We prepare delicious kozinaki at home. How to make kozinaki? How to cook delicious kozinaki yourself How to make kozinaki at home

Kozinaki is one of the delicacies that are completely simple in their composition and understandable for those who are used to preparing sweets on their own. But, despite this, before you prepare such a wonderful delicacy at home, you need to know a few essential little things, without which nothing may work out. We will help you prepare kozinaki at home.

We are accustomed to the fact that the basis of kozinaki is dominated by peeled seeds, but in fact this is the name of the cooking process itself, and you can pass off whatever your heart desires as the main product. In our case, these are walnuts.

Ingredients:

Walnuts – 100 grams
Granulated sugar – 250 grams
Honey – 1 tablespoon
Water – 3 tablespoons
Citric acid - on the tip of a knife

Homemade kozinaki made from walnuts:

For a more pronounced taste, the nuts should be lightly toasted in a dry frying pan. Make the heat medium and stir them for 5-7 minutes. Then place them on a cloth and wipe, thereby getting rid of the skin.

While the nuts are cooling, line a baking dish with parchment paper and grease it with butter to prevent the sweets from sticking.

Now let's make caramel. To do this, pour granulated sugar into a dry frying pan.

Add a spoonful of honey, citric acid and water to it and turn on the heat.

You can cook this mass longer or shorter. The hardness of the finished kozinaki depends on this. If you want them softer, cook the caramel until it is beige, slightly brown. If you wait until the caramel is dark, then during the hardening process it will turn into candy and will be very hard. It’s better not to let things get to that point, but it’s a matter of taste.

Next, without turning off the heat, pour the nuts into the pan and mix well. Then pour the mixture into the prepared form.

In principle, the kozinaki need to cool for 10-15 minutes and they are ready!

One more tip: about 4 minutes after you poured them into the mold, run a knife over the top, forming a lattice so that later they break better.

These candies can be given to children without thinking about what they consist of. After all, the caring mother herself made kozinaki at home from proven products, without chemicals or dyes. Any housewife can make kozinaki at home, and it will take about 15 minutes, no more!

It is difficult to find a person who would not try this oriental sweetness and would not be captivated by its taste. Georgian delicacy - kozinaki can be prepared from various nuts, sunflower seeds, sesame seeds, and other ingredients. The binding component is caramel, which is made from sugar and honey with the addition of additional ingredients. Modern recipes allow for variations in the ingredients, 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 microelements, and vitamins. Honey is another valuable product that is included in the delicacy. Kozinaki should not be eaten by people allergic to bee products. If you don’t want to buy kozinaki of questionable quality in the store, then you can make the sweetness yourself!

Classic kozinaki recipe

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

Walnuts need to be peeled so that you get about two cups of clean kernels. You need to add almonds to them, about 0.7 cups.
The nuts are pre-dried in the oven or in a frying pan. This is done in order to get rid of excess moisture. Kozinaki made from dry nuts will be crispy and tasty. It is better to dry the nuts in the oven at a low temperature to make the kernels more flavorful. If you don’t have 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 burn.
The next step is to chop the nuts. It's best to do this manually. After all, a meat grinder will simply turn the nuts into porridge; they will become oily and too small. Blender will produce a similar result. But if you cut the nuts by hand, the whole pieces will look very good in the finished product. Small nuts can be left whole, but large ones will have to be cut into several pieces.
When the nuts are ready, you can start making the syrup. For this we need sugar, honey, water and lemon. The syrup must be boiled in a saucepan with a thick bottom so that it does not burn. Pour a glass of sugar into a bowl, add three-quarters of a glass of water and place on low heat. We do not add honey right away so that it does not heat up again and retains its beneficial properties. Stir the sugar and water constantly until the crystals dissolve. When the sugar melts, add half a glass of honey and the juice of one lemon to the mixture. Lemon gives kozinaki a subtle sourness and a subtle citrus aroma.
When the mass becomes liquid and completely homogeneous, the syrup is ready. Now you can put nuts in it. This must be done carefully, since the syrup is very hot and you can get burned. At the same time, you need to constantly stir the pan so that the bottom does not burn.
When the entire mass “sets”, it will need to be transferred to a flat surface. To do this, you need to line a baking sheet or board with wet parchment in advance. It will not allow the future treat to stick to the surface.
Place the sweet mixture on the parchment and smooth the top. There is no need to make the layer too thin, otherwise the kozinaki will crumble. The optimal thickness of the treat is 1-2 cm. To make the surface part even, you can roll out the layer with a rolling pin. Don't worry if the edges are clumsy - they can be easily trimmed. Even before the kozinaki hardens, make light cuts on the surface. After hardening, the sweet layer will be easy to break along the marked lines.
After molding, the layer is sent to the balcony or to the refrigerator. At low temperatures, kozinaki sets faster and better.

