How to make gozinaki at home: cooking recipes. Cooking delicious gozinaki at home Homemade gozinaki

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

The recipe of his own, or rather, her husband's invention.

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

• 1-1.5 st. spoons of natural honey (spoon wasteful, with a serious top)
• 0.5 cup raw blanched almonds
• 0.5 cup raw shelled walnuts
• 1 cup raw shelled sunflower seeds

This is the base of the recipe. Here, if desired, with a dear soul, you can cram sesame seeds, and raisins, and grind corn flakes for volume, if this is relevant - then you need to take a little more honey.

How to cook homemade goats:

Chop nuts with a knife, mix with seeds.

Fry all this mush in a dry frying pan for several minutes, stirring often. Fire is slightly below average.

Then pour into a separate container with half a glass of nut-seed mass and grind with a blender into fine crumbs, or grind in a mortar if there is no blender. We need a small nut fraction for better adhesion with honey of all components of gozinak. It's like with concrete - the finer the crushed stone fraction, the stronger the concrete is 🙂.

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

Now we take any shallow rectangular vessel. Find a clean plastic bag and cut it so that you get a large rectangle; or use a piece of cling film of a suitable size.

We need a film to easily remove the kozinak from the mold when it hardens. It must be laid on the bottom in such a way that, grabbing the edges, you can pull out the whole frozen gozinak layer. My photo shows an uncomfortable option, without film bedding (patamushta scleross, you know: wacko :). I strongly advise against using it - in the process of tearing gozinak off the vessel with a knife, precious pieces of gozinak can flit around the kitchen with incredible trajectories and flight range ...

Well, we lay the film on the bottom of the mold, lay out our goat mass and level it with a spoon. We are waiting for it to cool and put it in the refrigerator. Three hours. Chur, do not peep! And don't pinch!

In the refrigerator, the goat mass hardens quite well - no dancing with a tambourine is needed about the manufacture of sugar syrup and its endless boiling. In addition, the option with honey is healthier and tastier.

So, the goat froze. We take it out of the mold by the edges of the film, transfer it to a plate, peel off the film and carefully cut the goat tile with a knife into pieces of arbitrary shape.

I don’t know about you, but I remember this incredible delicious sweet very well since childhood. Then I did not even imagine that they can be very easy to cook at home. I found the recipes and now with great pleasure, and very often I cook at home, so I want to tell you how very easy it is to cook gozinaki at home.

Kozinaki are Georgian sweets traditionally made from sugar and nuts. There are a lot of recipes for making gozinaki, but the most important thing is to know the secret in which they freeze without baking.

Today I will present you two recipes, one video recipe, where the main ingredient is peanuts, that is, we will get apple-peanut gozinaki, I found this recipe on the Internet, everyone tried to cook it very much.

The second recipe is very simple and we will cook from seeds. A little higher, I said that you need to know the secret in order for the gozinaki to harden quickly. In fact, there is no secret, you just need to add vinegar or lemon juice to the gozinaki, as I did in the photo recipe.

VIDEO RECIPE APPLE AND PEANUTS KOZINAKI.

KOZINAKI WITH SEEDS AND SESAME.

We will need:

One hundred and fifty grams of peeled sunflower seeds.
Thirty grams of sesame seeds.
One hundred and eighty grams of honey.
Forty grams of sugar.
Half a medium lemon.

Cooking process:

If your seeds are not very fried, then first take them and fry them in a frying pan until they are brightly golden (this will be tastier).

It is desirable to do the same procedure with sesame seeds.

Next, take a small saucepan, pour honey into it, add sugar, squeeze out all the juice from half a lemon, mix everything well, put on medium heat, and cook, stirring until all the sugar has dissolved.

When the sugar is completely dissolved, reduce the fire a little, pour the seeds, sesame seeds into the mass, mix everything well, and cook, stirring occasionally for 15-20 minutes, the mass should darken a little.

Then we take any flat dish, grease it with a little vegetable oil, and put our mass there, level it with a spatula or spoon.

You also need to tamp a little while, you can do this with a spatula dipped in water, or with your hand also dipped in water, but with your hand only when the mass has cooled at least a little (our layer of gozinaki should be 1-1.5 centimeters thick).

We let our mass stand for about half an hour, then transfer the layer of gozinaki to parchment paper (if they do not lag behind the plate, you can warm them up a little in a water bath from below).

Next, we send our kozinaki to the refrigerator for complete and quick solidification. When they are completely frozen, take them out, cut into pieces of any size or break into pieces, and the whole wonderful dessert is ready.

Having tasted the seeds with a mild nutty flavor and sprinkled with frozen syrup, you can mentally travel to distant lands. Vendors in turbans offer to appreciate the wonderfully flavored treats prepared by them personally. In the distance, the towers of a luxurious palace shine, where Ali Baba, who managed to deceive the robbers, is resting at a rich table laden with dishes... Recipes of puffed rice kozinaki are a great joy for kids. They are shaped into sticks, briquettes or round cakes. A golden, crunchy treat is desirable as a valuable gift, it breaks into pieces and dissolves like a lollipop.

The five most commonly used ingredients in recipes are:

Sweetness made from peanuts or walnuts is widespread in the Caucasus, but is a wonderful treat for children and adults, regardless of nationality and preferences. The main thing is not to overdo it with syrup, so as not to spoil the elegant taste. Russian kozinaki recipes are peeled seeds or oatmeal mixed with raisins, nuts and spices. They are served not with the main meal, but as a light snack. One has only to try the dessert, and the boundless fields of the Motherland immediately come to mind: tall sunflowers follow the movement of the sun, the fragrance of plants saturated with the warmth of its rays fills the soul with an inexplicable feeling... Adding a little light and positive on a cloudy day is easy - prepare a healthy dish in any version and offer it to your loved ones.

Probably, there is no person in the Russian expanses who would not try kozinaki. For almost everyone, they personify the time of serene childhood. Moms probably want to attach their offspring to bright memories and sweet sensations. But not always and not everywhere there is an opportunity to buy the treasured delicacy. Well, then, you need to cook your own gozinaki. At home, they cook easily and quickly. In addition, you will be sure that nothing extra has been slipped into the sweetness. Moreover, it becomes possible to vary its taste in accordance with the wishes of the younger generation.

Kozinaki: benefit and harm

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

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

Classic kozinaki

First, take two cups of nuts and lightly fry them. Small kernels, like pistachios or peanuts, can be left whole, large ones are chopped, but not too finely. A glass with a slide of sugar is poured into a frying pan, supplemented with half a glass of honey, water is poured into the container (three-quarters of a glass), and after boiling, the syrup is boiled for about a quarter of an hour. With the appearance of foam, nuts are poured into the bowl (four hundred grams, this is about one and a half glasses). At the same moment, half a spoonful of soda is introduced, it is needed for the "bubble" of the dessert. The form is slightly smeared, the finished “dough” is laid out in it. After cooling, gozinaki from nuts are cut into triangles or rhombuses at home. To speed up the process, you can place the mold in the refrigerator. If everything is done correctly, the dessert will turn out crispy, but soft.

How to cook gozinaki at home without honey?

This option is suitable for those who have allergies in the family with a reaction to bee products. The recipe will come in handy even when honey is simply not at hand. To do without it and get delicious gozinaki from nuts at home, a glass of kernels is taken - you can only walnuts, you can mix with or peanuts, as you like. Nuts are dried in a dry frying pan and crushed. You should get pieces, not flour. Four tablespoons of sugar with cardamom, taken at the tip of a knife, are melted on the slowest fire to a syrup state. To facilitate the process, you can pour a spoonful of water, only then you have to wait until it evaporates. Nuts are poured into syrup, kneaded, laid out on parchment, lightly oiled, so that later it is easier to separate. The sausage rolls up and hides in the refrigerator for ten minutes. After kozinaki (it is not difficult to cook them at home), they 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 you like.

diet treat

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

airy dessert

Nuts and seeds are a traditional filler when making gozinaki 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, a regular, round one will do.

