Greetings, dear readers! I hasten to tell you about homemade kozinaki. Try it once and you will become hooked on them firmly and irresistibly. At one time I used them so often that my blender burned out - this is how the Universe told me that it was time to stop crushing honey and nuts in unearthly quantities.

The recipe is my own, or rather, my husband’s invention.

To create delicious homemade kozinaki, we need :mail: :

• 1-1.5 tbsp. spoons of natural honey (the spoon is not economical, with a serious top)
• 0.5 cups raw peeled almonds
• 0.5 cups raw shelled walnuts
• 1 cup raw, shelled sunflower seeds

This is the basis of the recipe. Here, if you wish, with your dear soul, you can stuff sesame seeds, raisins, and grind corn flakes for volume; if this is relevant, then you need to take a little more honey.

How to make homemade kozinaki:

Chop the nuts with a knife and mix with seeds.

Fry this whole mixture in a dry frying pan for several minutes, stirring frequently. Fire is slightly less than average.

Then pour half a cup of nut-seed mixture into a separate container and grind with a blender into fine crumbs, or grind in a mortar if you don’t have a blender. We need the fine nut fraction for better adhesion of all components of kozinak to honey. It’s like with concrete - the finer the crushed stone fraction, the stronger the concrete turns out :)

Pour the chopped part back into the frying pan with the hot nuts, stir and add honey. Stir again until all the honey has melted.

Now take any shallow rectangular vessel. Find a clean plastic bag and cut it to form a large rectangle; or use a piece of cling film of a suitable size.

We need the film so that we can easily remove the kozinak from the mold when it hardens. It needs to be laid on the bottom in such a way that, by grasping the edges, you can pull out the frozen layer of gozinak entirely. My photo shows an inconvenient option, without a film bedding (patamushta scleross, you know: wacko:). I really don’t recommend using it - in the process of tearing the kozinak from the vessel with a knife, precious pieces of kozinak can float around the kitchen with incredible trajectories and flight range...

Well, let’s lay a film on the bottom of the mold, lay out our goat mixture and level it with a spoon. We wait for it to cool down and put it in the refrigerator. About three hours. C'mon, don't peek! And don't pinch off!

In the refrigerator, the goat mixture hardens quite well - no dancing with a tambourine is needed about making sugar syrup and endlessly boiling it. In addition, the option with honey is healthier and tastier.

So, the kozinak froze. We take it out of the mold by the edges of the film, put it on a plate, tear off the film and carefully cut the goat slab with a knife into pieces of arbitrary shape.

There is probably not a person in the Russian expanses who has not tried kozinaki. For almost everyone, they personify the time of serene childhood. Mothers probably want to introduce their offspring to bright memories and sweet sensations. But not always and not everywhere there is an opportunity to buy the treasured delicacy. Well, that means you need to make your own kozinaki. At home, they are prepared easily and quickly. In addition, you will be absolutely sure that nothing unnecessary was slipped into the sweetness. Moreover, it becomes possible to vary its taste in accordance with the wishes of the younger generation.

Kozinaki: benefits and harm

The positive qualities of a dish are primarily determined by the ingredients used by the cook. Unfortunately, all the benefits of honey in kozinaki are not manifested, since it is exposed to thermal effects. But if you haven’t fried them first, you have a lot of vitamin E. Nuts will supply your body with almost all the necessary minerals and vitamins. Don’t forget about their nutritional value: the delicacy is highly recommended for those recovering from an illness.

As for the harm, kozinaki are contraindicated only for diabetics, however, like other sweets. Allergy sufferers should also treat them with caution. But the harm for those losing weight is highly exaggerated: the delicacy is so sweet that you won’t be able to eat much of it.

Classic kozinaki

First, take two glasses of nuts and lightly fry them. Small kernels, like pistachios or peanuts, can be left whole; large ones can be chopped, but not too finely. A glass with a heap of sugar is poured into a frying pan, supplemented with half a glass of honey, water (three-quarters of a glass) is poured into the container, and after boiling, the syrup is cooked for about a quarter of an hour. With the appearance of foam, nuts are poured into the vessel (four hundred grams, that’s about one and a half glasses). At the same moment, add half a spoon of soda; it is needed to make the dessert “bubbly”. The mold is lightly coated and the finished “dough” is placed into it. After cooling, nut kozinaki is cut into triangles or diamonds at home. To speed up the process, you can place the mold in the refrigerator. If everything is done correctly, the dessert will be crispy but soft.

How to cook kozinaki at home without honey?

