A popular oriental dessert famous for its delicious taste. Sweetness is prepared from soft dough with the addition of honey and is great for tea drinking. It is easy to prepare chak-chak at home, following a certain recipe.

Dessert will help out for any holiday and quickly leave the table. The composition includes vodka, it is thanks to it that the dough turns out magnificent when frying. Cooking chak-chak according to the recipe is not difficult.

Ingredients:

• premium flour - 270 g;
• chicken eggs - 3 pcs.;
• honey for syrup - 3 tbsp. l.;
• refined oil for frying - 1 cup;
• sugar - 4-5 tbsp. l.;
• salt - 2 pinches;
• vodka - 1.5 tbsp. l.;

First of all, let's knead the dough. Sift the flour on a board through a sieve and make a well in the center. Beat the eggs with salt and vodka, pour into the recess and stir with a fork. Knead the dough well with your hands for 15 minutes, transfer to a bowl and cover with a towel. Leave for half an hour.

After the dough has risen, divide it into equal 3-4 parts, roll each of which into a layer of 2-3 mm. Next, cut each layer into strips. Not thicker than 3-4 cm. Cut each strip into small pieces, like noodles. Be sure to separate the parts so that they do not stick together. Transfer the chopped pieces to a bowl.

For frying chak-chak, deep-frying is used, but at home a cauldron or ladle is suitable. Pour vegetable oil, bring to a boil. Put the sticks in boiling oil and fry for 3-4 minutes until brown. Take out with a slotted spoon and spread on a paper towel.

Next, cook the sweet syrup. In a separate saucepan, heat honey and sugar over medium heat, but do not boil. Cook the syrup for 7-9 minutes, stirring constantly. When the mass becomes homogeneous, carefully pour over the crispy pieces. It is important not to crumble the pieces when mixing the dish.

Put the finished chak-chak on a dish with a slide with your hands, constantly wetting them in cold water.

Oriental dessert according to the classic recipe is ready, it just melts in your mouth.

How to cook in Tatar style at home

The old recipe for the Tatar chak-chak involves the use of high-quality thick honey and premium wheat flour. The dough is airy and tender. Prepare dessert for weddings and great holidays.

Ingredients:

• flour - 2 cups;
• natural honey - 150 g;
• eggs - 2 pcs.;
• butter - 60 g;
• vodka - 20 ml;
• salt - a pinch;
• sugar - 150 g;
• vegetable oil - 150 ml;
• water - 60 ml.

Steps:
Sift wheat flour into a deep bowl. Make a well in the center, pour in the beaten eggs and vodka. It serves instead of baking powder, so the dough is airy. Salt, pour in the melted butter and knead the dough well for 20 minutes. It should be elastic and not stick to your hands. Cover with a bowl, leave to rest for 25 minutes.

Then we divide the dough into equal parts. Roll each piece into a thin rope. Next, cut into small pieces each tourniquet. Or you can form balls.

Heat the oil in a cauldron, fry the pieces one by one. When all the ingredients are fried, put them on a napkin. It will absorb excess oil, then transfer the pieces to a bowl.

Now we are preparing the syrup. In a separate saucepan, heat the specified amount of honey to a liquid state, gradually adding sugar. You should not boil, it is better to heat the mixture 2-3 times. The syrup is very thick, so quickly pour a thin stream of chak-chak.

We spread the pieces on a plate, shape them with our hands, after wetting them with water. Decorate the Tatar chak-chak at home with coconut flakes or powdered sugar.

Cooking oriental sweet with honey

Making chak-chak with honey according to the recipe is actually not that difficult. The main thing is to observe the proportions of ingredients and use quality products. We will prepare honey chak-chak with the addition of cognac.

Ingredients:

• wheat flour - 550 g;
• honey - 1.5-2 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - half a teaspoon;
• cognac - 1-2 tbsp. l.;
• water - 50 ml;
• soda - half a teaspoon;
• refined oil - 2-3 cups;
• eggs - 5-6 pcs.

