How to make kozinaki at home

It is difficult to find a person who would not try this oriental sweetness and did not submit to its taste. Georgian delicacy - kozinaki can be made from various nuts, sunflower seeds, sesame, and other ingredients. As a binder component is used caramel, which is boiled from sugar and honey with the addition of additional ingredients. Modern recipes allow the variation of components, but one thing remains unchanged - the sweetness and rich taste of this treat.

Kozinaki is not only very tasty, but also healthy. After all, natural nuts and seeds contain a huge amount of healthy fats, macro-and micronutrients, vitamins. Honey - is another valuable product that is part of the delicacy. Kozinaki should not be eaten by people who are allergic to bee products.If you do not want to buy kozinaki of dubious quality in the store, then you can make the sweetness yourself!

The recipe for classic kozinaki

According to the traditional recipe, kozinaki is made from walnuts with almonds and honey.

1. Walnuts need to be cleaned so that you get about two glasses of clean kernels. They need to add almonds, about 0.7 cups.
2. Nuts are pre-dried in the oven or in a pan. This is done in order to get rid of excess moisture. Dry nuts kozinaki will be crispy and tasty. It is better to dry the nuts in the oven at low temperature so that the kernels are more fragrant. If there is no time for long drying, you can simply pour the nuts into the pan and stir them all the time for 10 minutes. Do not overheat the nuts, they should not be burnt.
3. The next step is to chop the nuts. It is best to do it manually. After all, the meat grinder will simply turn the nuts into a mess, they will become oily and too shallow. Blender will produce a similar result. But if you cut the nuts manually, then whole pieces in the finished product will look very good.Small nuts can be left whole, and large ones will have to be cut into several pieces.
4. When the nuts are ready, you can proceed to the preparation of the syrup. For this we need sugar, honey, water and lemon. Syrup should be cooked in a saucepan with a thick bottom so that it does not burn. Pour a glass of sugar into the dishes, add three quarters of a glass of water and put on a slow fire. We do not immediately add honey so that it does not heat up once more and retains its beneficial properties. Constantly stir the sugar with water to dissolve the crystals. When the sugar melts, add to the mass a half cup of honey and juice of one lemon. Lemon gives to kozinakam thin sourness and subtle citrus aroma.
5. When the mass becomes liquid and absolutely homogeneous, the syrup is ready. Now you can put nuts in it. This should be done carefully, because the syrup is very hot and you can get burned. At the same time you need to constantly stir the pot, so that the bottom is not burnt.
6. When the whole mass “grabs”, it will need to be shifted to a flat surface. To do this, you need to cover the baking sheet or board with wet parchment. It will not allow future delicacy to stick to the surface.
7. Put the sweet mass on the parchment and flatten its top. Too thin layer does not need to do, otherwise kozinaki will crumble. The optimum thickness of the treat is 1-2 cm. To keep the surface part smooth, you can roll out the layer with a rolling pin. Do not worry if the edges turned out to be clumsy - they can be easily cut off. Even before kozinaki harden, make light cuts on the surface. After solidification, the sweet layer will be easily broken along the marked lines.
8. After molding, the layer is sent to the balcony or fridge. At low temperatures, kozinaki seize faster and better.

This is a recipe for classic walnut and almond kozinaki. But there are still many variations of this sweetness.

Gozinaki from sesame seeds

Kozinaki are very tasty if you cook them from sunflower seeds with the addition of sesame. Take the seeds and peel them. In the store you can buy already cleaned kernels. If the seeds are raw, the grains must be fried in a skillet. This should be done very quickly, because the seeds can burn in just a couple of minutes.Pour the seeds into a dry frying pan and stir without leaving the stove. Together with the seeds (in the same pot) you can slightly fry the sesame seeds.

After that, prepare the caramel. Put sugar and water in a bowl, boil the syrup. For taste, you can add spices to taste. Add a little nutmeg, ginger, cinnamon or lemon juice to add a special aroma and unusual aftertaste. The last stage - add to the mass of honey. Thoroughly mix everything and wait for the honey to dissolve. After that, we put the dry component in the pan and quickly mix everything. Then you can put the mass on a flat surface or even directly in the same pan (if the area of ​​the bottom of the dish allows). Leave the treat freeze in the fridge. After a few hours you can treat guests with sweetness.

Dietary kozinaki

Since kozinaki is a rather high-calorie dessert, we will try to prepare its dietary counterpart. Such kozinaki without fear you can eat diabetics, allergies, as well as those who care about their figure. So, for dietary kozinaki we need seeds, a little peanut, a couple of tablespoons of sesame.All dry ingredients need to fry in a pan to a light crunch. Peanuts can be crushed into several parts or left unchanged. Instead of a syrup and a sweet component we will use a banana. Mash a couple of bananas in a blender, add a pinch of cardamom and a little cinnamon. Then you need to mix all the ingredients. It is better to mix everything with your hands so that each seed and nut are in a banana shell. After that, roll out the layer with a rolling pin and cut it with a knife into pieces. You can also arrange kozinaki in the form of cookies - cut out figures from the reservoir with special molds. Formed kozinaki are sent to the oven to dry. Keep them there need about half an hour at a temperature of 180 degrees. Let the kozinak cool and enjoy their taste without harm to health.

Oatmeal Kozinaki

Kozinaki with barley

This is one of the most unusual recipes for kozinaki, but no less tasty and healthy. For its preparation, we need a glass of pearl barley, 5 tablespoons of sugar, 2 tablespoons of honey, lemon juice and vegetable oil.

Barley pre soaked in warm water for 10 minutes. After that, drain the water, leave the grain to drain in a colander. Then again fill with water and leave for some time. So repeat 4-5 times. Code grits soften a little, but it will still be strong enough and whole, it should be put on a dry frying pan. Stir the wet barley so that it is completely dry. Then pour a couple of tablespoons of vegetable oil into the grits and fry it for 10 minutes. In a separate bowl, boil the sugar and honey syrup, and then mix the two ingredients.Form a layer, cut it into pieces and leave it to freeze. All useful barley kozinaki ready. The taste is reminiscent of corn popcorn in sugar syrup.

Kozinaki is a great alternative to flour products and desserts. Treat your loved ones to the painfully familiar taste of Georgian kozinaki.

Video: how to cook kozinaki