Kozinaki dough recipe at home. Kozinak "Sunflower" from seeds

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.

Ingredients:

• 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:

step by step recipe with photo

Cooking kozinaki is so easy that any schoolboy can handle it! Many still associate such a delicacy with their childhood - probably their mothers or grandmothers prepared it for them. There are only two main products in the list of ingredients - 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 cook them from sunflower seeds. They can be purchased at the market or in the supermarket.

Ingredients

• 200 g raw seeds
• 150 g granulated sugar
• 50 ml boiling water
• a pinch of salt

Cooking

1. Rinse the purchased seeds in water and pour in an even layer on a baking sheet. Place the tray in the oven. Ignite the seeds for 30 minutes at 120-150 ° C, slightly opening the oven door, then pour them into a deep container. Pour granulated sugar into a saucepan or cauldron and pour in water. No more water needs to be added, no matter how much you want it! We have to cook caramel. Place the container on the stove and cook over medium heat, stirring occasionally, for about 8 minutes.

2. As soon as the sweet mass starts 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 fire.

4. Pour hot caramel seeds into a container and mix everything instantly! If you hesitate, then the mass will seize in the container.

5. Lay it evenly on parchment paper greased with vegetable oil, and lay the paper on a baking sheet. This must be done very quickly, otherwise the gozinaki will break in your hands when the caramel solidifies.

6. Then let the whole mass cool and break it into pieces. Many chefs cut the mass with a knife while still warm - a matter of taste. Rough, fuzzy edges of sweets look much more attractive. Serve gozinaki with a cup of tea or coffee. Remember that dessert is very high in calories and should be eaten little by little.

Note to the owner

1. Caramel is different in terms of viscosity and density. Although the classic kozinak is always firm, you can still soften it a little. To make it not brittle, but slightly viscous, like toffee, the caramel base should be made on a mixture of sugar and starch syrup. The consistency depends on their ratio, and it will be possible to determine the most acceptable for oneself only through experiments. At first, it is better to use a 1: 1 ratio, and make adjustments during the subsequent preparation of the treat.

2. It is advisable to buy seeds that have been cleaned industrially, but sometimes they also show shell residues. It is problematic to remove them by simply rubbing them in the palms of your hands: if they did not succumb to the factory machine, then they stuck firmly to the grains. You will have to carefully review the raw materials and manually get rid of the adhered husks.

3. Many have already met 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 they are excellent. Striped gray-black (domestic) is a suitable material, but a hybrid of corn and sunflower cannot be bought, as this is an inedible variety.

4. Varieties are allowed to be mixed; in a kozinak plate, seeds that differ in size will look good - large and small.

Kozinaki is a traditional delicacy of Georgian cuisine. Their classic composition includes walnuts, completely filled with honey. The taste of gozinaki is 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, we are offered not the classic version of gozinaki, but a more simplified one - seeds covered with caramel.

Let's learn with you today how to cook real oriental sweets according to various recipes, and you will be able to please your guests with this wonderful delicacy.

Kozinaki from seeds - recipe

Ingredients:

• granulated sugar - 200 g;
• peeled sunflower seeds - 100 g;
• boiled water - 3 tbsp. spoons;
• lemon juice - to taste.

Cooking

How to make gozinaki from seeds? To prepare kozinak at home, we take peeled sunflower seeds, dry them in a dry frying pan for 5 minutes and put them on a plate. If time permits, it is best to pour them onto a baking sheet and send for 10 minutes in an oven preheated to 100 ° C. This will make them more flavorful. Then pour granulated sugar into the pan, add boiled water, a few drops of lemon juice and cook caramel, stirring it constantly. It should be a nice golden brown color. Now add the dried seeds to the caramel and mix everything well. We do this very quickly, without removing the pan from the heat, as the caramel hardens immediately. Next, carefully spread the hot mixture on parchment and distribute it in an even layer. After 3 minutes, we make small cuts with a sharp knife so that after hardening it is convenient for you to break the gozinaki.

That's all, a delicious delicacy called homemade kozinaki is ready!

Kozinaki from Hercules

Ingredients:

• oatmeal (hercules) - 2 tbsp.;
• butter - 125 g;
• granulated sugar - 1 tbsp.;
• roasted peanuts - to taste.

Cooking

To prepare kozinak from oatmeal, take the butter, put it in a preheated 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 spread the still hot mass on the board. Next, roll it into a layer and divide it into squares. Let the oatmeal goats cool completely and serve with hot tea.

Kozinaki with peanuts and hazelnuts

Ingredients:

• hazelnuts - 300 g;
• peanuts - 200 g;
• honey - 500 ml;
• granulated sugar - 1 tbsp. spoon.

Cooking

How to cook peanut kozinaki at home? We spread the nuts on a baking sheet and dry for 10 minutes in the oven at a temperature of 100 °. From this they will have an amazing aroma and the husk will be better cleaned.

Then pour honey into the ladle and put on low heat. As soon as it becomes hot, add the peeled nuts and put a tablespoon of sugar. Stir well so that the sugar is completely dissolved and the nuts are covered with the mixture. We shift the mass to a previously prepared surface and level it with a rolling pin. As soon as everything is seized, cut into portioned pieces and serve with fragrant strong tea.

You see, there are no problems in cooking kozinak at home - everything is very fast, tasty, and most importantly - healthy for children! And the cooking process itself takes quite a bit of time, but guests from such a fabulous delicacy will simply be delighted. Happy tea drinking!

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.

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:

Baked apples in the microwave

Ingredients: fresh juicy apples - pcs., condensed milk - tsp, lemon - pcs. Baked apples are an incredibly healthy dish that can be prepared in various variations. Rich in iron, an apple is essential.