Recipe for chak chak test with vodka. Secrets of cooking Tatar sweets chak-chak

There are many national cuisines in Russia, whose recipes have long ceased to be purely territorial and have become a national property. An example of this is chak-chak - a delicacy made from dough and honey, without which it is impossible to imagine any Tatar celebration.

Fried dough with honey filling is a very simple and tasty dish. Don't know how to make chak-chak at home? Read our detailed recipe with a description of each action.

Features of oriental sweetness

Chak-chak is a pastry made from wheat flour dough with honey syrup. This sweet is prepared all over Russia, but it is the Tatars and Bashkirs who consider it their national dish. Translated from the Tatar "chak-chak" means "a little bit, a trifle."

The recipe for making an oriental sweet may differ depending on the region and family traditions, but the basis will always be eggs and premium flour. A rather elastic dough is prepared from them, which is cut into vermicelli sticks (you can make balls) and fried in boiling oil.

Baking is stacked in a slide and poured with honey syrup. The dish can be decorated with candied fruits, dried fruits or chocolate, and then sent to harden. Only after this, the delicacy can be considered completely ready for use.

There are several types of such a honey delicacy.

• Tatar chak-chak resembles thin noodles, and a little bubbled.
• Chak-chak from Bashkiria is larger (about 10 millimeters in diameter). The dough is often divided not into strips, but into balls.
• Kaleve is another Tatar variety of honey sweets. It just looks like the thinnest noodles.
• A delicacy from Kazakhstan is called shek-shek and also resembles a long and thin vermicelli.
• Chak-chak, the recipe for which is also available in Dagestan, in addition to bee nectar, also includes walnuts.

Usually, honey pastries are stacked in the form of a high slide, which resembles an Anthill cake. However, other housewives simply put the balls on a plate, make small portioned pyramids. This way, you won't need to cut the pastry before serving.

Chak-chak: a recipe at home

So, there are many options for preparing sweets. Below is one of the most common recipes, which includes vodka to help loosen the dough. Other strong alcoholic drinks are also used instead.

Read also: Recipes for classic fragrant honey gingerbread

Delicious chak-chak includes the following main ingredients:

• honey - 150 grams;
• premium flour - 400 grams;
• vodka - a tablespoon;
• 2-3 eggs;
• salt - half a teaspoon;
• granulated sugar - 110 grams;
• sunflower oil - 300 milliliters.

The chak-chak recipe includes several sequential steps. The quality of the finished dish depends on their careful execution and compliance with the proportions of the products.

1. They break eggs into a container, add salt, granulated sugar (no more than a tablespoon), an alcoholic drink and gently stir everything. Sugar will give the finished product a pleasant golden hue.
2. Then gradually add flour, kneading with a fork. Start from a certain ratio: one chicken egg is required for a glass of flour.
3. Transfer the mass to a tablecloth and, gradually adding flour, knead the dough. As a result, it should turn out elastic and not stick to the surface of the table.
4. The dough is set aside for half an hour, after covering it with a film or a bowl. Then knead again, achieving maximum uniformity.
5. For simpler work, a small part is cut off from a piece, rolled out into a thin layer (approximate thickness - 5 mm). After that, cut with a sharp knife into thin strips, which are then divided into short 2 cm slices.
6. These pieces are either left in straws or rolled into sticks. Another option is ball rolling. It is only important not to pile the slices in a pile, otherwise they will stick together.
7. Heat sunflower oil in a thick-walled saucepan. As soon as light smoke rises above the container, throw in a few pieces of dough. You don't need to put too much.
8. The straws are fried in oil for about 3-4 minutes, the pieces during this time increase in size and acquire a yellowish color. After that, they are taken out with a slotted spoon and put on napkins to get rid of excess fat.
9. When the whole chak-chak is fried, the slices are transferred to a large bowl and proceed to the preparation of honey syrup. Flower honey and the remaining sugar are placed in a saucepan, heated until completely dissolved, but the liquid is not brought to a boil.
10. Still hot honey-sugar syrup is poured over the fried slices of dough and thoroughly and quickly mix everything with a spoon so that the sweet liquid covers each piece.
11. Hands are moistened in cool water, since the mass is highly sticky, and the dish is given the desired shape (slide, pyramid, balls). At this point, the main stage of preparing chak-chak with honey can be considered completed.