Half a glass of cereal is boiled in a large volume of water for about a third of an hour. Then she carefully strains, and even dries with a towel, crumbles on a baking sheet lined with parchment and hides in the oven. At a temperature of 80 degrees and periodic stirring, rice should dry for 2.5-3 hours. Then 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. A thick syrup is boiled, cooled a little and interfered with the rice. The mass is straightened into a cake, cooled and cut into pieces. Rice kozinaki at home are ready and waiting for their connoisseurs.

Barley goats

Unloved by many cereals in this dish turns into a delicious dessert. A glass of barley is soaked for twenty minutes; the main thing here is not to overdo it so that it does not soften too much. A little, three tablespoons, vegetable oil is poured into a deep frying pan, and cereals are poured. With continuous stirring, it dries well, until it turns white and begins to swell. At this time, sugar is poured, 3-4 tablespoons. Stirring at this stage should be especially intense. The groats begin to fry and stick together a little. When it completely becomes ruddy, the mass is laid out on a smeared plate. Cool down - you can break and use with tea.

Oatmeal - in business!

Those who ventured to experiment with rice and pearl barley will certainly agree to try the dessert with "hercules". Its main advantage is the speed of preparation, combined with a wonderful taste. Five tablespoons of unflavored sunflower oil and the same amount of sugar are combined in a frying pan. When the latter is melted, an equal amount of flakes is poured. The mass is quickly mixed, and after thickening is laid out on a plate moistened with cool water, and leveled. Quick gozinaki 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 tasted them and were delighted, then the time has come for experiments. For starters, you can try making brown sugar caramel.

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

Kozinaki at home from seeds will be especially tasty if you mix several varieties: pumpkin, sunflower, sesame.

Nuts are perfectly combined in kozinaki with prunes, dried apricots and

An interesting taste effect is provided by coating the finished treat with melted chocolate. Moreover, black is more suitable for walnut, and white for pome.

Kozinaki is one of the delicacies that are quite simple in their composition and understandable for those who are used to preparing sweets on their own. But, despite this, before you cook such a wonderful delicacy at home, you need to learn a few essential little things, without which nothing can work out. We will help you cook gozinaki at home.

We are used to the fact that peeled seeds dominate the basis of kozinaki, but in fact, this is the name of the cooking process itself, and anything your heart desires can be passed off as the main product. In our case, these are walnuts.

• Walnuts - 100 grams
• Sugar - 250 grams
• Honey - 1 tablespoon
• Water - 3 tablespoons
• Citric acid - on the tip of a knife

Kozinaki at home from walnuts:

For a more pronounced taste, the nuts should be lightly toasted in a dry frying pan. Make the fire medium and stir them for 5-7 minutes. Then put them on a cloth and wipe, thereby getting rid of the skin.

While the nuts are cooling, line a kozinak mold with parchment paper and grease it with butter so that the sweets do not stick.

Now let's get to the caramel. To do this, pour granulated sugar into a dry frying pan.

Add a spoonful of honey, citric acid and water to it, and turn on the fire.

You can cook this mass for longer or less. The hardness of the finished kozinaki depends on this. If you want them to be softer, boil the caramel until a beige, slightly brown color. If you wait until the caramel is dark, then in the process of hardening it will turn into a lollipop and will be very hard. It is better not to bring it to this, but this is a matter of taste.

In principle, it takes 10-15 minutes for gozinak to cool down and they are ready!

Another tip: 4 minutes after you poured them into the mold, go over the top with a knife, forming a lattice so that later they break better.

Such sweets can be given to children without thinking about what they consist of. After all, a caring mother herself made gozinaki at home from proven products, without chemicals and dyes. Any housewife can make kozinaki at home, and it will take 15 minutes, no more!

From the same series:

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