Crack the eggs into a bowl and beat. Gradually add the sifted flour, add soda slaked with vinegar, and pour in a portion of cognac. Stir the mass and add the remaining flour. It turns out a cool unleavened dough, which we carefully knead on the table for at least 10 minutes. Then place in a plastic bag for 40 minutes.

After the specified time, divide the dough into parts that need to be rolled out with a rolling pin. To prevent the dough from sticking, sprinkle the table with flour. Cut boards into arbitrary pieces or squares. They are fried in boiling refined oil until golden brown. Lay out on a paper towel.

To prepare the syrup, pour 3 tablespoons of water with sugar into a saucepan. Bring the mixture to a boil, add natural honey. Keep the syrup on fire for 10 minutes until dark.

Pour the fried pieces with sweet syrup, gently mix the mass with a wooden spoon. Next, chak-chak is formed on a plate in a slide, constantly wetting hands in cold water. Melting in your mouth honey chak-chak can be served at the table.

Delicious recipe with condensed milk

From the many different ways to prepare chak-chak, you can choose your own. A recipe with condensed milk is suitable for those who are allergic to honey. A step-by-step cooking method will help to make a real sweet masterpiece.

Ingredients:

• condensed milk - 100 ml;
• premium flour - 2 cups;
• oil for frying - 3 cups;
• poppy - 50 g;
• eggs - 3 pieces;
• vodka - 50 ml;
• salt - 1 pinch.

The preparation of chak-chak traditionally begins with kneading the dough. Break the washed chicken eggs into a bowl, salt and stir with a fork. Pour in a portion of vodka for a crispy and airy dough. Sift the flour, gradually pouring it into the egg mass. Knead a stiff dough, cover with a towel. It should stand for at least 30 minutes.

After half an hour, cut into pieces, each rolling into a thin layer. Cut with a knife into strips 2-3 centimeters wide. Each strip into small sticks.

In hot oil, fry the blanks for dessert. For syrup, mix condensed milk and poppy seeds in a separate bowl. Pour over the golden crispy pieces so that the syrup completely covers each piece. Form a slide from the sweet mass, serve on a large plate.

How to cook chak-chak in Uzbek

Each nation has its own traditional recipe. Let's cook honey chak-chak in Uzbek. The recipe is easy to follow, although it takes a lot of time.

Ingredients:

• flour - 500 g;
• honey - 5 tbsp. l.;
• vodka (cognac) - 2 tbsp. l.;
• sunflower oil - 450 ml;
• fresh eggs - 5 pcs.;
• sugar - half a glass;
• salt - on the tip of a knife.

Beat chicken eggs with salt and vodka. Pour in wheat flour of the highest grade, mix the ingredients. Leave the dense tight dough under the film for 30 - 40 minutes.

Then divide the base into parts, roll them out with a rolling pin. Cut into strips with a knife, as for noodles. To prevent the resulting sticks from sticking to the table, let them dry a little.

Fry the pieces for 3-4 minutes, put on a paper towel. To prepare the syrup, heat honey and sugar in a saucepan. The consistency should be homogeneous.

Pour the golden pieces with hot sweet syrup, mix better with a wooden spoon. Shape into a cake with your hands or cut into portions.

Tasty, crispy Uzbek-style chak-chak is ready to eat. If there are portions left, then you can store them for no more than 2 weeks.

For me, chak-chak is one of the sweet childhood memories. I met him a long time ago at the wedding of the Dagestani neighbors. I remember that it was very tasty, sweet, but not cloying. And most importantly, if you start to try chak-chak and you like it, it is already impossible to stop. Eat it until it runs out 🙂

It's funny, but when I cooked chak-chak for the first time at home, my husband said the same words that I had many years ago at a neighbor's wedding - "You can't tear yourself away, eat and feel hungry." Here is some kind of mysticism - and the recipe is simple, and it is difficult to surprise us with sweets, but chak-chak takes its special place both in the heart and on the menu 🙂

Chak-chak is a famous oriental sweet. It is a national dish for Bashkir and Tatar cuisine. This dish is also considered by some nationalities of Dagestan, Uzbekistan and Kazakhstan.