Chak-chak is one of the easiest desserts to make. This delicacy is traditional for many eastern peoples. Every resident of Tatarstan, Bashkiria, Kazakhstan, Uzbekistan and neighboring countries knows the taste of this unpretentious sweetness from childhood. Here, chak-chak is served with tea, made for big holidays and even for a wedding. Dessert is balls, bars or other medium-sized pieces of dough, deep-fried and glued with honey syrup. At home, it can be replaced with sugar syrup, condensed milk, and other sweet liquids. Most often, the delicacy is shaped into balls, pyramids, slides or cut into pieces, resulting in a sweetness that looks like kozinaki. Even a novice hostess can make chak-chak at home, but she will have to be patient to prepare a delicious and beautiful dessert identical to the traditional one.

Cooking features

Chak-chak is prepared by different nations, although they call this delicacy differently. There is no single recipe for this sweet. Each hostess makes it a little differently. It is only important to learn the basic principles of making chak-chak and choose a recipe for a special dough, which, after frying, turns into delicate crispy figures that do not harden for a long time.

• Chefs have come up with several recipes for making chak-chak dough, almost all of which include eggs to give the dough firmness and baking powder. Such dough is easy to roll out, products from it are crispy, when deep-fried they are browned, but not saturated with oil, after a long time they do not harden. This allows you to store chak-chak for a long time: placed in an airtight container, it will not deteriorate for 2-4 weeks. If the chak-chak has hardened, it has either been made for a very long time, or it is made from the wrong dough, it will not be possible to reanimate it. You can find advice to heat the hardened chak-chak in the microwave, but this will not make it much softer.
• As a baking powder or in addition to it, vodka or other strong alcoholic drinks are often added to the chak-chak dough. You can do this without fear, even if children eat the treat: during the frying of the dough, the alcohol will completely evaporate. Vodka makes chak-chak crispy, the dough made on it almost does not absorb fat during frying.
• Chak-chak should be fried in a large amount of refined vegetable oil. If you cook a lot of sweets, it is better to replace the oil with fresh oil from time to time.
• You need to lower the dough into the oil after it has been heated. Readiness can be checked by throwing a piece of dough into the oil - if it hisses, you can lay the rest of the blanks in it. Do not put all the dough in a saucepan at once, you need to fry it in small batches.
• After frying, the pieces of dough are laid out on a napkin to absorb excess oil, then they are mixed with syrup or other sweet liquid, given the desired shape and allowed to harden. This happens quickly enough, so that in an hour the delicacy will be ready to eat.

Properly prepared chak-chak can be stored for 2-4 weeks in an airtight container. If you can allocate space for it in the refrigerator - good, but even at room temperature it does not spoil for a long time.

Chak-chak with honey: a classic recipe

• wheat flour - 0.5–0.6 kg;
• chicken egg - 5 pcs.;
• vodka - 20 ml;
• sugar - 80 g;
• honey - 0.3 l;
• vegetable oil - 0.6–0.8 l.

Cooking method:

• Break the eggs into a bowl, beat them until foamy with a whisk or mixer.
• Pour in vodka, whisk a little more.
• Sift the flour. Make a well in the center and pour in the eggs.
• Knead the dough. It should be soft and elastic. If it seems too liquid to you, you can add a little more flour.
• Roll the dough into a ball, cover with cling film, leave for 15-20 minutes.
• Separate a piece the size of a tennis ball from the dough, roll it into a thin sausage with a diameter of no more than 0.4 cm. Cut it into pieces about 6–8 mm long. Also prepare small pieces from the remaining dough.
• Heat the oil in a saucepan, throw the pieces of dough into it. As soon as they turn yellow, catch with a slotted spoon, transfer to a napkin. In the process of frying, the pieces of dough will increase by 2-3 times.
• When all the dough is fried, melt the honey, add sugar to it and heat over low heat, stirring until the honey begins to thicken.
• Dip the fried dough pieces into the syrup. Helping yourself with a spoon, form balls with a diameter of about 5 cm. Place on a dish, wait until the honey hardens. Dough balls held together with honey keep their shape well.

Chak-chak is served in balls in portions or on a dish (then they can be laid out in a slide). This dessert looks modest, but appetizing, smells seductively, so it is impossible to resist it.

Easy Chak Chak Recipe

• chicken egg - 1 pc.;
• wheat flour - 160 g;
• vodka - 20 ml;
• sugar - 40 g;
• honey - 40 ml;
• salt - a pinch;
• vegetable oil - 0.2–0.25 l.

Cooking method:

• Lightly beat the egg with a whisk or fork, adding vodka and salt to it.
• Pour in the sifted flour. First stir with a fork, then knead the dough with your hands, it should turn out dense.
• Give the dough a little "rest", divide it into 2-3 parts.
• Roll out the first part of the dough to a thickness of 2-3 mm, cut it into strips about 0.5 cm wide. Then cut it perpendicularly to make squares.
• Make squares from the remaining dough in the same way.
• Deep fry. Put on a napkin, wait until it absorbs excess fat.
• Fold the pieces of dough into a rectangular shape.
• Mix melted honey with sugar, wait until it dissolves.
• Pour the honey syrup over the dough pieces. Remove to refrigerator.

When chak-chak hardens, remove it from the mold and cut into pieces about 1.5–2 cm thick. You will get pieces that look like kozinaki, they will be convenient to eat. They serve a treat for tea, but the children are happy to gobble it up just like that.

Chak-chak without vodka

• flour - 0.4–0.45 kg;
• milk - 60 ml;
• chicken egg - 3 pcs.;
• salt - a pinch;
• soda - a pinch;
• sugar - 120 g;
• honey - 80 ml;
• water - 80 ml;
• vegetable oil - as needed.

Cooking method:

• Rub the eggs with salt and a tablespoon of sugar.
• Add milk, beat with a whisk.
• Pour a glass of sifted flour mixed with soda. Stir until a homogeneous composition is obtained.
• Gradually adding flour, knead a dense dough. Leave it under cling film for half an hour - after the specified time it will become more pliable.
• Divide the dough into 3 pieces. Roll out one part into a rectangular layer 2-3 mm thick. Sprinkle it with flour, cut into strips 3-4 cm wide. Stack the strips on top of each other, cut them into noodles about 0.5 cm wide.
• Fry the resulting thin strips in deep fat, get rid of excess oil. Cut and fry the rest of the dough in the same way.
• From the remaining sugar and water, boil the syrup, combine it with melted honey.
• Cover a round salad bowl with cling film. Fill it with pieces of dough, pouring them with prepared syrup.
• Place in refrigerator for 2-3 hours.
• Put on a dish, remove the film, let the chak-chak weather a little, after which it can be served at the table.

The dessert prepared according to this recipe looks festive. Such a delicacy can be prepared for a child's birthday or for another family celebration.

Chak-chak with chocolate, made with a meat grinder

• flour - 0.3–0.35 kg;
• chicken egg - 3 pcs.;
• cognac - 20 ml;
• honey - 60 ml;
• chocolate - 10 g;
• butter - 5 g;
• sugar - 100 g;
• water - 20 ml;
• salt - a pinch;
• vegetable oil - as needed.

Cooking method:

• Mix eggs with a spoonful of sugar, melted butter, salt. Add cognac, beat with a whisk.
• Pour the sifted flour in parts, knead the dough.
• Separate a piece of dough, put it through a meat grinder (through a nozzle with large or medium holes). When the sausages coming out of the meat grinder reach a length of 2 cm, cut them with a sharp knife, disassemble them with your hands so that they do not stick together, and deep-fry them.
• When all the dough is used, start preparing the syrup. Mix the water with the remaining sugar, heat over low heat. As soon as the sugar dissolves, add honey, stir, remove from heat.
• Add grated chocolate to the syrup, stir.
• Mix chak-chak with syrup, form a pyramid out of it, let it harden.

Chocolate makes the delicacy more refined, but it is used in such a small amount that hardly anyone will guess, due to which the traditional taste of chak-chak has acquired new notes.

Chak-chak from corn sticks and toffee

• corn sticks - 0.2 kg;
• iris "Kis-kis" - 0.5 kg;
• butter - 150 g.

Cooking method:

• Pour the corn sticks into a large bowl.
• Remove the candy wrappers from the toffee, put the sweets in a small saucepan. Add chopped butter to them.
• Put the pot on a slow fire. Heat, stirring, until toffee is melted and mixed with butter.
• Combine caramel with corn sticks. Stir carefully. Form a mound out of the sticks by laying them on a dish.

Such a delicacy can be made together with children - they will surely like both the process and the result.

Chak-chak is a traditional oriental delicacy that is easy to cook at home. From a small amount of ingredients, a lot of dessert is obtained, and it is well stored, so that the efforts spent on its preparation will pay off with interest.

Good afternoon, dear readers, we are glad to see you on our pages. Today we will try to cook an oriental sweet called chak-chak at home. The dish is quite popular in modern cuisine, and it came to us from the Tatar and Bashkir areas. They simply love it there and cook it quite often.

In simpler terms, this is a dessert that is made from small pieces of dough fried in a large amount of vegetable oil, folded in the form of a slide and poured with sweet syrup. The syrup can be made from anything that comes to hand. Honey, sugar syrup, condensed milk, maple syrup, all these syrups can and should be poured over the sweet slides of this dessert.

And if you have never prepared this delicious dessert, then I propose to cook it according to my recommendations. And believe me, cooking this dish will not take you a lot of work. Since all the recipes below are adapted for home cooking and have a sufficient number of step-by-step photographs that will help to cook.

And don’t let the fact that you will need to cook the dough and all that scare you, it’s not hard to believe. After reading these small recipes, you will definitely have the desire to cook. And so enough of the introduction, it's time to start preparing an oriental dessert.

This dish has become popular mainly due to the fact that almost all the ingredients can be found without leaving home. I think every housewife has egg flour and a little vegetable oil.

Ingredients:

• flour 2-3 cups
• egg 3 pcs
• milk 3 tbsp. spoons
• sugar 1 tbsp. spoons
• salt 1 teaspoon
• soda 0.5 h. spoons
• sugar 5 tbsp. spoons
• honey 4 tbsp. spoons
• water 4 tbsp. spoons

Cooking process:

And so at the first stage you will need a deep bowl for the dough and a whisk. If there is no whisk, you will have to wield a fork. Crack the eggs into a bowl and whisk lightly so that the yolks and whites turn into a single mass. After pour milk, water and pour sugar. Again, mix everything until smooth.

The first step is taken, you can move on. Now you need to add flour to this mixture in parts, but first, from the entire amount of cooked flour, it is worth pouring about 1 cup of flour for sprinkling or additives. We try to add flour in parts and gradually stir it. When it becomes difficult to wield even with a fork, start kneading the dough with your hands.

We make a small lump and continue to knead it on the table. True, you first need to dust it with flour so that the dough does not stick to the surface.

As a result, after 10-15 minutes of torment with the dough, you should get such a dense lump. Which will need to be covered with a bowl or wrapped in film and left to rest for 20-30 minutes. Yes, and you need to rest tighter after such a discharge.

And so after 30 minutes we take the dough and divide it into several equal parts. Next, each part will need to be rolled into a thin layer.

While you work with the dough, cover the rest so that it does not wind up.

We roll out a piece into a thin cake with a thickness of about 2-3 mm. When the cake is ready, sprinkle it on top with a little flour and cut into pieces like this. But you can already here at your discretion.

Next, lay them out one on top of the other. That's why it was necessary to sprinkle with flour so that they would not stick to each other.
Now cut the stack into thin strips. It turns out something resembling noodles. And do the same with the rest of the dough. Put all the resulting noodles on the surface of the table or cutting board sprinkled with flour so that they do not stick together. It is advisable to cut everything at once and then proceed to frying.

Next is another important step. All prepared noodles must be fried in vegetable oil. But you need to do this with knowledge of the matter, as you can screw up. Whatever the jambs do not work out, it is important to fry in well-heated oil. Pour a lot of oil into a frying pan and heat it up. Throw one little thing if the oil is well warmed up, small bubbles will appear around it, which means you can fry all the rest.

Spread a small batch of noodles and fry until a beautiful blush. Do not forget to stir with a slotted spoon so that the blush is on all sides.

I throw the finished ruddy sticks into a colander so that excess oil drains, and then spread them on a napkin. Well, then we fry everything that we stuck and cut.

When the blanks are fried, you can start preparing the syrup. Mix honey with water and sugar and put on the stove on low heat. It is important that the honey becomes liquid and the sugar is completely dissolved in the syrup.

All fried blanks must be folded into a deep bowl and pour over the prepared syrup. Pour gradually distribute the liquid over the entire area. To be sure, you can even mix while the syrup is hot, this can still be done.

After you fill everything, take another deep bowl, moisten it with water and put the chak-chak into it and give it a few minutes for the syrup to solidify well and the dish to keep its shape.

Now it remains to take a beautiful plate and transfer the dish from the bowl to the plate, if desired, you can cut it into portions. The dish is ready. Bon appetit.

Chak-chak recipe with vodka

Now I offer you a recipe for cooking with the addition of vodka to the dough. Vodka is added to the dough for the following reasons. Alcohol with slight heating begins to evaporate strongly, which allows you to make pieces of dough porous. When frying chak-chak in oil, this process will proceed rapidly and the sticks will literally burst from the inside, which will make them porous and airy.