This is a recipe for making classic kozinaki from walnuts and almonds. But there are still many variations of this sweetness.

Kozinaki turns out to be very tasty if you prepare them from sunflower seeds with the addition of sesame seeds. Take the seeds and peel them. You can buy already peeled kernels in the store. If the seeds are raw, the grains must be fried in a frying pan. This must be done very quickly, since 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 one bowl), you can lightly fry the sesame seeds.

After this, caramel is prepared. Place sugar and water in a bowl and cook syrup. For taste, you can add spices to it to taste. Add a little nutmeg, ginger, cinnamon or lemon juice to give the sweetness a special aroma and unusual aftertaste. The last step is to add honey to the mixture. Mix everything thoroughly and wait for the honey to dissolve. After this, put the dry component into the pan and quickly mix everything. Then you can lay out the mass on a flat surface or level it directly in the same pan (if the bottom area of the dish allows). Leave the treat to harden in the refrigerator. After just a few hours, you can treat your guests to sweets.

Dietary kozinaki

Since kozinaki is a rather high-calorie dessert, we will try to prepare its dietary analogue. Such kozinaki can be eaten without fear by diabetics, allergy sufferers, and those who care about their figure. So, for dietary kozinaki we will need seeds, some peanuts, a couple of tablespoons of sesame. All dry ingredients should be fried in a frying pan until lightly crunchy. Peanuts can be chopped into several pieces or left unchanged. Instead of syrup and sweet ingredients, we will use 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’s better to mix everything with your hands so that every seed and nut is in the banana shell. After this, roll out the layer with a rolling pin and cut it into pieces with a knife. You can also decorate kozinaki in the form of cookies - cut out figures from the layer using special molds. The formed kozinaki are sent to the oven to dry. You need to keep them there for about half an hour at a temperature of 180 degrees. Let the kozinaki cool and enjoy its taste without harm to your health.

Oatmeal kozinaki

You are deeply mistaken if you think that only porridge is made from oatmeal. In fact, this ingredient makes very tasty, crispy and unusual desserts. And kozinaki is no exception. To prepare this treat we will need a glass of oatmeal, half a glass of peanuts, 100 grams of sugar and the same amount of butter. Place the butter in a frying pan and melt over low heat. After this, sugar is poured into the mass. The heat should be minimal so that the syrup does not burn. Stir the mixture constantly, and then add oatmeal and nuts. Mix everything thoroughly, collect the mass and roll it out into a layer of equal thickness. Make light cuts and put the kozinaki in the refrigerator. When the delicacy hardens, you will get a light, crispy and unusual dessert.

Kozinaki with pearl barley

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

Pre-soak the pearl barley in warm water for 10 minutes. After this, drain the water and leave the cereal to drain in a colander. Then fill it with water again and leave it for a while. Repeat this 4-5 times. When the cereal softens a little, but is still quite strong and solid, it needs to be placed in a dry frying pan. Stir the wet pearl barley until it dries completely. Then pour a couple of tablespoons of vegetable oil into the cereal and fry it for 10 minutes. In a separate bowl, cook syrup from sugar and honey, and then mix the two ingredients. Form a layer, cut into pieces and leave it to harden. That's it, healthy barley kozinaki is ready. Tastes like corn popcorn in sugar syrup.

Kozinaki is an excellent alternative to flour products and desserts. Please your loved ones with the painfully familiar taste of Georgian kozinaki.

Video: how to cook kozinaki

Kozinaki is a very tasty oriental sweet and a favorite delicacy of many people with a sweet tooth. The big advantage of this recipe is that it requires a minimum of products, which are usually seeds or nuts, honey, sugar and powdered sugar. For all lovers of sweets, today you will learn a recipe for kozinaki from seeds at home, which is very easy to prepare, and you will now see for yourself.

Recipe for kozinaki from seeds at home

Ingredients:

Seeds - 300 grams

Honey - 300 grams

Powdered sugar - 1 table. spoon

Cooking process:

For this dessert we need nothing at all, but specifically we need roasted seeds, honey and about a tablespoon of powdered sugar, the powdered sugar will be in order to give fragility to our kozinaki.

The vessel in which we will cook our delicacy must be either copper or aluminum.
We put a saucepan on the fire and pour honey into it, we will need to boil it to such a state that when we check it by dropping a drop onto the plate, it should not spread. Do not leave the stove and constantly stir the honey, otherwise it may burn.

The honey has boiled and you can add the seeds and mix them continuously, literally after two minutes you can add a tablespoon of powdered sugar, you need to cook the mass until you smell the roast.

Prepare a wooden board and moisten it well with water so that the frozen kozinaki can be easily removed and by the way, do the same with the rolling pin.

Our mass has gained the desired color and consistency, while it needs to cool a little, literally about ten minutes.

Place the mixture from the pan onto the board and immediately begin to level it with a rolling pin, making it no more than a centimeter thick. You just have to wait five minutes and you can cut into slices.

Cut the kozinaki however you like, into squares, diamonds or triangles and place on a plate.

Recipe for kozinaki from seeds with sesame

Ingredients:

Seeds - 300 grams

Sesame – 150 grams

Honey - 2 tables. spoons

Granulated sugar - 250 grams

Cooking process:

The first step is to prepare a form in which our kozinaki will cool. Use a baking sheet lined with parchment paper and coat the top of the paper with vegetable oil and set the baking sheet aside.

Let's start working with the seeds, they need to be placed in a frying pan and fried until golden brown over low heat, but they need to be stirred periodically so that they do not burn, but acquire a uniform color.

Now let's move on to the main process. We put a large frying pan on the stove, turn on the heat and put sugar and honey in it, we will make caramel, the whole procedure must be carried out over medium heat. Stir until the sugar grains dissolve.

As soon as the granulated sugar has dissolved, add sesame seeds and seeds, mix so that each seed is in the caramel and secretly keep the mixture on the fire for about two minutes, then remove from the heat.

Immediately transfer the mixture into the mold, so it must be prepared in advance. We make a pancake a centimeter thick, when the surface is leveled, you need to press it down a little to make it more dense, this is done like this, put a sheet of parchment on top and roll a rolling pin over it, you can press it with your hands, but the rolling pin will be smoother and leave them a little cool down.

We cut the kozinaki while they are still warm, otherwise if they harden completely, they will no longer be cut.

The delicacy can be served to the table.

Recipe for kozinaki made from nuts and honey

Ingredients:

Honey - 200 grams

Walnuts - 150 grams

Almonds - 50 grams

Cooking process:

We continue to prepare dessert variants of dishes, or rather variants of kozinaki. Now let's make kozinak with nuts and honey. The preparation is quite simple, there are only two ingredients, honey and nuts.

We will do the following with honey, we need to put it from a jar into a ladle and heat it on low gas, it should boil, and then we will repeat this procedure several times, it will boil, we will put it aside, then put it on again The fire needs to be done this way four times, in order for the sugar compounds in the honey to caramelize, we need a certain hardness to obtain candies from nuts with honey.

