Oriental cuisine has always been famous for its sweets. Unusual in taste, they are invariably desired both in childhood and adulthood. There are a great many of them: pastille, halva, kozinaki. The recipe for their preparation is available today to every sweet tooth.
One of the traditional masterpieces is kozinaki from seeds. The recipe implies the presence of the following components:
- 1 kilogram of seeds (it can be grains of sunflower, sesame seeds),
- about half a kilogram of honey (it is better to take light),
- 100 grams of sugar.
Instead of seeds, you can use kernels of nuts (walnuts, peanuts, cashews).
Get 1.3 kilograms of large-sized sunflower seeds on the market, it is advisable to try them before buying so that they do not have a musty or rancid taste. Rinse them under running water in a colander or by passing a pressure of water through a sieve. Let the water drain. You can pour a thin layer on the towel or napkin to dry. Heat the pan over medium heat and add 2-3 tablespoons of vegetable oil. Pour a thin layer of sunflower grain. Fry them from all sides, stirring occasionally to prevent burning. For taste, you can add 0.5 teaspoon of table salt to the pan. Pour the roasted seeds on a flat surface and let them cool.
The next stage is the most laborious and not the most pleasant. This is peeling seeds. Since there are no high-pressure chambers at home, we will carry out manual cleaning. You can connect all homemade sweet tooth to this process to reduce the cooking time, and increase the output rate. There is, of course, the option of more advanced cleaning, but such high-quality and whole grains can be achieved only by manual labor. Then you should pour the seeds into the blender for a short time, pour the mass on a baking sheet and blow with air to remove the husk (you can use a hairdryer). Or pour it into the dishes and pour water so that the husk pops up. But then you have to dry the grains and fry them again. If you have peeled sunflower seeds in your retail community, buy them. They will significantly reduce cooking time.
Heated honey with sugar holds kozinaki together. The recipe for sweet mass is as follows. Pour honey on a preheated pan, constantly kneading with a spoon to avoid burning. Gradually pour sugar. We heat the whole sweet mass so that the sugar dissolves, and cook for a while. This is done for greater caramelization of sweet components and giving a more saturated beautiful color. When honey begins to crack from bursting bubbles, then the mass is ready. Pour peeled sunflower seeds into the pan and knead everything until smooth.
Now the action should be quick, because we need to shift the mass on a flat surface, level it and have time to cut, before the honey has frozen. You should prepare glassware or a tray, moisten with water and quickly lay out the mass. Roll it with a rolling pin moistened in water into a sheet no more than 1 cm thick. Cut into shapes with a knife and allow time to harden.
You can use a modification of oriental sweets and cook kozinaki from hercules. For this you need:
- oatmeal - 200 grams,
Cow butter - 80-100 grams,
- 100 grams of sugar.
Kozinaki, the recipe of which we offer, is, of course, of an adapted character, but to the taste it is no less pleasant. We spread the oil in a preheated pan and melt it to a liquid state over low heat. Add the cereal and sugar. Mass, constantly stirring, bring to a light brown color. We spread on a glass surface moistened with water and level it. Cut into diamonds and cool. So we prepared from Hercules and from kozinaki seeds. The recipe, you see, is very simple. And the treat is very original, tasty and healthy.