Ingredients:

• eggs 3 pcs.
• flour 2-3 cups
• a pinch of salt
• honey 0.5 cup
• sugar 80 grams

Cooking process:

In a bowl, beat the eggs, shake and add vodka, salt and shake well again with a whisk.

Next, add flour in parts and knead the dough. The lump should turn out tight, elastic and should not stick to your hands. After kneading the dough, you need to give it time to rest. Leave the dough covered for 30 minutes.

After 30 minutes, divide the lump into several parts and roll each into a thin layer. Then we cut a thin layer into strips, which in turn are cut into smaller strips.

After we cut all the dough, you can start frying brushwood in a large amount of vegetable oil.

With constant stirring, fry until golden brown is not difficult. On average, brushwood is prepared in just a couple of minutes. We throw the finished brushwood on a sieve so that the remaining oil drains.

Mix honey with sugar and melt it over low heat until liquid. Preferably not boiling. Pour the brushwood folded in a bowl with this syrup and slightly compact.

Then invert onto a beautiful plate and let the dessert cool. Enjoy your meal.

A step-by-step recipe for an oriental delicacy that melts in your mouth

The dish, historically always served in the form of a small slide, but here is the recipe in the form of a pie. The recipe is not very standard and so interesting. But if you want to make it a slide, then no one will stop you.

Ingredients:

• eggs 2 pcs
• yolk 3 pcs
• milk 3-4 tbsp. spoons
• flour 2 cups
• honey 2-3 tbsp. spoons
• half a glass of sugar
• vegetable oil
• powdered sugar

Cooking process:

Crack the eggs into a bowl, add the egg yolks and milk according to the recipe. Mix salt and add flour in parts, knead the dough.

Cover the finished dough with a towel and leave for 30-40 minutes.

Next, the lump is divided into several parts. Roll out each thinly. Then cut into strips. Lay the strips on top of each other. Cut into strips of thin noodles.

It should turn out something similar to this.

Pour vegetable oil into a saucepan or deep frying pan, heat and fry all our chopped strips in it.

Then lay out on a paper towel.

Now let's make the syrup. Put honey in a ladle or a small saucepan, add a little water to it 1-2 tbsp. spoons and sugar. Bring the mixture to a boil and cook for just a couple of minutes.

Pour the fried strips with the resulting syrup and mix thoroughly so that each piece is in the syrup.

Now we take an even form for baking pies and coat it with butter. Then lay out the chak-chak and evenly distribute it over the entire plane. And let it cool down completely.

When the dish has completely cooled, sprinkle with powdered sugar and cut into portions. Enjoy your meal.

Sweet treat with condensed milk

If there is no honey, you can replace it with condensed milk, it will also turn out quite tasty and unusual. I suggest you watch a video recipe for making chak-chak at home with condensed milk.

This concludes my recipes for today. Bookmark the blog and check back often. All the world of good and positive. Bye.

The basis of the chak-chak recipe is fried dough sprinkled with sugar. Sometimes sugar is replaced with fresh bee honey. Then small sticks of dough are poured with honey.

Decorate the dessert however you like. You can lay chak-chak in a slide on a large plate, or you can give it a different structure using honey and baking tins. Chak-chak is usually served with hot black tea. Since the dessert belongs to oriental cuisine, it is eaten with the hands.

Tatars love to serve chak-chak on solemn occasions. At any Tatar wedding, you can see a beautifully decorated chak-chak on the table. This honey treat is sure to be tried by the bride and groom. It is believed that the sweeter the dish, the happier the life of the newlyweds.

Historical facts

1. The name “Chak-chak” from the eastern dialects literally translates as “a little bit”.
2. Dessert can be stored for up to two weeks.
3. Many peoples of the East have their own options for cooking chak-chak and even call it in their own way. For example, among the Kazakhs it is “Shek-shek”. And the Bashkirs have "Baursak".
4. Dessert can be bought at any store. If you don’t have time to cook, but want to try a dessert, then take a look at an oriental sweets shop.
5. There is a chak-chak museum in Kazan.

The benefits and harms of chak-chak

• Dessert will become healthier if you add bee honey to it. It is a source of antioxidants and anti-cancer substances.
• The use of chak-chak improves the functioning of the nervous system and helps to get rid of stress.

However, chak-chak is sweet, and even fried, therefore it has several adverse effects:

• calories. In 100 gr. chak-chak contains 360 kcal. In this regard, the oriental dessert is not recommended for people who are obese or those who want to lose a few extra pounds;
• type 1 and type 2 diabetes. The product is too sweet and can cause a big spike in blood sugar.

