Taste Kozinaki, probably everyone has known it since childhood... Almost every child loved and still loves sweet and filling kozinaki. But over time, many give up this delicacy, preferring other sweets. But in vain, because in small quantities kozinaki are even very useful! By classic recipe Kozinaki is prepared with the addition of various nuts and honey, but today I want to offer you another, no less delicious recipe cooking kozinaki.
To prepare kozinaki at home you will need:
200 g granulated sugar;
100 g of peeled seeds;
2-4 tbsp. l. water;
a few drops of lemon juice.
Pour into a frying pan granulated sugar, add water, lemon juice and cook caramel. Don't forget to stir it constantly while cooking.
Add the seeds to the caramel and stir. This must be done without removing the pan from the heat, as the caramel (!) Very It hardens quickly and be careful not to get burned.
Cover the pan with parchment paper in advance, grease with butter or vegetable oil. Hot caramel mixture (!) fast spread evenly over paper. After 2-3 minutes, make small cuts with a knife so that after complete hardening it will be convenient to break the kozinaki.
Kozinaki is a sweet from Georgian cuisine made from crushed walnuts and honey.
Today, sunflower seeds, dried fruits, peanuts and sesame grains have been added to kozinaki. All these ingredients are poured with honey and sugar syrup and formed into briquettes. Kozinaki, one of the natural sweets that benefits our body. The combination of honey and seeds is incredibly beneficial for people who lead an active lifestyle; this mixture charges them with additional energy.
What is needed:
products for kozinaki
Instructions:
If you have nuts that have been shelled and veined, all that remains is to chop them as finely as possible.
chop the nuts
Throw the peeled seeds into a dry frying pan and dry them for about one minute.
dry the seeds in a dry frying pan
Pour the indicated amount of sugar into a small enamel bowl.
Add honey to the sugar and place the bowl on the stove over low heat. In this case, the mass must be constantly stirred to avoid sugar sticking to the bottom of the bowl.
combine sugar and honey
As soon as all the sugar has dissolved and the mixture has turned into a clear syrup, remove the bowl from the stove and very quickly pour in the prepared seeds and nuts. Mix everything thoroughly so that each seed and nut slice is coated with sweet syrup.
add nut seeds to sweet smech
Grease the foil with a thin ball of vegetable oil.
grease the foil with vegetable oil
Pour the sweet mass onto this foil, give the kozinaki the beautiful shape that you want to see in the end.
put on foil
For convenience, you can cut it into pieces. Give them some time to harden.
kozinaki recipe step by step with photos
Kozinaki are very popular here in Tashkent; at any bazaar there is a wide choice: sesame, and with peanuts, and my favorite, almond, and from seeds. Traditionally, this Georgian sweet is made from nuts and honey. I haven’t tried making them myself at home yet, but my friend, the author of a wonderful website about Uzbek cuisine, recently shared his recipe.
“There are a lot of options and forms of kozinaki. On a trip to Samarkand we bought it in round bags. It turned out to be very convenient for consumption and aesthetically pleasing.
I prefer kozinaki made from seeds, walnuts with raisins or dried fruits. There are also kozinaki with sesame seeds, peanuts, pistachios or mixed ones, in general it depends on imagination and taste.
Cooking recipes may also differ. One of simple ways This is to dissolve sugar in a small amount of water, put on low heat and cook until thick, then add about the same amount of honey and stirring often, cook until the drop taken for testing stops spreading on the saucer. The ratio of honey and sugar will depend on the quality and type of honey; it must be selected individually.
After this, add the desired ingredients - peeled and then roasted seeds, walnuts, and sesame seeds in a dry frying pan. Raisins and dried fruits add extra flavor. Mix everything well and shape as desired. For half a kilogram of nuts you need about a glass of syrup.
You can roll the balls by first wetting your hands in cold water.
You can also place the resulting thick mass on a board moistened with cold water or on parchment paper and level the surface with a rolling pin, also dipped in cold water, so that you get a layer 1 cm thick.
Then, when the kozinaki have cooled slightly, cut them with a sharp knife into small cubes or diamonds and let them harden. In general, there are no limits to imagination here.”
So, I’m going to the market for seeds and nuts, and I recommend it to you, because this dessert is much healthier than any factory-made sweets: it’s rich in calcium, which is easily digestible, seeds - vitamins, vitamin E is especially important in them, walnuts - Omega-3 acids and Omega-6. How delicious! How beautiful! Undoubtedly, kozinaki, like kozinaki, is the best decoration for any holiday table.
step by step recipe with photos
Making kozinaki is so easy that any schoolchild can do it! Many people still associate this delicacy with their childhood - their mothers or grandmothers probably prepared it for them. The list of ingredients contains only two main products - raw seeds and sugar (honey).
Kozinaki is a Georgian sweet, and it is traditionally made from walnuts, but since the seeds are much cheaper, and the taste of the created dessert does not suffer, we will prepare them from sunflower seeds. They can be purchased at the market or supermarket.
