Recipe: Chak-chak delicious oriental sweet

For the dough, beat cold eggs with a mixer, without stopping whisking, add salt and gradually sugar.

Beat until fluffy porous mass, which will increase in volume several times.

Mix the flour with soda, sift and make a well in the center, and pour the egg mass there, and mix.

Once the flour has been mixed in, add vegetable oil and knead the dough well for about 5 minutes.

It turns out a soft dough that does not stick to your hands.

I divide the dough into 4 parts.

We cover three parts with cling film, and roll out one part on a silicone mat (slightly greased with vegetable oil), the thickness of the dough should be 3-4 mm.

We cut the dough layer into thin strips, and then each strip into small pieces.

Pour vegetable oil into a frying pan (enough so that the dough floats in oil) and heat it over medium heat.

Then we throw pieces of dough into the oil and fry until golden brown.

We put the finished cookies in a colander and so fry the whole dough.

For honey syrup: Combine honey, sugar and water in a heavy bottomed saucepan.

Heat over medium heat and bring to a boil.

Take a larger container, because. when boiling, the mass rises and increases in volume.

Boil the syrup for 10-12 minutes.

Let the syrup cool down to room temperature.

And then pour the cookies with the cooled syrup and mix well and form a chak-chak of any shape.

I did not decorate with anything, but chak-chak can be decorated with crushed tails or poppy seeds.

Happy tea!

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