Classic chak-chak in Tatar

The Bashkir and Tatar people have chak-chak in the list of national dishes for a reason. Their ancestors from ancient times were engaged in beekeeping and beekeeping. In old recipes, chak-chak is prepared exclusively with honey, and sugar was used in later versions.

Cooking time - 1 hour.

Ingredients:

• 3 chicken eggs;
• 320 gr. wheat flour of the highest grade;
• 400 gr. bee honey;
• 350 ml. sunflower oil;
• salt - to taste.

Cooking:

1. Break the eggs into a deep bowl and beat them with a whisk with honey. Put salt.
2. Slowly, one tablespoon at a time, add flour to the eggs and continue beating. Knead a dense dough and set it aside for a quarter of an hour.
3. Then roll out the dough with a rolling pin and cut into small, thin strips.
4. Take a large frying pan with a compacted bottom and put it on the gas.
5. Divide all strips of dough into 3-4 batches. Fry each of them for several minutes in sunflower oil. Pour approximately 100 ml per batch. oils.
6. When chak-chak is fried, place it in a deep bowl and pour over honey.
7. To serve, transfer the dessert to a pretty plate and press the lid down on top to ensure a round shape. Enjoy your meal!

Chak-chak with sugar

Chak-chak sprinkled with sugar is just as tasty as chak-chak with honey. Put such a dessert in a deep plate before serving. Sugar sticks well to the “sticks”, but sometimes grains can fall off.

Cooking time - 1 hour.

Ingredients:

• 4 chicken eggs;
• 400 gr. wheat flour;
• 250 gr. Sahara;
• 300 ml. vegetable oil;
• vanillin;
• salt - to taste.

Cooking:

1. Beat chicken eggs with a mixer together with sugar and salt. Add some vanilla.
2. Now take a whisk for beating and start gradually adding flour to the dough.
3. After the dough is kneaded, roll it into several layers and cut each into thin, short strips.
4. Heat vegetable oil in a high sided frying pan. Fry chak-chak until golden brown.
5. Immediately after frying, roll all fried sticks in sugar. Enjoy your meal!

Chak-chak in Uzbek

Not every chak-chak is shaped like small sticks. Uzbeks prepare their own dessert, special, and call it “Urma”. Urma is chak-chak in the form of roses. Usually such a dessert is prepared on holidays.

Cooking time - 1 hour 25 minutes.

Ingredients:

• 300 ml. cow's milk;
• 2 chicken eggs;
• 150 gr. Sahara;
• 200 gr. condensed milk;
• 400 gr. flour;
• vanilla;
• 1 teaspoon of soda without a slide;
• 500 ml. vegetable oil;
• salt - to taste.

Cooking:

1. Sift the flour through a sieve, pour into a large bowl and add the eggs. Salt and sprinkle with vanilla. Mix all the ingredients together.
2. Pour cow's milk into an aluminum pan and heat slightly over a fire. Then add condensed milk and sugar. Dissolve them in milk without boiling.
3. Let the milk mixture cool slightly, and then pour it into the dough.
4. Knead the dough and put it in the refrigerator for 25 minutes.
5. Then thinly roll out the dough and cut the layer into long strips.
6. Roll each strip, leaving a space in the center.
7. Pour a sufficient amount of vegetable oil into a narrow saucepan with high sides.
8. Fry each "roll", holding it with culinary tongs. You will get products that look like rosebuds.
9. Put the urma on a paper towel to drain excess oil. Then sprinkle with powdered sugar and serve with tea.

Diet chak-chak

This recipe was created for those who want to lose weight, but do not want to deprive the menu of all the goodies. Why choose unhealthy store-bought desserts that contain a bunch of useless calories when you can arm yourself with the right products and cook at home what your heart desires!

Cooking time - 20 minutes.

Ingredients:

• 120 gr. whole grain cereal bran (bars);
• 40 gr. honey.

Cooking:

1. Dry the bran in a frying pan without oil, and then pour it into a plate.
2. Pour the bran with honey and stir with a spoon to evenly distribute.

Enjoy your meal!

Nut chak-chak

This is an interesting recipe. From a piece of dough and a small nut kernel, a golden “rafaelka” is obtained. Looks attractive and tastes amazing!

Cooking time - 50 minutes.

Ingredients:

• 2 chicken eggs;
• 200 gr. Sahara;
• 220 gr. flour;
• 120 gr. peeled hazelnuts;
• 300 gr. olive oil;
• salt - to taste.