This option is suitable for those who have allergies in the family who react to bee products. The recipe will also come in handy when you simply don’t have honey on hand. To do without it and get delicious kozinaki from nuts at home, take a glass of kernels - you can only walnuts, you can mix them with peanuts, as you like. The nuts are dried in a dry frying pan and crushed. You should end up with pieces, not flour. Four tablespoons of sugar with cardamom, taken on the tip of a knife, are simmered over low heat until it becomes syrup. To facilitate the process, you can pour in a spoonful of water, only then you will have to wait until it evaporates. The nuts are poured into the syrup, kneaded, and laid out on parchment lightly coated with oil so that it can be separated more easily. The sausage is rolled up and hidden in the refrigerator for ten minutes. Afterwards, the kozinaki (it’s not at all difficult to prepare them at home) are cut into circles and served with tea. If you like these sweets in a different shape, you can form a layer, and when it starts to set, cut it as needed.

Diet treat

Those who take care of their figure and do not trust assurances that oriental sweets are safe do not have to deny themselves a little pleasure, since you can make kozinaki at home in a waist-friendly version. They are also suitable for people prone to diabetes, since the sweet ingredients are replaced with banana. The glass is soaked in water for half an hour, after which they are dried on a paper towel and ground with an equal amount of dry counterparts. Three bananas are pureed in a blender, flavored with cinnamon (half a spoon) and cardamom (pinch), mixed with seeds. Small cakes or figures are molded from the mixture, sprinkled with sesame seeds, laid out on a sheet lined with parchment and placed in the oven for a quarter of an hour.

Airy dessert

Nuts and seeds are a traditional filling when making kozinaki at home. The recipe that we offer below is quite original: it uses a more familiar one. Combining the traditions of this country with Georgian ones turned out to be very successful. And you don’t even have to look for a special kind of rice; regular, round rice will do.

Half a glass of cereal is boiled in a large volume of water for about a third of an hour. Then it is carefully strained, and even dried with a towel, scattered on a baking sheet lined with parchment and hidden in the oven. At a temperature of 80 degrees and periodic stirring, the rice should dry for 2.5-3 hours. Next, it is fried in a slightly greased frying pan in small portions until puffed up. Three tablespoons of granulated sugar are diluted with five cold water, mixed with two tablespoons of flower honey and a few grains of citric acid. The thick syrup is boiled, cooled a little and mixed into the rice. The mass is straightened into a cake, cooled and cut into pieces. Homemade rice kozinaki is ready and waiting for its connoisseurs.

Pearl barley kozinaki

The unloved cereal in this dish turns into a delicious dessert. A glass of pearl barley is soaked for about twenty minutes; The main thing here is not to overcook it so that it doesn’t become too soft. Pour a little, three tablespoons, of vegetable oil into a deep frying pan and add the cereal. With continuous stirring, it dries well until it turns white and begins to swell. At this time, add sugar, 3-4 tablespoons. Mixing at this stage should be especially intense. The grains begin to brown and stick together a little. When it becomes completely golden brown, the mass is laid out on a greased plate. Once it cools down, you can break it and use it with tea.

Oatmeal - go!

Those who dare to experiment with rice and pearl barley will probably agree to try the dessert with “rolled oatmeal”. Its main advantage is the speed of preparation combined with a wonderful taste. Five tablespoons of sunflower oil without flavoring and the same amount of sugar are combined in a frying pan. When the latter melts, pour in an equal amount of flakes. The mass is quickly mixed, and after thickening, placed on a plate moistened with cool water and leveled. Quick kozinaki at home are immediately cut and after half an hour, even without refrigeration, are available for eating.

Something about Georgian delicacy

If you already know how to make kozinaki at home, and your loved ones have tried them and were delighted, then it’s time to experiment. To start, you can try making caramel from brown sugar.

The taste can be changed by adding lemon juice, cinnamon, vanilla or apple cider vinegar (the main thing is not to overdo it).

Homemade kozinaki made from seeds will be especially tasty if you mix several varieties: pumpkin, sunflower, sesame.

Nuts combine perfectly in kozinaki with prunes, dried apricots and

An interesting taste effect comes from coating the finished treat with melted chocolate. Moreover, black is more suitable for nut, and white for pome fruit.

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Kozinaki .How to make kozinaki?

There are such wonderful oriental sweets, sweets from Georgian and Armenian cuisine. They are called Kozinaki. Favorite treat since childhood.They can be easily prepared at home.To prepare kozinaki, a very small assortment and quantity of products is required. But, nevertheless, they are tasty in their own way and go great with tea.

Is there a treat that can be given safely even to children? Yes, you can make sweet, healthy, tasty kozinaki from oatmeal. They consist of rolled oats, honey, nuts, dried fruits. Consequently, such kozinaki contain many vitamins and microelements, and they can also replace sweets.