What is chak-chak? In short, these are pieces of egg dough of various shapes (it is the shape that the varieties of chak-chak differ in), lightly deep-fried. Then they are mixed with syrup (honey, sugar-honey or syrup with the addition of molasses).

To make chak-chak, we need:

Chak-chak dough:

• Flour - 2 cups (glass volume -200 ml)
• Egg - 2 pcs.
• Vodka - 2 tbsp. l.
• Salt - a whisper

Syrup for chak-chak:

• Honey - 0.5 cups
• Sugar - 1/3-1/2 cup

Deep-frying oil - (we take refined vegetable oil) -300-500 ml

Optionally, you can add roasted nuts, seeds or sesame seeds

As you can see, remembering the recipe is very simple - the dough is like egg noodles - for 1 egg we take 1 glass of flour and 1 salt spoon of vodka.

• Beat the eggs until smooth, add salt and vodka. Pour the resulting mixture into flour and knead a stiff dough.
  It should be tight, but not hard. It does not stick to the hands, it rolls out quite easily. I met recipes on the Internet when they offer to beat the proteins and yolks separately, and the proteins are whipped into foam. I tried to do this a couple of times, but there was a lot more fuss, and I didn’t notice any special difference in the test and in the end result.
• We wrap the finished dough in a film or cover with a bowl and let it “rest” for 30-50 minutes.
• After that, divide the dough into small pieces and roll out like noodles.
  
• Let it dry a little and cut into the desired shape. It is the form that distinguishes the varieties of chak-chak. The dough can be cut in the form of thin noodles, in the form of balls or squares of different sizes. I cut it into squares (it was with chak-chak in the form of squares that I first met :), that's how I usually cut it).
  
  The main thing is that the dough does not stick together when cutting, but also does not break.
• Pour oil into a cauldron or stewpan and heat it well. We spread the chopped dough in small portions (pieces of dough should float in oil) and stand for 1.5-2.5 minutes until lightly browned. Here, the main thing is not to overexpose the dough in oil.
  
• We spread the fried dough with a slotted spoon from the cauldron on a paper towel or napkins to drain excess fat.
  
• We leave the blank for chak-chak to cool,
  and we ourselves will cook honey-sugar syrup for pouring. There is no difficulty in its preparation, but only one rule must be observed - do not digest sugar with honey. Pour honey into a cauldron or saucepan and add sugar. Bring the mixture to a boil and cook over medium heat, stirring constantly for a few minutes. Usually I cook the syrup for exactly 3 minutes, I don’t practice longer boiling - in the finished dessert, the frozen syrup sticks to the teeth, which is not very pleasant 🙂
• Mix the finished syrup and crispy squares of dough.
  If desired, you can add lightly roasted nuts, almonds, pumpkin or sunflower seeds, as well as sesame seeds to the dough.
• We form a chak chak for solidification in any form - in the form of a slide on a plate (we grease the plate and hands with water). You can put chak-chak on cling film and give it any shape.
• Cut the finished chak-chak into pieces and serve with tea or coffee.
  

Try home-made chak-chak with additions of your choice. You will definitely like it 🙂

In order to taste the famous oriental sweet, it is not necessary to go to distant countries. After all, the recipe for chak-chak at home is not at all complicated and does not require the use of any unusual ingredients.

Try to cook a delicacy according to the basic recipe, and then start experimenting and creating your own, author's versions of chak-chak.

Required products:

• 400 milliliters of vegetable oil;
• three eggs;
• a pinch of salt;
• 1/3 st. Sahara;
• 400 grams of flour;
• 160 grams of honey.

Cooking process:

1. Break the indicated number of eggs into a container, put salt and mix with a fork.
2. Gently add flour to this mixture, constantly stirring the contents so that small lumps form.
3. After that, we shift the dough from the bowl and work with our hands, bringing it to uniformity. Leave the workpiece for 30 minutes, covered with a film or plate.
4. We divide the dough into several parts, since it is inconvenient to work with one large piece. We roll each blank into a thin layer, and then cut it into long strips. We, in turn, grind them into bars 2 centimeters wide.
5. All these “noodles” must be fried in a deep fryer or simply in a saucepan with plenty of oil until golden brown and dried on paper towels.
6. When this is done, put the crispy strips in a large container and pour over the syrup. The latter is made from sugar and honey, which must be melted, but not brought to a boil.
7. Spread the filling evenly throughout the dish and form into small portions.

Cool the dessert at room temperature or in the refrigerator and serve.

Cooking in Tatar

Chak-chak in Tatar is prepared in almost the same way as the classic version.

Required products:

• 0.4 kg flour;
• 200 grams of sugar;
• 4 eggs;
• a pinch of salt;
• two glasses of vegetable oil;
• 200 grams of honey.

Cooking process:

1. Mix eggs with salt and flour. It should be a tight lump. We remove it for 30 minutes to insist.
2. We divide the dough into pieces and roll them into layers no more than two millimeters thick. Cut them into thin strips, and then into smaller pieces.
3. We heat the oil in a saucepan and fry all the chopped billets until golden brown. After that, dry them on paper towels.
4. We combine sugar and honey, heat until the grains are completely dissolved and pour the fried dough with this mass. We mix.

We shift the resulting sweet mass on plates and form slides on them. Let the dessert cool completely and serve with hot tea.

Oriental dessert with honey

Chak chak can be prepared with the addition of nuts and poppy seeds - the taste is even more intense.

Required products:

• poppy, salt and nuts - to taste;
• three eggs;
• 130 grams of honey;
• half a glass of sugar;
• 3 cups flour;
• frying oil.

Cooking process:

1. We make dough from flour, salt and eggs and let it brew for about 30 minutes. After that, we roll the workpiece into a layer, divide it into thin strips, and then into small pieces.
2. We fry all the resulting blanks until golden brown in oil, controlling that it covers them completely.
3. Dry the crispy sticks and transfer to a common container. We also send ground nuts and poppy seeds here.
4. We drown sugar with honey and pour the fried pieces with this syrup.

We shift the mass on plates and give it any shape.

Chak-chak recipe that melts in your mouth

Required products:

• two eggs;
• three glasses of flour;
• 400 grams of honey;
• 2 pinches of dry yeast;
• 120 grams of sugar;
• a little salt and vegetable oil for frying.

Cooking process:

1. We beat the eggs into a bowl, add flour and a little very cold water. Mix thoroughly.
2. Put the yeast, salt and knead the composition until smooth. We remove it to infuse for 40 minutes.
3. Roll out the dough into a thin layer, cut into strips, and then into shorter pieces.
4. Fry the resulting small parts in oil until golden brown and dry on napkins.
5. Pour them with syrup made from honey and sugar (the ingredients must first be melted on the stove).

We shift the sweet mass into portioned plates and shape with wet hands.

No added eggs

Dough for chak-chak without eggs is prepared even easier, and the taste is just as good.

Required products:

• 50 grams of honey;
• 200 grams of sour cream;
• 120 grams of sugar;
• about 2 cups flour;
• vegetable oil for frying;
• 150 grams of nuts.

Cooking process:

1. From the specified amount of flour and sour cream we make the dough. Roll it out, cut into noodles, and then into small pieces.
2. Fry the blanks in vegetable oil until golden brown, transfer first to paper towels, and then to the container chosen for serving.
3. Mix sugar with a small amount of water and heat on the stove. Cool the composition a little, add honey and ground nuts.

Pour the ruddy pieces with this mixture and form a cake out of them. We are waiting for the dessert to cool and serve.

Unusual vodka option

This recipe is based on eggs and flour, and a little alcohol is added to the dough to achieve a pleasant crunchiness.

Required products:

• a pinch of salt;
• 250 grams of honey;
• vegetable oil for frying;
• two eggs;
• 0.4 kg flour;
• 30 grams of vodka;
• 70 grams of sugar.

Cooking process:

1. We drive chilled eggs into the container, pour in salt, pour in vodka and add flour. Knead the resulting mass until a tight lump forms and remove it to rest for 30 minutes.
2. Now cut the dough into small thin pieces (no more than two centimeters long) and fry them in oil until golden brown.
3. Mix honey with sugar, melt the resulting composition on the stove and completely cover the fried dough with this mixture.

Give the pieces the desired shape, cool and serve.

With condensed milk

Classic Tatar dishes, the recipes of which have been known for a long time, are still very popular today. A bright representative of the national cuisine of Tatarstan is the chak-chak dessert - a dish of dough in honey, which is prepared for every traditional holiday. Even a beginner can prepare sweet pastries with honey filling, and the most demanding gourmet will appreciate the delicious result.

What is chak-chak

The dessert is made from soft dough based on premium wheat flour and chicken eggs. The softer and more elastic the dough, the more airy and tender the chak-chak will turn out. After that, the basis of Tatar sweetness is formed - from sticks, balls of dough, and deep-fried in a deep frying pan or cauldron. At the end, the fried base is filled with sweet honey caramel. The culinary masterpiece is given the necessary appearance, often in the form of a slide. The dish is ready to eat after cooling.

How to make chak-chak at home

Making chak-chak is not difficult. A delicious dessert can be baked from available products: flour, eggs, butter, vodka, honey, sugar. Full or partial replacement of alcohol with water is allowed. The composition and method of preparing an oriental dessert is the same for all nations, the difference can only be in the form of dough products that form the basis of the dish.

Balls or flagella are formed from the dough base, the mass is cut into thick strips, as for homemade noodles, or thin, as for vermicelli. The type and size of treats can be anything - from small portioned cakes to large cakes. Before laying out chak-chak, you can add dried fruits, nuts to it, decorate with chocolate or marshmallow.

Chak-chak dough

It doesn't take long to make this tasty treat. It is necessary to beat the eggs with a whisk until smooth, add salt, vodka and oil. Pour flour into a bowl and pour the resulting mixture, knead a stiff dough. It should be dense, but pliable and elastic, not hard, not stick to the hands. The finished mass is wrapped in cling film or a bag, left for 45-60 minutes. Then circles or noodles are formed from pieces of dough.

Chak-chak recipe

It is recommended to make the dough very soft so that the Bashkir dish turns out to be melting in your mouth. If you cook a dense mass, it will be easier to roll and cut, but in the end you will get a less tender dessert. Vodka added to pastries will give the dessert a special crunchy note. They make syrup for chak-chak with honey, sugar, jam, preserves and condensed milk.

Any recipe for national dishes can be adjusted to your taste by adding your favorite additives - chocolate pieces, toffees, candied fruits, marmalades. The shelf life of an oriental dessert is relatively long - it is stored for up to three weeks. If you put the dish in an airtight container and place it in the refrigerator, then chak-chak can be eaten for more than a month.

Chak-chak with honey

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Tatar.

Dessert with honey caramel is considered a classic dish of Tatar cuisine. The recipe for chak-chak with honey consists of two main stages: kneading egg dough and preparing honey-caramel syrup. Each of them has its own characteristics. Thanks to honey and butter, which are part of the dessert, the dish turns out to be hearty. If during the preparation the syrup for pouring has cooled down, then it must be brought to a boil again.

Ingredients:

• chicken eggs - 3 pcs;
• water or vodka - 3 tbsp. l;
• salt - a pinch;
• wheat flour - 3 tbsp;
• vegetable oil for frying - 500 ml;
• natural honey - 150 ml;
• sugar - 100 g.

Cooking method:

1. In a bowl, beat eggs, vodka, salt with a whisk or blender. Then add flour. Knead elastic, elastic dough. It is important not to overdo it with flour, otherwise the dessert will turn out tough. Leave the mass for 30 minutes.
2. Cut the dough for chak-chak into small pieces, which are cut into strips or circles.
3. Pour vegetable oil into a deep frying pan, heat on the stove. The blanks should float freely in it; when roasted, they will increase in size. As soon as the pieces are browned, you need to get them with a slotted spoon and put them on a paper towel or colander to get rid of excess oil.
4. To prepare the filling, you need to mix honey with sugar, put on a slow fire and bring to a boil. Pour the hot syrup over the fried dough.
5. Form a dessert from the hot mass - put a slide on a large plate and let cool, after which you can start tasting.

With condensed milk

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 580 kcal per 100g.
• Purpose: for dessert.
• Cuisine: Tatar.

If the traditional dessert with honey filling belongs to the national Tatar cuisine, then the variation of the delicacy with condensed milk is a modern trend, not a classic. The process of baking the base of the chak-chak has no special features, but in the finale, a ready-made sweet filling is used - condensed milk. Such a dessert is a great alternative for people who are allergic to natural honey.

Ingredients:

• flour - 4-5 tbsp.;
• chicken eggs - 4 pcs.;
• water - 1.5 tbsp.;
• sugar - 150 g;
• salt - 0.5 tsp;
• soda - 0.5 tsp;
• condensed milk - 400 g;
• vegetable oil for frying - 500 ml.

Cooking method:

1. Beat eggs with sugar, add salt, soda, water. Beat again. Add flour and knead a stiff dough so that it does not stick to your hands. Leave for 20 minutes.
2. Roll out a layer of dough 3 mm thick, cut into small strips, like brushwood.
3. Fry in batches in hot oil until golden brown.
4. Spread the resulting noodles on a paper towel to get rid of excess fat.
5. Pour the condensed milk into the cooled mass and mix everything thoroughly.
6. Give the dessert the shape of a cake and leave for several hours to soak (preferably overnight).

With vodka

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Tatar.

Making chak-chak with vodka may seem non-standard, but experienced chefs know that alcohol evaporates when heated, so during the baking process, the dough is saturated with oxygen and becomes more fluffy. To achieve this effect, 1-2 tablespoons of the drink is enough. In addition, a small amount of alcohol will improve the taste of the dough, it will become more crispy.

Ingredients:

• flour - 500 g;
• chicken eggs - 5 pcs.;
• milk - 3 tbsp. l.;
• butter - 2 tbsp. l.;
• vodka - 1-2 tablespoons;
• sugar for dough - 3 tbsp. l.;
• salt - 1 pinch;
• honey - 300 g;
• sugar for syrup - 150 g;
• poppy - to taste;
• nuts - to taste.

Cooking method:

1. Beat eggs with sugar, add salt, vodka, milk. Mix everything thoroughly, add flour and knead a cool dough. Wrap it in cling film and leave for 20 minutes.
2. Roll out the dough into a layer 3-4 mm thick and cut like noodles, 2-3 cm long (you can form small circles the size of a pine nut).
3. Heat oil in a deep frying pan or cauldron. Fry the dough pieces alternately in it until golden brown. Spread the resulting pastry on a paper towel.
4. Melt honey in a saucepan, add sugar to it. Bring the mixture to a boil.
5. Remove the syrup from the heat and immediately pour the fried noodles, add nuts and poppy seeds there, mix everything evenly.
6. Transfer the hot mixture to a buttered baking sheet (or other suitable dish) and form a cake. When the dessert has cooled, cut into portions.

Chak-chak with sugar

• Cooking time: 2.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 360 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Tatar.

The traditional Tatar dessert is loved by connoisseurs of oriental sweets. What to do if you want to cook it, but there was no honey at hand? The answer is simple - honey-caramel filling can be prepared without the main ingredient by increasing the amount of sugar and adding a little water. The taste of such a chak-chak is slightly different from the traditional one, but it is in no way inferior to it.

Ingredients:

• chicken eggs - 10 pcs.;
• premium flour - 1 kg;
• sugar for dough - 30 g;
• salt - 10 g;
• vodka - .2 tbsp. l.;
• water - 500 ml;
• sugar for pouring - 500 g;
• vegetable oil for frying - 1 l;
• multi-colored dragees for decoration - to taste.