Cooking:

1. Mix eggs, sugar and salt in a bowl.
2. Add flour to the dough and knead it.
3. Prick a hazelnut in a pan and let it cool.
4. Roll out the dough thinly and cut into 2cm x 2cm squares. In each such square, put one hazelnut kernel and make small balls so that the nuts are inside the dough.
5. Fry the resulting balls in olive oil. Sprinkle with sugar before serving. Enjoy your meal!

Chak-chak in the oven

There is a recipe for making chak-chak in the oven. When you don’t really want to get a frying pan and fry something, you can turn on the oven. And save time and get a delicious dessert!

Ingredients:

• 3 chicken eggs;
• 200 ml. milk;
• 350 gr. wheat flour;
• 220 gr. Sahara;
• 110 ml. olive oil;
• 0.5 teaspoon of soda;
• salt - to taste.

Cooking:

1. Beat chicken eggs in a blender with sugar and salt. Pour into a bowl.
2. Pour soda into milk, stir well until dissolved and add to eggs.
3. While stirring the dough with a spoon, gradually add the flour. Knead a stiff dough and roll it into several thin sheets.
4. Cut each leaf into thin, medium-sized straws - no more than 2 cm.
5. Oil a baking sheet well and put chak-chak on it.
6. Bake at 180 degrees for 10-12 minutes. Take the dessert out of the oven and let it cool.
7. Take some water in a saucepan, boil it, add sugar and boil the syrup.
8. When the syrup has cooled, put chaka-chak in it. Carefully remove all sticks from the pan and arrange in dessert bowls. Enjoy your meal!

Baby chuck chuck made from corn sticks

This recipe is a culinary innovation. Corn sticks in white chocolate resemble chak-chak in shape, only special, having its own zest. Every little sweet tooth will love this dessert.

Cooking time - 1 hour.

Ingredients:

• 100 gr. sweet corn sticks;
• 50 gr. white chocolate.

Cooking:

1. Put the corn sticks in the refrigerator for 20 minutes.
2. Melt white chocolate in a narrow iron bowl over a water bath.
3. Dip each corn stick in chocolate.
4. Place the chocolate sticks in the refrigerator for another 20 minutes. Enjoy your meal!

Chak-chak on sour cream

If you add sour cream to the dough for chak-chak, the sticks will become much softer. You can use sour cream of absolutely any fat content. It doesn't matter much.

Cooking time - 1 hour.

Ingredients:

• 1 chicken egg;
• 150 gr. sour cream;
• 180 gr. Sahara;
• 150 gr. natural honey;
• 340 gr. flour;
• 200 ml. corn oil;
• 1 teaspoon of soda;
• salt - to taste.

Cooking:

1. Beat the egg with salt and sugar using a mixer.
2. Add sour cream and soda. Continue beating at medium speed.
3. Add flour to the sour cream mixture and make a dense dough.
4. Roll the dough into layers 2 cm thick and cut them into small sticks no more than 5-6 cm long.
5. Fry all the sticks in corn oil in a large skillet.
6. Cool the chak-chak and pour over with honey. Serve with tea or coffee!

Chak-chak in the fryer

Like it or not, the most beautiful chak-chak is obtained in a deep fryer. The sticks are fried golden brown and crispy.

Cooking time - 45 minutes.

Ingredients:

• 3 chicken eggs;
• 300 gr. flour;
• 100 gr. butter;
• 200 gr. Sahara;
• 350 gr. vegetable oil;
• salt - to taste.

Cooking:

1. Beat eggs with sugar using a whisk. Add salt if desired.
2. Melt the butter in the microwave and add to the egg mixture.
3. Knead a firm dough by adding flour.
4. Roll out the dough into thin layers and cut them into small strips.
5. Fry the dough in a deep fryer and sprinkle with sugar. Chak-chak is ready!

Enjoy your meal!

Lately I've been hearing "Chuck-Chuck" everywhere. I came across this name so often that I began to wonder what it was all about! How it is prepared. Chak - Chak is an oriental dish. It has its counterparts in many cuisines of the Turkic peoples. It is a kind of dessert made from deep-fried noodle dough. After frying, the pieces of dough are caramelized in honey caramel. Some sources mention that chak - chak is not just a sweet, but a cake. Everything became interesting to me, and I wondered to find a good recipe. I rummaged through many sources and decided not to risk it. I made homemade chak - chak according to Alexander Seleznev's recipe. This famous Moscow confectioner knows a lot about sweets and can be trusted. He also believes that chak - chak with honey - is a cake. But, in my opinion, a cake is something tender, soft, creamy that can be cut into small pieces. And chak-chak when cutting begins to crumble. Based on this, I am more inclined to believe that this is a dessert. But, no matter how you qualify it, it's really delicious!

