Tatar cuisine recipes chak chak. Chuck-chuck: step-by-step recipes at home

Hi all! Today I want to talk about my favorite delicacy since childhood - chak-chak. This is an oriental sweet made from wheat flour and honey. It is considered a national Bashkir and Tatar dish.

But as a child, I didn’t know this name. We simply called it “crunchies,” although sometimes they make it so soft that it melts in your mouth. For school evenings, my girlfriend and I always prepared it. Well, you remember - it’s a birthday day, for example, and in the class the girls have to bring something for tea. Moreover, we had a mandatory condition - cooked with our own hands. Who will bring it, who will bring it, or meringue, but we were always ordered this particular sweetness. Everyone loved him.

After school, for some reason, I forgot about him and stopped cooking. But I think it’s time to renew the traditions, especially since I have two birthdays ahead in my family. Let my family enjoy it. I haven't fed them like this yet. It somewhat reminds me of the usual “brushwood”, but there are still differences.

There are several ways to prepare it. I will tell you about them today. It’s all very easy to prepare, even schoolgirls could do it. True, the time can be spent about two hours, since everything needs to be cut into small pieces and fried in portions. But such a dessert can become the king of any table; all those with a sweet tooth will be simply happy.

If desired, when you mix a ready-made delicacy with syrup, you can also add various nuts or sesame seeds to it. This will only make the dish even tastier.

This is exactly the recipe my friend and I used to make our “crunchies”. When I remembered about them, I kept trying to find this recipe on the Internet and did not immediately stumble upon its true name.

Making crispy chak-chak is really easy. All ingredients are available and not expensive. It usually turns out a lot and there is enough food for everyone if they have time. Because it is snapped up instantly. Especially if there are children nearby, adults run the risk of not trying it at all.

Ingredients:

Flour - 300-450 gr
Eggs - 3 pcs
Milk - 3 tablespoons
Baking powder - 1 teaspoon
Sugar - 1 tablespoon
Salt - a pinch
Vegetable oil for frying - 1 liter

For the syrup:

Sugar - 150 gr
Honey – 120 ml

Cooking method:

1. Start by cracking three eggs. Beat them with a mixer or other tool convenient for you. Whisk until the yolk is completely mixed.

It is better to choose large, premium eggs

2. Then add sugar, salt, baking powder and milk. Mix everything again until it dissolves into a single mass.

3. Start adding flour in portions. Stir with a spatula or spoon as long as possible. Then, when it’s no longer convenient to use a spatula, start kneading with your hands. Add flour and knead the dough until the dough becomes elastic and not sticky.

4. Then divide the dough into three parts and roll out very thinly, about 2 mm. Then use a knife or cutter to divide the rolled out layer into thin strips about 1 cm thick.

5. Cut strips crosswise, 4 cm long. The result is cubes that are completely ready for frying.

6. For frying, take a wide pan and pour about half a liter of sunflower oil into it. Wait until the oil warms up and start putting the pieces in there and wait for them to brown. This means it's ready, remove from the pan, dry on a paper towel so that excess oil is absorbed into it. Place the following ingredients in the pan.

There is no need to put everything in oil at once, fry in batches.

7. The finished pieces can already be eaten; they turn out delicious. But it’s better to finish the dish to the end. All that remains is to cook the syrup. Mix sugar and honey in a saucepan and bring it to a boil, then reduce heat and simmer for about another 7-8 minutes.

8. Pour the finished syrup into our delicacy and mix gently with a spatula. Then transfer to a flat dish and form a mound with wet hands so that nothing sticks to them. Place in the refrigerator for several hours. Well, if you are really eager, you can eat in half an hour.

Cooking Tatar chak-chak with honey

Preparing such a delicacy is a little time-consuming. But believe me, it's worth it. The most important secret of this recipe is that the eggs must be frozen (!). They can be frozen either in the shell or without it. You can freeze them for at least a day.

Ingredients for the dough:

Flour - 2.5 cups
Eggs - 5 pcs
Vegetable oil - 1 tablespoon
Salt - 1/4 teaspoon
Soda - 1/3 teaspoon
Sugar - 1.5 teaspoon
Vegetable oil for frying - 1 liter

And for the syrup we need:

Sugar - 200 gr
Honey - 400 gr
Water – 70 ml

Let's start cooking:

1. First, prick the eggs a little and then beat the eggs with a mixer until all the large lumps of yolk are broken.

3. Sprinkle the table with flour and roll out the dough 0.5 cm thick. Cut into long stripes 1 cm wide. Dip each strip in flour and cut into very small pieces. Shake off excess flour through a sieve.

4. Pour vegetable oil into a pan and heat it up. Then throw one piece in there, and when it rises to the top, the oil is properly heated.

The pan should be wide and have high sides, as the butter will foam and rise.

5. Now that you are sure that the oil is hot enough, lay out the remaining pieces and stir in the oil. Fry until golden brown, about 2-3 minutes. Place the finished pieces on a paper towel to absorb excess oil.

In the meantime, you can cut the following pieces for frying.

6. Fry all the preparations in this way. Next, it's time to work on the syrup. In another saucepan, mix sugar and water, heat until all the sugar dissolves. Then add honey and stir. Cook over low heat, stirring constantly, until it boils. Then cook for another 5 minutes. In a glass with cold water add a drop of syrup. If it curls into a ball, it's ready.

7. Pour the syrup into the chak-chak and stir immediately. Try to do this quickly and carefully.

8. Transfer everything to the prepared dish and form a slide. Whatever sticks to your hands, constantly wet them with cold water. From the ingredients provided, it weighs approximately 1.2 kg.

9. Let it sit and soak in the syrup for several hours, and then you can display the treat. I don't even know how to describe the taste, you just have to try it.

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

Here's another recipe for your piggy bank. Chuck-chuck melts not only in your mouth, but also on the plate on which it was placed in a mound. Honestly, it's gobbled up in one sitting.

Ingredients:

Flour - 300 gr
Eggs - 3 pcs
Salt - a pinch
Soda - 1 teaspoon
Vinegar - to remove soda
Melted butter - 2 tablespoons
Vegetable oil - 1 l
Honey - 150-200 ml

1. Break the eggs into a bowl, add a pinch of salt and beat until white. Quench the soda with vinegar and pour into the eggs. Then add flour and knead the dough. Cover with a lid and leave it to rest for 15 minutes.

2. Sprinkle the table with flour and roll out the dough to 2 mm thickness. Spread melted butter over it. Then fold the dough in half and cut into small pieces. You can use a shape cutter.

3. Pour vegetable oil into a deep bowl and heat until boiling. Then put the first portion of the preparations there and fry for 2-3 minutes until golden brown. And do this until all the preparations are fried.

4. Then carefully mix with honey, place on a dish and shape into a mound. It needs to sit for several hours and harden. After that you can enjoy yourself.

It is better to choose honey that is not very thick, so that it is easier to mix our dessert.

Video on how to make large Tatar-style chak-chak at home

Watch this detailed video to learn how to prepare an incredibly tasty and tender oriental delicacy. In principle, everything is the same here, as described in the recipes above. The only difference is in the cutting of the pieces. Have you noticed that all the recipes suggest different cuts? Again, how many people, so many opinions.

Ingredients:

Egg – 4 pcs
Soda – 1/2 tsp.
Salt – 1/2 tsp.
Sugar – 1 glass
Honey – 200 g
Flour – 400 g
Oil - for deep frying

Now let's move on to review this recipe. I like that everything is described and shown here clearly and clearly, without excesses.

In my opinion, if you cook as suggested in this video, it will be easier and faster. Since the pieces here are large, and the main fuss is with cutting the blanks. And this will not affect the taste in any way.

Recipe for oriental sweets with vodka

Why add vodka? I explain that if you add a little alcoholic drink to the dough, be it vodka or cognac, it will be crispier. And it turns out very tasty.

Ingredients:

Flour - 420 g (you may need more)
Eggs - 5 pcs
Vodka – 20 ml
Water – 30 ml
Honey - 300 gr
Sugar - 200 gr
Sesame

Cooking method:

1. Break eggs into a bowl, add salt and shake. Then pour in vodka and water. Mix everything

2. Add flour and start kneading the dough. First, it is convenient to stir with a spoon or spatula, then sprinkle the table with flour and knead on the table with your hands. If necessary, add a little more flour. It should be soft and elastic. Cover it with film or a lid and leave for 10 minutes.

3. Then start rolling out into a thin layer. Then cut it into strips approximately 4-5 cm thick. Cut the strips crosswise into small strips.

4. Place the straws in small portions in well-heated oil. Fry over medium heat until golden brown. Then remove using a sieve or slotted spoon until the oil has drained, and add the next portion.

5. Now prepare the syrup. Mix honey and sugar in a saucepan. Place on the fire and bring until the sugar is completely dissolved.

6. Pour the syrup over the straws, add sesame seeds (optional). Mix everything well and place in heaps on a plate. To do this, moisten your hands a little with water. And our eastern miracle is ready. It turns out very sweet and incredibly tasty.

As you can see, there are no difficulties in preparing this dessert. You just need to set aside your time for this. But you will get an incredibly tasty and sweet honey dish. I highly recommend it to those who have never tried it.

Cook it at least once and you will want to cook it constantly and treat your loved ones and guests. And in front of your girlfriends, you can even pretend to be a little mysterious and make faces, saying that this is an antique family recipe which is passed down from generation to generation. And you don’t give away a family secret, let them suffer. And then, laughing, share with them.

Enjoy your meal!

Chak-chak has long been a popular sweet. It won't be difficult to prepare it. You just need to know some small details. We invite you to familiarize yourself with the traditional

Recipe for chuk-chak in Tatar style

For the test you will need:

flour weighing about 800 grams;
sugar in the amount of 3 tbsp. spoons;
milk volume 180 ml;
chicken eggs in the amount of 6-7 pieces;
salt;
butter weighing about 50 grams;
a glass of vodka (50 grams) or cognac;

for impregnation:

honey weighing 450 grams;
sugar in the amount of 1 glass;

for frying:

weighing 250 grams;
200 ml vegetable oil;

additional ingredients (to taste):

nuts (walnuts, hazelnuts, almonds);
dried fruits (prunes, raisins, dried apricots).

Tatar-style chak-chak recipe: preparation steps

The test will require good fresh milk, premium wheat flour, real butter, fresh eggs, salt, sugar and vodka. You can take regular alcohol, but it will not leave a pleasant aftertaste. Therefore, it is recommended to choose mulberry vodka, which has a berry flavor. It can be replaced with a glass of good cognac.

Divide the eggs into white and yolk. The whites need to be beaten until they form a strong foam, or, as confectioners say, until they form “hard peaks.” The yolks are ground with sugar, butter. The finished mixture should turn white. You can use a regular whisk or use a mixer.

Gradually add the remaining ingredients to the egg and butter mixture. The dough should be of medium elasticity. As soon as it starts to come off the table and dishes, wrap it in a damp cloth or napkin and let it sit for 40 minutes.

After this, the dough should be divided into several pieces, each of which should be rolled out into a sheet about 3 mm thick and 30-40 cm in diameter. Cut the dough into short noodles, diamonds or squares. You can roll balls the size of a pea.

Now it’s just a matter of small things: the chak-chak needs to be properly fried in oil. Heat 250 grams of melted butter in a deep frying pan and add about a glass of vegetable oil to it. As soon as its temperature reaches 180 degrees, start frying. Place the dough in large portions. It is best to cover the remaining pieces with a damp cloth or napkin. It is worth noting that you do not need to roll out all the pieces at once, otherwise they will dry out.

During frying, the oil temperature should not be lower than 160 degrees. Then the pieces will be fried until golden brown, will not absorb much oil and will be bubbly, light and deliciously aromatic. The Tatar-style chak-chak recipe does not require any special skills from you. Frying the pieces is easy. Don't forget to add oil, as the dough will absorb it during frying. If you take good oil, then it will not spoil the taste or color of the finished dish.

The Tatar-style chak-chak recipe often includes nuts and dried fruits. They need to be crushed to the size of fried pieces of dough so that ready dish they looked organic and beautiful. Walnuts You can heat it in a frying pan and cut it into pieces. Also keep the pistachios and almonds on the fire for a while. If the kernels are not too large in size, then they do not need to be crushed.

Add sugar to honey and keep the ingredients on the fire until the latter is completely dissolved. With the help of sugar, honey will glue the pieces of dough together and harden into a hard glaze. Then mix the pieces with the honey mixture with your hands. Wet your hands in cold water so as not to get burned. Add nuts and dried fruits to taste.

Place the finished delicacy in a heap on a tray (greased with oil). Then leave to cool and harden. Now you know more about what sweets chak-chak recipes include - it's simple, quick and very tasty. Try and cook this amazing dish.

From the author: “Thank you very much to my grandmother. She cooks the most delicious chak-chak. The rest is a pathetic parody. I adopted the recipe personally. The whole preparation took about 2.5 hours.”
Ingredients:
3 eggs
Salt (one third of a teaspoon)
Teaspoon of milk
Flour
Baking soda (on the tip of a teaspoon)
Liter bottle of unscented sunflower oil
50-80 grams of water (2-4 tablespoons)
Honey (3 heaped tablespoons)
Sugar (cut glass)
Preparation
Prepare the dough. Break 3 eggs into a bowl, add a pinch of salt (a third of a teaspoon), and beat. Add a teaspoon of milk and soda on the tip of a teaspoon, whisk. Sift flour (about a glass) and knead the dough until completely thick. Ready dough should have shine.

Divide the dough into 5 parts. Each piece is about the size of a large tablespoon. Roll each part into an oval 3-5 mm thick, cut into strips 1 cm wide. Cut each strip into pieces the size of a chewing gum pad.

We fry the pillows. Pour a 4/5 liter bottle of sunflower oil into a bowl or cauldron. Put it on the fire to warm up. Throw the chopped pillows into the heated dish.

If the oil is very hot, the dough will burst; if the oil is cold, the dough will become saturated with oil. This can be seen later when the pads are cooked. As they cook, the rubber bands begin to float and brown. Stir continuously all the time.

When the rubber bands are browned. Place in a colander with a ladle, allowing the oil to drain.

Ideally, there will be no greasy drops left under the ladle, and the finished pads will not be soaked in oil. Leave the toasted pads to dry. Turn off the oil to cool. Take the second part of the dough and repeat cutting and frying. ETC. Until the end of the test.

Grease the form on which we will place the finished chak-chak with oil or cover it with paper.

Preparing the filling. Place 50 grams of water (2 tablespoons) on the fire. Add a faceted glass of sugar, stirring slowly. Cook for 4-5 minutes over low heat until the water boils. Add honey - 3 full tablespoons. Bring to a boil over low heat and cook for another 5 minutes.

We check the readiness of the filling as follows: run cold water in the sink with a slow stream. Drop the prepared filling into the sink, let it cool for a few seconds in cold water and poke it with your finger... If it doesn’t stick to your finger, it’s done.

Mix everything. Cool the basin or cauldron in which the oil was and pour the prepared pads into it. Pour almost all the filling on top (leave a little on the bottom to pour on top) and mix well. We place the finished mixture on a plate in a heap, with damp (in cold water) hands we form a tight mound (we spare no effort) so that nothing sticks out. Pour the remaining caramel over the top and leave to soak for a day, covered with white paper.

Chak-chak is a honey dessert of Tatar and Bashkir cuisine. It has become popular in our country and can now be found in almost any store. But, prepared at home using natural products, it is significantly superior to store-bought in taste.

Today we will tell you a recipe for making Tatar-style chak-chak with honey. If you are allergic to honey, then chak-chak can be prepared with condensed milk.

Ingredients:

1. Oil for deep frying

For the test:

1. Flour - 400 gr.

2. Eggs - 3 pcs. large

3. Vodka - 3 tbsp. or 1 tsp. baking powder

4. Milk or water - 3 tbsp.

For the syrup:

1. Sugar - 150 gr.

2. Natural honey - 100 ml. or 150 gr.

Preparation:

1. Prepare the dough. To make the dough fluffier, separate. First, beat the whites with a mixer until foam forms, then add the yolks and beat again.

2. If the dough is prepared with vodka, then pour it into the egg mass as a leavening agent. You can replace vodka with any strong alcohol or diluted alcohol. You can also use ready-made baking powder in a bag instead of vodka. Beat again with a mixer.

3. You can combine the beaten egg mass in a bowl or on the table, whichever you prefer. Flour should be added in portions. The amount of flour varies depending on the size of the eggs.

4. The dough for chak-chak should be dense. Leave it to proof for half an hour, covered with a towel or bowl.

5. After the time has passed, we begin to prepare crispy straws for chak-chak. In fact, the dough can be divided into small balls; this process takes longer: the dough is rolled out into thin flagella with a diameter of 0.5 cm to 1 cm.

6. Then cut into cubes, they are rounded during frying. Chak-chak in Bashkir involves large-sized straws or balls.

Chak-chak made from straws is more tender and cooks faster than from balls. For convenience, divide the dough into 2-3 lumps. Roll out a lump of dough into a thin layer 2 mm thick.

We cut the layer into strips 2 - 3 cm wide. Before cutting, it is better to sprinkle the dough with flour to make it easier to cut.

We crumble the straw. We take one strip and cut it into small strips 2-3 mm wide. The knife must be sharp and wide enough.

Prepare the dough in oil:

7. Having thus divided all the dough, we proceed to frying in oil. The oil should be hot and fry over medium heat. If you don’t have a deep fryer, then choose a flat, thick-walled pan, and place the raw straws in a large metal strainer or colander. This will make it easier to remove the finished straw from the fat.

8. Fry the straws in small portions so that the individual pieces are evenly fried. Before frying, the straws should be shaken a little in a sieve to remove excess flour. Fry for no longer than a minute until golden brown.

9. Prepare the syrup. Combine sugar and honey in a saucepan with thick walls and place over medium heat.

10. Stir constantly. Honey can be anything, as long as it is natural. If the syrup begins to foam, remove the pan from the heat for a short time until the foam subsides. You can also mix it with, I talked about it in another article.

11. The readiness of the syrup is checked after 7-10 minutes, drop by drop. Place a drop of syrup on a spoon and cool quickly in the refrigerator. The drop should not spread, and when cooled, when stretched with your fingers, it forms a thin thread - the syrup is ready.

12. Quickly mix the finished hot syrup with straws and place it in portions on a dish lightly moistened with cold water, each time.

13. Compacting tightly and, at the same time, forming a slide. The syrup cools quickly, so you have to act quickly. To avoid burning your hands, you can dip them in cold water from time to time.

Tip: if you cook chak-chak 2-3 times more, then it is better to mix the finished straws with syrup in small portions in a separate bowl. It's good if someone helps.

14. Cut off a small piece to try what you got.

Video recipe:

And now how often is this posted on our blog, I will show you my most favorite video from the Internet, where a good cook, Nadezhda, currently living in Germany, will tell you how she cooks chak-chak.

Happy viewing everyone! That's all for me, thank you for being with us, the authors of Alexander Afanasyev's blog, including me, are happy to try for you. Bye everyone!

I even know that many people manage to prepare such pastries from puff pastry in the oven, or from choux pastry, and it turns out to be a dietary option. As always, there are a lot of cooking methods, today we’ll talk about the most common ones, those that absolutely everyone knows about.

These creations, by the way, will help you out on any occasion, I sometimes make them for New Year, on March 8 or for a birthday, and why not.

Well, I think everyone has guessed what I’m talking about?! And the Tatar dish is chak-chak. Who knows how Tatar chak-chak differs from Bashkir, have you ever thought about this? Write your comments and reviews below. And of course, this begs another question: whose is it? National dish? I think I’ve already answered this question, what do you think?

Interesting! In Tajikistan it sounds like kaleve, in Kazakhstan - sheek-shek

This is a traditional classic and the most proven, one of best options that I have tried and done. I suggest using this step by step instructions with photo.

We will need:

Cooking method:

1. So, how to make chak-chak dough? Do not think that this activity is very difficult, in fact, if you cook at home, and even for your loved ones, then you will certainly succeed, the main thing is to follow the cooking steps given in this article. The very first step is to beat the eggs with a mixer, you should get foam.

2. How to make chak-chak crispy and very light? To do this, you first need to add an alcoholic drink “at a certain degree”, by which I mean any alcohol, usually I take cognac or vodka. You literally need 1-1.5 tbsp for 5 eggs, pour it in a thin stream into the beaten eggs.

3. Now take all the flour and be sure to sift it through a sieve.

Important! If you do not sift the flour through a sieve, it will not be saturated with oxygen, which will affect the taste characteristics of this oriental sweet.

Gradually stir in the beaten eggs.

4. If you see that the dough is liquid, then add more flour. It should have a uniform consistency, without any lumps or inclusions. Roll into a ball and let it rest for a couple of minutes (10-15 minutes). Next, make these funny sausages or flagella. Do this procedure manually.

Of course, it will be difficult to skate, but if you have the desire, the result will not keep you waiting, you will succeed. It is difficult to roll out because the dough in this version is without water.

5. Then cut each strip into small pieces, crumbs. How original does this look?! It’s like seeds, that’s the size they should be. When frying, they will almost triple in size.

6. Next, pour vegetable oil into a saucepan and heat well. How to check if the oil is ready for frying? You need to throw in any piece of dough and if you see that it sizzles, then you can throw in the whole portion.

7. As soon as you see that the lumps have begun to turn yellow, immediately remove them using a slotted spoon. Then add the next portion until everything is overcooked.

Important! First, you need to heat the saucepan with oil well, and then reduce the heat.

8. Well, they are beautiful, delicious, put them on paper towels to remove excess fat.

9. Now make the most delicious and sweet thing, this is a special filling sauce. Add sugar to the honey and put it on the stove, stir and cook until you see that the honey has become thick, that is, it resembles stretchy caramel.

Important! This should definitely be done over low heat.

10. The next, final step is dipping. Each small ball needs to be dipped in caramelized honey, and then formed into such a beautiful mound, reminiscent of “Anthill” only it is edible and tasty. 🙂

Important! Place the finished chak-chak in the refrigerator for several hours, or better yet, overnight. Yes, it’s a test, it’s hard to resist, and even for the whole night.

Serve with any hot drink, preferably green tea or coffee. Bon appetit!

I found this video on YouTube, maybe it will help someone:

Recipe for large Tatar chak-chak with honey

Any sweet tooth will truly love such an airy and light dessert, for example, if you are cooking for children or for a child, then there will be a lot of joy and delight, and if you decorate it beautifully. What kind of decoration do you make, write your reviews and comments!?

I suggest preparing this extraordinary sweet dish at home in Tatar style.

We will need:

wheat flour - 2 tbsp.
chicken egg - 2 pcs.
sugar - 50 g
honey - 0.3 tbsp.
butter - 10 g
vegetable oil - 100 g
milk - 40 g
salt - a pinch

Cooking method:

1. Take a special mixer bowl and break the eggs into it, separating the yolks from the whites, it is best that they are cold, fresh from the refrigerator, and add salt. Start beating the yolk mixture with sugar using a mixer. Then add butter at room temperature.

2. Beat the egg whites in another container until thick foam, such as shown in this picture:

4. The most labor-intensive process is rolling out the dough into thin sheets, because it turns out to be quite tight and not very elastic.

Important! After kneading, set the chak-chak dough aside for twenty to thirty minutes to rest.

Now roll out with a rolling pin into a large thin cake; you need the table to be perfectly clean and dry, sprinkled with flour. Next, cut into long rectangles.

5. And then chop it like this, as shown here, they should be about 2-3 cm in length:

6. The result is funny caterpillars that need to be fried in a well-heated saucepan with vegetable oil. Or as they say, deep fry them. Remove excess fat with dry paper towels.

7. Form into a slide; to do this, each “worm” needs to be dipped in the prepared syrup. What to fill with? Bring honey and sugar to a boil and cook for 2-3 minutes, and then let cool slightly.

Form into such a huge cake, decorate with raisins and nuts as desired. Let it brew in the refrigerator, and then invite your guests to taste chak-chak, which melts in your mouth. I once ate just like this at a wedding, can you imagine?! Delicious discoveries to you!

Cooking chak-chak quickly without vodka

Bashkir chak-chak with vodka

We will need:

For the test:

egg - 2 pcs.
butter - 32 g
sugar - 1 tbsp
salt - a pinch
flour - 2 tbsp.
vodka - 1 tbsp

For frying:

vegetable oil - 0.5-0.7 tbsp.

Syrup:

honey - 2 tbsp
sugar - 1 tbsp

Cooking method:

1. How to make chak-chak dough, what is it made from and how? Take fresh chicken eggs from the refrigerator, separate the yolks from the whites. Now beat the yolks, granulated sugar and butter with a mixer. In another container, beat the whites with salt until foam forms.

Important! Do not keep the eggs warm, otherwise they will not beat well; you need to immediately take them out of the refrigerator and beat them.

2. Mix the egg white mixture in one bowl and add a little flour, literally 2-3 tablespoons. Now add vodka to the ingredients. You can prepare it without vodka, but the effect will be completely different, there will be no airiness and crunch. Stir, add the remaining flour and knead the dough. It should remind you of the texture of dumplings or dumplings.

Important! Leave the dough to rest and cover it with a towel.

3. After this, divide this dough lump into 2 parts, and from each roll out thin sheets, which you can cut arbitrarily into any shape convenient for you. For example, in the form of squares, diamonds, or rectangles. The thickness should be approximately 5 mm no more.

4. Now deep fry them, heat the refined vegetable oil well. Using a slotted spoon, remove these things and place them on a paper napkin to drain off all the fat.

Important! Remember, do not throw too many pieces of dough into the oil, because it will increase 2-3 times.

5. Honey-sugar syrup will need to be boiled in a small saucepan, mixing all the ingredients together. Boil for 3-4 minutes.

Important! As soon as the sweet mixture boils, you will see white foam; it will need to be removed.

6. Now pour the syrup over the finished fried things. Make a mound, maybe balls or a big huge ball, a Christmas tree, it’s your flight of fancy and decorate with chocolate shavings or coconut. Wow, what a delicious, aromatic chak-chak is ready for afternoon tea, or for any holiday, celebration, or maybe you make this for a party in the form of a dessert? 😛

Interesting! You can make the filling not sweet, but salty or, for example, garlic. How do you like this idea? My niece likes to use this option.

Important! You can cook it without honey at all, using just sugar, and you’ll just get a sweet caramelized liquid.

Important! What to do if the chak-chak has dried out? The answer is quite simple, follow all the instructions and you will never have such a problem. Chuck-chuck, then it will turn out crispy and will never become hard. In general, this occurs because you most likely added water to the dough and kneaded it not to a stiff consistency, but to a soft consistency.

Of course, if it has become hard (if you did something wrong) and then how to soften it, probably no way, just prepare a new one, and chew this one faster.

The most delicious and light chak-chak

Making such a cake with your own hands is very simple and quick, and most importantly, this option is inexpensive in terms of money.

Chuck-chuck of corn sticks and toffees in a heap

Of course, it’s a similarity, an analogue, but it’s also very tasty, and most importantly, it’s quick and easy to prepare without baking or hassle. You don't need any culinary tricks or knowledge to make this dessert. The main thing is to stock up the necessary products by the list.

We will need:

corn sticks - 200 g
toffee “Kis-kis” -0.5 kg
butter - 150-180 g

Cooking method:

1. Open the package corn sticks If the sticks are very large, then cut them into several pieces with a knife.

2. Then remove the wrappers from the toffees. Add butter to them and melt the whole thing on the stove.

Important! Place the container with food on the lowest heat. And don't forget to stir constantly, otherwise everything will burn. Stir until you see an even, homogeneous mixture.

3. After dissolving the toffees, you need to immediately dip the sticks into this sweet solution and mix. Immediately place everything on a plate of any shape, as the toffee mass hardens quickly.

Important! Using a tablespoon and your hands, press the sticks closer together. You will get a real lazy “Anthill”.

This cake will please your whole family, even if there is no reason for anyone important event. Just prepare it for tea or any friendly gatherings. 🙂

Delicious delicacy made from corn sticks and condensed milk

To diversify today's post, I suggest you make chak-chak in the form of cakes or cookies, using this simple, uncomplicated, easy and one of the most delicious options species.

By the way, those who have children can prepare this delicacy together with them. The main thing is to make sure that the chopsticks do not disappear from the table directly into your tummy. 🙂

We will need:

corn sticks - 150 g
butter - 170 g
boiled condensed milk - 1 can
nuts, coconut flakes for decoration

Cooking method:

1. Beat condensed milk, not regular milk, with butter using a mixer.

Important! If you don’t have a mixer, you can beat it with a whisk by hand, this is not critical, it will take much longer to cook.

Important! I used vanilla sticks, so the vanilla flavor will come through; if you have just sweet ones, you can add vanilla. You can take sticks with any other flavor, at your discretion.

3. Let stand for about five minutes in a bowl so that the sticks are well soaked. Then take a deep container, wrap it in a plastic bag or foil and pour out the ingredients. Place in the refrigerator to harden, then you will get a cake if you turn the bowl over and remove the bag (foil).

4. But since we are preparing cookies, we will just need to place the sticks in a large bag. And use your hands to form such a sausage, a loaf, you might say. Place in the freezer for half an hour, then remove and remove the bag.

5. And this is what happens, such a fragrant and interesting version is ready for your table in just 5 minutes. Cut into pieces. Garnish with berries, nuts or coconut flakes.

Chuck-chuck in straws like brushwood

Well, this option is somewhat similar to brushwood, by the way, have you seen my note on this topic?! I highly recommend checking it out, you will find some very cool and quick ways of this baking:

We will need:

egg - 4 pcs.
salt - a pinch
general purpose flour - 300-400 g
sugar - 140 g
vegetable oil for deep frying - 450 ml

Cooking method:

1. Pour flour in a heap, this was done in the old days, and now professionals, chefs, do it. Pour in the egg and salt. Something like this:

2. The dough will turn out stiff, as it should be; place it, covered with a towel, to the side to “rest.”

3. And then roll it into a thin, huge circle, cut into strips-straws, and then into thin twigs. The thickness should be only 2-3 cm, so you will have to try and, as they say, sweat.

Important! While you're doing this, take some cheesecloth and wet it with water and place it in the freezer.

4. Take a frying pan or saucepan and pour vegetable oil and heat it up to the limit. Fry the plastics until a pleasant yellowish tint, then remove with a slotted spoon. Cooking time is approximately 3-4 minutes. All fried pieces will need to be dipped in a towel to remove all excess liquid-fat.

Important! Kitchen utensils must have a thick bottom, so find just such utensils.

5. Sugar-honey syrup is prepared in this way: mix sugar with honey and cook over low heat. After boiling, remove the foam. Cook for 2-3 minutes after boiling.

6. Dip all the pieces into the syrup and then place them on ice cheesecloth. Next, turn the plate over; the dessert will easily fall out. Let the sweet dish brew for 1-2 days in the refrigerator. Bon appetit!

That's all for me, this is such a sweet note. I wish you delicious discoveries and a good mood and a lot of positive emotions! See you, bye-bye!