Cooking method:

1. Grind the eggs with sugar until white, add salt, half the flour. Mix everything thoroughly, add vodka to the semi-liquid dough, introducing the remaining flour, knead a tight dough. Leave for 40 minutes, covered with a damp towel.
2. Roll out the finished dough and cut into strips 1 cm wide. Cut each strip into pieces of 2-3 cm.
3. Fry the resulting kegs in hot oil until golden brown and put on a sieve to get rid of excess oil.
4. To make caramel, you need to mix sugar and water, bring to a boil over low heat. Cook, stirring, for 7-10 minutes.
5. Pour the hot caramel over the fried blanks, mix quickly and thoroughly until the syrup has cooled.
6. Put the sticky mass still hot on a tray in the form of a cone, decorate with multi-colored dragees.

From corn sticks

• Cooking time: 10 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 290 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Tatar, Russian.

An oriental dessert made from corn sticks is a simple dish from the “guests on the doorstep” category.. Sweetness is prepared quickly from available products, and the result is a delicious and satisfying dessert that will appeal to both adults and children. You can’t call such sweetness oriental, but the roots of this dish are definitely Tatar.

Ingredients:

• corn sticks - 300 g;
• condensed milk - 4 tbsp. l.;
• butter - 1 tbsp. l.;
• coconut flakes - 50 g.

Cooking method:

1. Melt the butter over low heat, add condensed milk. Do not bring the mixture to a boil.
2. In a large bowl, add corn sticks and coconut flakes. Pour the cream on top in a thin stream, while stirring the contents.
3. Everything must be mixed very quickly, otherwise the corn sticks will get soggy and turn into porridge. For the same reason, it is not recommended to increase the amount of filling.
4. Put the dessert in a slide and cool.

Video

Chak-chak in Tatar is associated with a hill of golden nuts, which not only delight the eye, but also have an amazing taste. Tatar chak-chak is prepared from premium flour and eggs, then deep-fried, poured with hot honey syrup and laid out in a slide. Such a dessert is suitable for a large company: after all, it is easy and quick to prepare, it is hearty and very tasty. You can serve it with whatever your heart desires: with tea, milk, compote. But HOW to make a real oriental sweet at home, I will now try to describe in detail. It's easy enough. I think that if you follow all the steps of preparation, everything will work out.

To prepare chak-chak in Tatar style (large), prepare the necessary ingredients according to the list.

Crack fresh chilled eggs into a deep bowl. Pour salt, soda and half a serving of sugar.

Whisk everything thoroughly. The mass should become airy and homogeneous. You can use a mixer or do it by hand.

Sift the wheat flour and fold it into the dough. Slowly, carefully knead the dough after adding the next portion.

The dough will be soft, tender, not sticky to your hands. Wrap it in cling film and let it rest for 10-15 minutes.

Then, for convenience, cut the dough into 2-3 parts. Dust the work surface with flour and roll the pieces of dough alternately into a sausage with a diameter of ~ 1 cm.

With a sharp knife, cut the "sausage" into pieces 1.5 cm long.

When all the pieces are ready, sprinkle them generously with flour so that they do not stick together with each other and with the work surface, mix them thoroughly. In this state, leave them for 15-30 minutes so that the dough dries out a little. But just before deep-frying, the flour will need to be shaken off, and this will be very easy to do, since the dough is dry. You can put the pieces in a sieve and shake them in it, knocking down, sifting the flour.

Pour the second part of the sugar into the saucepan and put the honey, stirring, bring the mass to a boil.

Then reduce the heat and continue to boil the syrup for another 7-10 minutes.

Pour vegetable oil into the pan and heat it well, then reduce the heat to a minimum, insert a grid, as for deep fat (if there is none, you can use a slotted spoon), and lay out a small part of the blanks.

Periodically make circular movements with a grid so that the dough balls brown evenly. When they become a beautiful golden color on all sides, they must be taken out, but before that it is good to shake with a net, removing excess oil. The balls should be completely dry.

Putting the golden balls in a deep bowl, immerse the next portion in the deep-fryer. When all the blanks are cooked, pour syrup into them, stirring all the time with a spoon.

Then put the balls on a large flat dish and form a slide with wet hands.

Top chak-chak with the remaining syrup.

Incredibly tasty, tender, fragrant large chak-chak in Tatar is ready. We invite everyone to the table and enjoy this taste. Bon appetit. Cook with love.