Chak chak homemade with honey

I can’t say that the dish is close to solid kazinak, but the fact that it is delicious is a fact.

My home chak-chak really liked it. The daughter preferred to eat it with a glass of milk, and the husband made himself sour sea buckthorn tea with orange. In any case, dessert deserves attention. Prepare it with our website and share your comments with us. These will be your "Sweet Stories" and the gratitude of our readers for our hard work.

how to cook chak-chak step by step photo recipe

I want to note that all products for making dough must be at the same temperature. Eggs, milk, flour, sugar should all be at the same temperature. Do not use cold milk and eggs, and warm flour.

Ingredients:

• flour - 3 cups,
• salt - 1 teaspoon (without a slide),
• sugar - 1 tbsp. spoon (with a small slide),
• egg - 3 pcs.,
• milk - 1 tbsp. a spoon,
• honey - 3 tbsp. spoons,
• sugar for caramel - 1 tbsp. a spoon,
• nuts - optional
• vegetable oil - 400 ml.

Cooking process:

To prepare the dough for chak-chak, take eggs. Beat them into a bowl.

Now add a teaspoon of salt (without a slide), a tablespoon of sugar (with a small slide), a tablespoon of milk to the eggs. I added a little more sugar to the dough for my taste. It seemed to me that the dessert might be too salty.

Beat everything into a single egg mass. Liquid ingredients must first be whipped. You can not knead everything at once in one bowl. Before adding to the dough, eggs and milk should be beaten.

Sift 2 cups of flour into another bowl. Make a well in the middle of the flour mound. We will introduce the egg mixture into it in batches. There is no baking powder in the dough.

Pour in some of the egg mixture and start mixing it into the flour. Enter the rest of the egg mass and knead the dough. It will get sticky.

This is how it turned out for me after kneading. Now sift another glass of flour and knead the dough again, but with your hands.

When the dough has collected all the flour, put it on the table and knead with your hands. You should get a dense, tight, smooth ball. I kneaded the dough on the table, intensively, for about 10 minutes. Place the ball in a bag and, closing it tightly, move it to the refrigerator for 1 hour. The dough should rest.

Remove the base from the package. Divide into several parts.

Roll each part into a layer, 1 cm thick. When working with dough, dust the table with flour. Then the pieces of dough will not stick together. Dust the rolling pin and hands well with flour.

Cut each layer into strips.

Place the strips in a pile, one on top of the other. Cut the layers of dough into straws and immediately disassemble into pieces so that the straws do not stick together.

In a saucepan, heat vegetable oil for frying. I used a small saucepan to reduce the amount of oil needed. There is another side of the coin in this. A lot of dough does not fit into such a saucepan. I had to deep fry chak chak in 4 batches. So, heat up the oil well. To check the readiness of the oil, drop 1 piece of dough into it. The butter around the piece should foam immediately. Deep fry the prepared noodles until golden brown. It is convenient to remove the noodles from the oil with a slotted spoon to get rid of excess fat. When removing cooked noodles from the oil, make sure that all of them are taken out. If you leave part of the noodles deep-fried, then it will burn when frying the second batch. Pieces of overcooked dough will come across in the cake.

Put the finished noodles on a napkin to remove excess fat left after deep-frying.

We need to fasten these pieces of dough with something. To do this, you need to prepare honey caramel. Mix 3 tablespoons of honey and 50 gr. Sahara. Put on fire and let it dissolve.

Pour the sticks with the resulting honey caramel and mix quickly. The caramel sets quickly.

Prepare the form. It would be ideal if it is silicone. This is the most successful option. Transfer the chak-chak to the form.

Distribute evenly. No need to tamp. You will break these thin sticks. Just transfer the Tatar-style chak-chak into a mold and lightly press down. Place the mold in the refrigerator for 1 hour. The caramel will seize.

Remove the cooled homemade chak-chak with honey from the refrigerator. Put on a dish and serve. The cake can be decorated with crushed nuts, chocolate dragees or dried fruits. The classic chak-chak is delicious without that. Absolutely honey, crunchy.

It's up to you to decide whether it's a cake or just a sweet, but cutting it is quite difficult.

Step by step photo recipe from Varvara Sergeevna.