusks)

4 cups flour
1 cake compressed yeast
1 teaspoon salt
2 teaspoons jeera
1/2 lb butter
1 cup warm water
2 teaspoons sugar


Break yeast into warm water and stir till it is finely blended. Add sugar and salt and rub butter into flour till it is like fine breadcrumbs, add jeera and make into dough with the yeast/water mixture. Let rise in a warm place for a few hours and when it is about the twice its volume, knead a little and form into small ping pong ball sizes. Put aside in tray for another half and hour or longer and bake in 350' oven for half an hour then switch the oven off to 200' and continue to bake for three four hours. The finished Muska-na biscuit will be shiny and hard outside but scrumptuously crisp inside.


  • Do not include your name, "with regards" etc in the comment. Write detailed comment, relevant to the topic.
  • No HTML formatting and links to other web sites are allowed.
  • This is a strictly moderated site. Absolutely no spam allowed.
  • Name: