Chak-chak recipe at home. Ingredients for chak chak

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chak-chak is the most popular and delicious oriental dessert. The peculiarity of sweetness lies in the strongly pronounced taste of honey and in the airiness of the dish. Another name for the delicacy is "honey slide", although it may not always have a similar shape. In stores, chak-chak in Tatar can be bought in round and rectangular containers. But the shape of the container does not affect the aroma, sweetness and taste in any way.

General cooking information

The chak-chak recipe uses hard-boiled egg dough. According to the classic recipe, in order to make the confectionery airy and porous, vodka is added, but in some it is replaced with baking powder. Long and thin sausages are formed from the dough, which are subsequently cut into short sticks. Frying should be deep-fried, that is, in a container filled with oil. Its recommended to use vegetable.

After frying, the pieces of dough are mixed with warm and liquid honey or syrup for chak-chak. It is important that the syrup has a taste andsmell of honey, otherwise the dish will lose its originality.

Chak-chak can also be prepared in the form of balls, inside which are chocolate, marshmallows or any other sweet filling. Guests will be surprised by this surprise.

Chak-chak with vodka

To make chak-chak at home you will need the following ingredients:

• 3 chicken eggs;
• about 40 ml plain vodka;
• 1, 5 cups flour;
• 45g sugar;
• 20g s alt or 1.5 tsp;
• honey;
• vegetable oil.

Among the ingredients for chak-chak is vodka, which is part of the dough. It helps to loosen the dough better so that more air bubbles form in it. You can replace a 40 degree drink with any high-strength alcohol or baking powder for dough. Moonshine or brandy is often used.

How to cook chak-chak

1. The first step is to carefully sift the flour through a sieve. Then you need to add s alt with sugar and eggs. When kneading the dough, it is necessary to gradually pour in the required amount of vodka. The finished base for the future dessert should be cool and cracked. Next, it must be put in the refrigerator for at least 35 minutes, after putting it in a plastic bag.
2. While the dough reaches the condition in the refrigerator, you can prepare deep-frying for frying. To do this, pour a four-centimeter layer of oil into a deep pan or bowl.
3. The chilled dough must be rolled out into a thin pancake. Can be divided into several if desired.equal parts and freeze them until the next cooking.
4. The rolled cake should be cut into thin "noodles" 2-3 centimeters long.
5. According to the recipe of the Tatar dish chak-chak, you need to fry the pieces of dough in deep fat very quickly, no more than 20-30 seconds. "Noodles" in oil should not come into contact with anything. The ideal color of the finished product is golden.
6. To get rid of excess oil, deep-fried chak-chak must be put on a paper towel. It is most convenient to remove most of the pieces from the pan at once with a slotted spoon.
7. In this way, you need to fry the whole dough, and cool the resulting product.
8. For coating, honey must be brought to a liquid state, since according to the chak-chak recipe, the dough must be mixed with enveloping syrup or honey.
9. The finished dessert must be laid out beautifully on a plate in the form of a slide.

Chak-chak recipe with honey in milk

This recipe does not need to add alcohol to make the dough airy. This role will be performed by a regular baking powder.

Ingredients for the Tatar dish:

• 1 teaspoon of granulated sugar;
• 3 eggs;
• 3 cups flour;
• 2 teaspoons of s alt;
• 5 tablespoons of low-fat cow's milk;
• 3 small spoons of baking powder for dough;

200-300 ml of vegetable oil is needed for frying.

To spread the dessert - 4-5 tablespoons of honey with a slide.

The basis for the dough in this recipemakes milk.

How to cook chak-chak with milk

1. First of all, flour and baking powder must be mixed in one container. In another bowl, mix and then thoroughly beat with a mixer s alt, sugar, milk and eggs. The finished mixture should be poured into flour, and, after kneading the dough, let it rest. So it will become more plastic and convenient for the formation of blanks for frying.
2. The lump of dough must be rolled out into a pancake 0.5 cm thick. The resulting large cake should be cut into thin, no more than 1.5 centimeters, strips.
3. Each strip then needs to be cut into 0.5 cm rectangular pieces, which, after frying, will take the form of inflated bars.
4. For frying, pour oil into a saucepan and heat it to a boil. It is best to cook the dough pieces in small portions so that they do not stick together and do not touch while deep-frying.
5. While preparations for chak-chak are being prepared, you can put the kettle on to warm up. After the dish has cooled, brush it with melted honey or honey-based syrup.

Chak-chak on kefir

The dough according to this recipe turns out to be universal and can also be suitable for making brushwood. For chak-chak you will need the following products:

• 2 eggs;
• 30ml vodka;
• 0, 5 cups of kefir;
• 35g sugar;
• 6-8 spoons of honey;
• 0, 5 tsp s alt;
• oil for frying.

Cookingchak-chak on kefir

1. First, in a bowl, you need to mix eggs, kefir, s alt and sugar. Beat all this thoroughly, gradually adding flour and vodka, kneading the dough. The resulting cool dough should be put in a bag in the refrigerator for 25-40 minutes.
2. The whole mass of dough must be divided into balls of the same size. Roll each of the balls into thin cakes, which then need to be cut into long and narrow sausages. The length of the sausage should not exceed the width.
3. Deep-fried dough sticks until light golden.
4. It is necessary to mix the fried chak-chak with melted runny honey.

Fragrant dessert is ready! You can serve it with hot tea.

Chak-chak with poppy seeds and nuts

This variant of cooking chak-chak in Tatar style has a powerful nutty and honey aroma. Also, some cooking steps differ from the classic recipe. So, for cooking you need:

• 4-5 eggs;
• 0.5 kg flour;
• 2 tablespoons of butter;
• 0, 5 teaspoon sugar;
• 0, 5 tsp s alt;
• 2 spoons of vodka;
• 0.5L deep-frying oil;
• 4-5 spoons of milk;
• 200-250 g of your favorite nuts;
• 25-30g dried poppy seeds;
• 0, 6 kg of honey.

Cooking chak-chak with poppy seeds and nuts

1. Egg whites and yolks must be separated from each other.
2. Yolks should be rubbed with sugar and butter. The color of the mass should become lighter.
3. Protein must be thoroughly whippedwith s alt until an airy white consistency is obtained.
4. The resulting mixtures must be combined, pour milk into the same place. Gradually adding flour and vodka, you need to knead the dough, which is then placed in a bag and set aside for 30 minutes to rest.
5. Roasted nuts should be finely chopped.
6. Poppy should be poured with boiled water for 10 minutes. Then pour out the water and dry the poppy.
7. The dough should be cut into strips of small length. Then it must be fried in oil until golden brown.
8. Put the finished pieces of dough into a large bowl, add poppy seeds with nuts, mix thoroughly.
9. Pour the melted honey on top of the chak-chak so that it completely covers the dessert.

When serving, lay out the pieces of chak-chak in a slide. If desired, you can decorate with berries or fruits.

Chak-chak recipe with syrup

This option is economical as it uses chak-chak syrup rather than 100% honey. Since honey is expensive, it can be added to syrup, which will well lubricate the Tatar delicacy. The base is prepared and fried in any popular way, but the difference from the chak-chak recipe with honey lies in the preparation of the syrup.

Ingredients for syrup:

• 100 g honey;
• 200g granulated sugar;
• 70 ml of water.

This recipe is designed for those who already know how to knead and bake the base for dessert, so the preparation consists only of preparing the syrup.

Cooking the dish:

1. Sugar and water are mixed in a saucepan, which is put on fire. After boiling, you need to cook them for 5 minutes.
2. Add honey to sugar syrup, which should completely dissolve. After that, turn off the fire.
3. The final stage is mixing ready-made pieces of dough and syrup with honey. At this stage, you can form a chak-chak of any shape. Then let the fragrant dish harden.

Bashkir chak-chak recipe

This chak-chak recipe differs from the Tatar one in that nuts, dried fruits, coconut flakes and other sweet additives, such as chocolate, are added to it. For cooking, you need the following ingredients:

• 4 eggs;
• 155g sugar;
• 120g honey;
• 2 teaspoons butter;
• 2 tablespoons of water;
• 1/2 teaspoon s alt;
• 3 cups flour;
• 1/4 chocolate bar;
• 1 tablespoon of vodka or cognac.

Cooking process:

1. Beat eggs with s alt and sugar until fluffy, adding soft melted butter.
2. Next, add vodka and sifted flour to this whipped mixture, gradually kneading the dough.
3. The finished piece of dough should be covered with a napkin or towel and set aside in a warm place for 1 hour.
4. A little more sugar should be dissolved in water and brought to a boil.
5. It is also necessary to place all the honey there and remove the container from the stove.
6. You can form blanks for chak-chak using a meat grinder. This requires a mesh with large holes.
7. Add the dough to the meat grinder gradually in small pieces. As soon as sausages 2-3 cm long appear through the mesh holes, they must be cut with a sharp knife and separated from each other.
8. You need to deep-fry products in small portions evenly. Put the golden pieces of chak-chak into a deep-bottomed bowl.
9. Chocolate should be divided into 3 parts, where 1 part is melted with butter in a water bath or in a microwave oven, and the remaining 2 parts are rubbed with large chips.
10. Add sugar syrup to melted chocolate and mix thoroughly until smooth.
11. To serve, chak-chak should be laid out on plates in the desired shape, and then poured with melted chocolate-sugar syrup. Sprinkle coconut and chocolate chips on top. Let the dish cool down.