Table of contents:
- Chak-chak in Tatar
- Chak-chak in Bashkir style
- Chak-chak in Kazakh
- "Economical" chak-chak with condensed milk
- Chak-chak for the lazy
2023 Author: Alfred Shackley | [email protected]. Last modified: 2023-05-21 13:14
Difficulty Medium Publication author Elizaveta Grigor EG
Speaking about traditional desserts of the peoples of the world, it is worth noting chak-chak - a crispy dessert, which is usually prepared both in Tatarstan and throughout Russia. Our recipes will make it possible to prepare homemade chak-chak, which practically does not differ from the national taste.
Chak-chak in Tatar
- wheat flour - 300 g;
- chicken eggs - 3 pcs;
- vodka - 2 tbsp. spoons (it can be replaced with any other strong alcohol or 1 teaspoon of baking powder);
- milk or water - 3 tbsp. spoons;
- vegetable oil for frying - 200-300 g.
- honey - 3 tbsp. spoons;
- granulated sugar - 4 tbsp. spoons.
This amount of ingredients is enough for 5-7 people.
- Cooking begins with beating eggs. First of all, proteins.
- After the formation of a lush foam, the yolks are introduced and beat again;
- Baking powder or alcohol is added to the egg mass and again everything is vigorously stirred with a whisk or mixer;
- Then flour is slowly introduced in small portions. In this case, it is advisable to stir the mass so that the dough immediately turns out to be homogeneous.
- To make it easier to roll out, add water or milk and knead everything. You should get a cool homogeneous mass, like for dumplings. It is advisable to leave the finished mixture for 30-40 minutes under a cotton cloth or towel;
- After the dough is "rested", sprinkle it with flour so that it does not stick to your hands or the table. Roll out a cake half a centimeter thick and cut it into plates or flagella 2-3 cm in length. The traditional Tatar-style sweetness implies precisely the formation of flagella, but keep in mind that this is a laborious and monotonous task;
- These blanks need to be fried in a large amount of hot oil until a uniform golden color. Pots and cauldrons or deep fryers will do.
- To prevent the workpieces from sticking together, it is better to fry them in small batches. The finished flagella are removed from the oil with a slotted spoon and placed on a dry napkin to get rid of excess oil;
- While the future chak-chak is cooling down, the syrup is prepared. Mix sugar and honey in a saucepan and add a little water. The ingredients are kneaded until a homogeneous mass of golden color is obtained;
- The finished fried flagella are laid out in a deep plate and poured abundantly with syrup. The conceptual presentation suggests that a slide is formed from this sweet mass. They eat chak-chak with their hands.
Chak-chak in Bashkir style
- flour - 400 g;
- eggs - 3 pcs.;
- salt - 1/3 teaspoon;
- milk or water - 3 tbsp. spoons;
- butter or corn oil for frying;
- honey - 300 g.
- Beat the egg whites and yolks separately, then combine them, add a pinch of salt and mix thoroughly again until a thick foam is formed;
- Flour and milk or water are added to the resulting mass.
- Stir all components until a soft, homogeneous dough is obtained. Roll it out in a layer 8-10 mm thick;
- Cut the plate into small rectangles about 1 cm long and 0.5 cm wide. They need to be given a little "rest" and dry up;
- Meanwhile, in a large saucepan or cauldron, the oil is melted and ignited;
- The workpieces are lowered into a preheated cauldron and fried until tender. After that, they are removed with a slotted spoon or thrown in a colander to get rid of fat;
- In this recipe, pure warmed honey is used for pouring. Fried chak-chak is immersed in it, and then spread on a plate in the form of a slide. For a convenient serving, first soak your hands in cold water.
Chak-chak in Kazakh
- wheat flour - 300 g;
- confectionery poppy (or sesame) - 100 g;
- crushed nuts (walnuts, cashews or peanuts are suitable) - 100 g;
- butter - 10 g;
- eggs - 4 pcs.;
- milk or low-fat cream - 1/2 cup;
- salt - 1 pinch;
- sunflower or corn oil for frying - 300 ml.
- honey - 350-400 ml;
- water - 1/2 cup.
- Dessert is prepared according to the traditional scheme and begins with beating eggs with a pinch of salt;
- Milk is added to the eggs, and only then flour. After that, the ingredients are kneaded until smooth.
- To make the dough tender and pliable, a spoonful of softened butter is introduced into it;
- In the recipe of the Kazakh chak-chak, the adze is quite liquid. This assumes that peculiar dumplings are lowered into a preheated pan or deep fryer with the help of two teaspoons, which are quickly fried to an even color;
- When the mixture is used, the workpieces are dried on dry napkins, freeing them from excess fat. It remains to cool them and mix with poppy seeds and crushed nuts;
- The syrup is prepared by melting honey with a little water. The mixture should be thoroughly mixed and poured over the resulting chak-chak with poppy seeds and nuts. It is important to do this quickly before the honey starts to caramelize.
"Economical" chak-chak with condensed milk
- condensed milk - 350-400 ml (standard can);
- butter - 50-80 g.
- These products are placed in a hot pot and heated with constant stirring.
- When the ingredients combine, you get a gentle, homogeneous cream. Fried flagella of the future chak-chak are poured into it.
Chak-chak for the lazy
The advantage of this recipe is that it does not involve preparing a dough and all manipulations take no more than half an hour.
- dry breakfast in the form of balls - 400 g;
- peeled sunflower seeds - 150 g;
- creamy toffee - 400-450 g;
- butter - 80-100 g.
- Peeled seeds need to be fried in a dry skillet to make them dry and crispy;
- The next step is to prepare a sweet dressing. To do this, melt butter in a saucepan and add toffee to it.
- The mixture is constantly stirred so that the toffee melts evenly and does not stick to the surface of the pan. If the dressing is too thick, add another piece of softened butter or heavy cream;
- Combine seeds with cereal balls and fill with dressing. The components are thoroughly mixed. You need to act quickly so that the fill does not have time to freeze;
- From the resulting mass, one steep slide or several "anthills" are formed, which are laid out in paper cupcake tins, so that the dish is aesthetic and convenient for use.
This recipe is indispensable if you need to quickly prepare for the arrival of guests, using only a minimum of available ingredients.
Chak-chak is a dish that retains its originality and remains recognizable even with a non-classical preparation. The beauty of the delicacy is that it is prepared both as a traditional treat for a wedding or other holiday, and for intimate family gatherings. And whichever recipe is chosen, the dish will delight both large and small sweet tooth and will leave "with a bang."