Kozinaki from rolled oats - recipe

from Kashirskaya Anastasia

Ingredients:

Oatmeal (rolled oats) - 450 g;

Butter - 250 g;

Sugar - 100 g;

Honey - 80 g;

Dried apricots - 70 g;

Prunes - 70 g;

Dried cherries - 150 g;

Almonds - 70 g;

Walnuts - 70 g.

Cooking method:

1. First you need to prepare the dried fruits. Rinse them well in running water and place them in separate plates. Pour hot water over each type for half an hour. After this, drain the water and let the dried fruits drain.

2. On a cutting board, cut dried apricots and prunes into small pieces with a knife. Cut a large cherry into two parts; if it is small, you can leave it like that.

3. The next step is to start preparing dried fruits: finely chop walnuts and almonds, or lightly grind them in a blender (for a short time).

4. Place a frying pan on the fire (it is best to use cast iron) and melt the butter in it, add sugar and honey to the hot mixture. Stir with a wooden spatula until smooth, remove from heat.

5. Add prepared dried fruits, nuts, and rolled oats to the pan. Mix the mixture well with a spatula.

6. Preheat the oven to 180 degrees. Line a baking tray with baking paper.

7. Spoon the finished mixture onto a baking sheet. It is necessary to lay out so that the thickness of each flatbread is at least 1.5 centimeters, otherwise the finished kozinaki will crumble. Bake the kozinaki in the oven for 30 minutes.

8. Then remove the baking sheet from the oven and let the kozinaki cool on it for 10 minutes. After this, remove the cakes and place them on a board. Cut each one with a knife into any shapes. Serve to the table.

Kozinaki made from rolled oats are very tasty, any child will like them, replacing candies and chocolates. When preparing kozinaki, you can add any dried fruits and nuts to them, or leave them out altogether. A good combination with rolled oats would be raisins, peanuts, and hazelnuts.

Ready-made oatmeal kozinaki can be stored at room temperature in a plastic bag.

Kozinaki with peanuts and hazelnuts - a classic recipe

kazinaki from Reznichenko Marina

In order to prepare dessert, you need to take

half a kilo of nuts (there should be a little more hazelnuts than peanuts).

Place them on a baking sheet and dry them in the oven. This will give them an aroma and the peel will peel better.

If you don’t have time to preheat the oven, this procedure can be done over low heat by pouring the nuts into a dry frying pan. Don't forget to stir them as they can burn very quickly.

When the mixture is hot, add the shelled nuts and a tablespoon of sugar. Stir well until the sugar dissolves and the nuts are completely coated in the mixture.

Place the mixture on a prepared surface (baking tray, silicone mat, board or just parchment).

Using a wide knife or rolling pin (in both options, the object must be moistened with water), level the mixture and leave until everything thickens. And when everything is set, cut into pieces and serve with aromatic tea.

You see, no problems - everything is fast, tasty, and most importantly - healthy for children! After all, they will never know what Soviet kozinaki with peanuts are. And the process itself takes a little time, and guests will be delighted with such a treat.

Don't be lazy to cook - the most delicious dishes are usually very simple and inexpensive. And what is important is that you will always have the result of your work, as gratitude for your work, patience and desire to develop.

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Kozinaki with walnuts

We will need:

500 grams of honey,

500 grams of shelled walnuts

and only 100 grams of sugar.

It takes no more than an hour to prepare kozinaki. This quantity of products yields approximately a kilogram of kozinaki.

Combine honey and sugar, place in a small metal saucepan or frying pan and simmer over low heat. Cook the mixture over low heat for about 15 minutes. Add finely chopped nuts to the mixture. Then place the resulting kozinaki in plates previously moistened with cold water. Carefully level on a plate with a knife or spoon. And leave them to cool for 10-15 minutes. In order to remove kozinaki from the plate, slightly warm the plates, for example, by lowering them into a pan of hot water for a few minutes. Just do not lower the entire plate into the water, but so much so that only part of the plate without food disappears. Remove the finished kozinak and cut it into square or rectangular tiles.

This is only one option for making kozinaki. Another option, for example, can be made

TO ozinaki with nuts and raisins.

You can use any nuts. For example, the classic ones are peanuts. You can use hazelnuts, but you need to peel the husks first. Or some other types of nuts. You can also add raisins to kozinaki.

We take about 400 grams of raisins and nuts and 600 grams of granulated sugar.

Prepare the nuts, peel them, chop them finely, lightly fry them in a frying pan over low heat, stirring all the time. Then remove the nuts from the heat. Next, pour a thin layer of sugar into a clean frying pan. When the mass begins to acquire a slightly golden color, we remove it from the heat and pour it onto the already prepared foil. Those. onto regular baking foil, on which raisins and nuts have already been laid in an even layer, pour the mixture that was fried in a frying pan. Let the mixture cool, and then we can simply break the kozinaki into pieces. After this they can be eaten.

You've probably tried the "Grillage in Chocolate" candies? So, you can also cook them yourself.

To do this, make kozinaki according to the above recipe.

Then cut them into small squares or rectangles. Take 2-3 bars of natural chocolate and melt it in a water bath. Then dip the pieces of kozinaki one by one into the melted chocolate and place them on a plate. Place the resulting grilled meat in the refrigerator to harden.

General tips for making kozinaki.

In fact, there are a great many types and varieties of kozinaki. That is, we can use any type of nuts to make kozinaki. We can use the same peanuts, the same pine nuts, hazelnuts, walnuts, and even ordinary peeled seeds.

In addition to raisins and instead of raisins, you can also use dried apricots, the same fruits and berries, cherries, and bananas. Those. There is plenty of room for imagination. In addition, in order to make the kozinaki better and tastier, you can add regular vegetable oil to the syrup in addition to sugar, which will give the kozinaki an additional taste.

Hello, dear readers. Today I will show you a recipe for kozinaki made from seeds. I've been meaning to do this for a long time, but never got around to it. And just then my daughter began to often bring kozinaki from the school cafeteria. And I won’t be a prophet if I say that each of us wants the best for our children. It’s just that our daughter is not greedy, and treated me to a dessert made from sunflower seeds, and I came across rotten sunflower seeds. This prompted me to make them at home to be sure of the quality of the kozinaki.

The recipe is very simple and quick, and also contains a minimum of ingredients, which are also proven. I made a large portion, if you have too much, it can be easily divided into two parts. We simply have a lot of lovers of roasted sunflower seeds, especially in this form.

Composition of kozinaki from seeds

• Sunflower seeds - 400 grams
• Sugar - 150 grams or 6 tablespoons
• Honey - 2 tablespoons

We will also need parchment paper and vegetable oil to grease the paper.

To prepare, we need a minimum of ingredients and a minimum of time. We will do this in a frying pan. We have an old frying pan for such purposes. But you can use both a cauldron and a stewpan. I do not recommend using enamel and non-stick cookware.

Place the frying pan on low heat. Pour all the sugar there and add honey. Our spoons are large, so 6 spoons yield 150 grams of sugar. We buy honey from a beekeeper we know, we try to take the first honey, so it’s not even candied. If you don’t know a beekeeper, then we have already written about how.

We wait until all the sugar has dissolved so that there are no grains. At the same time, I stirred the sugar with a spoon. When it has completely dissolved, add sunflower seeds and mix everything well. We do not remove from the heat, as the seeds are cooler than the sugar, and it immediately becomes thick. I was able to mix everything well for 2 minutes.

The seeds can be added either fried or raw. It depends on your taste or wishes. Raw seeds are healthier, but roasted ones taste better. We made it from roasted seeds.

While the sugar was still dissolving, I took parchment paper, greased it with vegetable oil and put it on the table, where we will pour the mixture of sugar and seeds.

I smeared the paper without getting my hands dirty. I poured a spoonful of oil on one sheet and pressed it with the other sheet. Placing two sheets of paper between my palms, I made circular movements.

When we have poured our seeds onto the paper, we can use a spoon to distribute the seeds over the sheet. Then cover with a second sheet of paper and you can roll it out with a rocker.

At first I tried to simply press it with the bottom of the pan, but it turned out to be a thick layer. Then I took a rocker and just rolled it out like dough.

Then he took off the top sheet of paper and divided it into pieces. The pieces can be made in any shape as you wish. I made it about two centimeters wide so that it would be easier to bite. You can press it with whatever you want, I did it with a spatula. Now we leave our kozinaki to cool. It took us about 20 minutes to cool down.

After this, divide into pieces and place on a plate. Now you will learn how to grease parchment paper well. Where the paper was poorly lubricated, it was more difficult to separate it from the seeds. This is the beauty we got.

Even in childhood we made similar kozinaki. True, back then we had to husk the seeds ourselves. Now it’s easier, I went to the store and bought it. And I’m sure this is not the last kozinaki recipe on our blog. There are still many interesting recipes ahead.

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, peanuts, pistachios or mixed ones, in general it depends on imagination and taste.

Cooking recipes may also differ. One simple way is to dissolve sugar in a small amount of water, put it on low heat and cook until it thickens, then add about the same amount of honey and stirring frequently, 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, 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.