1. Rinse the purchased seeds in water and place them in an even layer on a baking sheet. Place the baking sheet in the oven. Heat the seeds for 30 minutes at 120–150° C, with the door slightly open oven, then pour them into a deep container. Pour granulated sugar into a saucepan or cauldron and pour in water. There is no need to add more water, no matter how much you might want to! We have to make caramel. Place the container on the stove and cook over medium heat, stirring, for about 8 minutes.
2. As soon as the sweet mass begins to bubble, stir it continuously and watch the color.
3. It should turn golden brown. It is at this moment that you remove the mass from the heat.
4. Pour the hot caramel seeds into the container and stir everything instantly! If you hesitate, the mass will seize in the container.
5. Place it in an even layer on parchment paper greased with vegetable oil, and place the paper on a baking sheet. This must be done very quickly, otherwise the kozinaki will break in your hands when the caramel hardens.
6. Then let the whole mass cool and break it into pieces. Many cooks cut the mass with a knife while it is still warm - a matter of taste. Uneven, fuzzy edges of sweets look much more attractive. Serve kozinaki with a cup of tea or coffee. Remember that dessert is very high in calories and should be eaten little by little.
1. Caramel comes in different degrees of viscosity and density. Although classic kozinak is always hard, you can still soften it a little. To make it not brittle, but slightly viscous, something like toffee, the caramel base should be made with a mixture of sugar and starch molasses. The consistency depends on their ratio, and you can determine the most acceptable one for yourself only through experimentation. At first it is better to use a 1:1 ratio, and make adjustments when preparing the treat later.
2. It is advisable to buy industrially peeled seeds, but sometimes shell remains are found on them. Removing them by simply rubbing them in your palms is problematic: if they did not succumb to the factory machine, it means they are firmly stuck to the grains. You will have to carefully review the raw materials and manually get rid of the stuck husks.
3. Many have already encountered an exotic product - Turkish seeds with a snow-white shell, a pleasant nutty flavor and a high content of vitamins. They also make kozinaki, and excellent ones at that. Striped gray-black (domestic) is a suitable material, but you cannot buy a hybrid of corn and sunflower, as it is an inedible variety.
4. Varieties are allowed to be mixed; seeds of different sizes – large and small – will look good in a kozinak plate.
Kozinaki is a traditional delicacy Georgian cuisine. In their classic composition includes walnuts completely drenched in honey. The taste of kozinaki has been familiar to each of us since childhood. They have taken root well in Russia and the CIS, and adults and children eat them with pleasure. But usually, in stores they offer us not the classic version of kozinaki, but a more simplified one - seeds covered with caramel.
Let's find out today how to prepare real oriental sweets according to various recipes, and you can please your guests with this wonderful delicacy.
Ingredients:
Preparation
How to make kozinaki from seeds? To prepare kozinaki at home, take peeled sunflower seeds, dry them in a dry frying pan for 5 minutes and transfer them to a plate. If time allows, it is best to pour them onto a baking sheet and place them in an oven preheated to 100°C for 10 minutes. This will make them more flavorful. Then pour granulated sugar into the pan, add boiled water, a few drops of lemon juice and cook the caramel, stirring it constantly. It should be a nice golden brown color. Now add the dried seeds to the caramel and mix everything thoroughly. We do this very quickly, without removing the pan from the heat, as the caramel immediately hardens. Next, carefully place the hot mixture on parchment and distribute it in an even layer. After 3 minutes, use a sharp knife to make small cuts so that after hardening it will be convenient for you to break the kozinaki.
That's all, a delicious delicacy called homemade kozinaki is ready!
Ingredients:
Preparation
To prepare kozinaki from oatmeal, take butter, put it in a heated frying pan and melt over low heat. Then add sugar, oatmeal and roasted peanuts. Mix everything thoroughly until smooth and cook until the mass darkens. Remove from heat and place the still hot mixture on a board. Next, roll it out into a layer and divide it into squares. Let the oatmeal kozinaki cool completely and serve with hot tea.
Ingredients:
Preparation
How to cook peanut kozinaki at home? Place the nuts on a baking sheet and dry for 10 minutes in the oven at 100°. 
This will give them an amazing aroma and the husks will be better cleaned.
Then pour honey into the ladle and put it on low heat. As soon as it gets hot, add the peeled nuts and add a tablespoon of sugar. Stir well until the sugar is completely dissolved and the nuts are coated with the mixture. Transfer the mixture to a previously prepared surface and level it with a rolling pin. As soon as everything has set, cut into portions and serve with aromatic strong tea.
You see, there are no problems in preparing kozinaki at home - everything is very fast, tasty, and most importantly - healthy for children! And the cooking process itself takes very little time, but guests will simply be delighted with such a fabulous delicacy. Enjoy your tea!