The nuts must first be dried in the oven; this procedure is necessary in order to remove excess moisture. We will need walnuts and almonds, they need to be chopped by hand with a knife, the procedure is not at all complicated, but it is long and requires patience. By cutting walnuts in this way, we get a petal structure that will look very beautiful in the mass of the product, so we don’t put them through a meat grinder or chop them with a blender, the nuts will add beauty to the dish, you will appreciate it when you see the result.

Our next process is to prepare the water, it needs to wet the piece of parchment on which we will place the kozinaki, in general it should be wet, the moisture should be absorbed into the sheet, we do this so that the kozinaki does not stick to the paper.

Now let's do the most dangerous part of the recipe. We take honey, put it on the stove and put nuts in it, you need to add enough of them so that the mass becomes thick.

Next, we begin to warm up the mass. This process must be monitored and heated to such a state that the smell of roasted nuts comes out, so that there are additional flavors besides nuts and honey. It is advisable to stir it all the time, because the likelihood of burning is very high.

It is not always possible to buy delicious kozinaki in the store; often manufacturers, saving on production, use low-quality raw materials. We advise you not to give up oriental sweets and try making kozinaki from sunflower seeds at home. The recipe is very simple and accessible, the main thing is to strictly follow the described cooking process.

homemade recipe

The main thing here is to want it, and then your tea party with your family will be more varied thanks to the oriental dessert. Of course, any sugar-containing product and nuts are a fairly high-calorie duo. However, we should not forget that the seeds are very good for health; they contain microelements that are necessary for healthy and beautiful nails and hair. You don’t need to get too carried away with eating kozinaki, just like any other sweets, but it’s worth trying a couple of slices!

Ingredients:

Peeled seeds 400 – 500 grams;
Granulated sugar – 150 grams;
Honey 1 – 1.5 tbsp. spoons;
Citric acid – a small pinch (you can use lemon juice);
Water 25 ml.

Cooking process:

Place the peeled seeds in a dry frying pan and fry until a beautiful golden color, stirring continuously so as not to burn.

Set the fried kernels aside and prepare the sweet syrup yourself.

I decided to add a little citric acid to my syrup, which will add a little sourness to the sweetness. You can replace the lemon with lemon juice; 1 teaspoon will be enough, which will need to be mixed with water and then added to the syrup.

Pour granulated sugar into a deep saucepan, add honey and citric acid. Mix everything. Then pour in water and heat the ingredients over low heat.

Heat the caramel, stirring constantly. When the color of the syrup begins to darken and it begins to thicken, it is time to remove it from the heat.

Immediately pour boiling candy over the roasted seeds and stir vigorously. Try to ensure that all the seeds are “bathed” in the syrup.

Grease baking paper or cling film with vegetable oil (refined), place the hot mass of seeds on the paper and level it, giving it the shape of a square or rectangle.

Leave until the candy hardens, about 30 - 40 minutes. Then take a sharp knife and wet it with cold water. Cut the kozinaki into small squares or diamond shapes.

You can’t cut hot kozinaki, they will fall apart and you won’t get real oriental beauty.

Serve the seed candies with freshly brewed tea or a cup of coffee. Such a tasty delicacy will come in handy if you decide to throw a party in an oriental style.

As you can see, making homemade kozinaki is very simple. Don't be afraid to experiment in your kitchen. Enjoy your meal!

Walnuts – 100 grams
Granulated sugar – 250 grams
Honey – 1 tablespoon
Water – 3 tablespoons
Citric acid - on the tip of a knife

Homemade kozinaki made from walnuts:

While the nuts are cooling, line a baking dish with parchment paper and grease it with butter to prevent the sweets from sticking.

Now let's make caramel. To do this, pour granulated sugar into a dry frying pan.

Add a spoonful of honey, citric acid and water to it and turn on the heat.

You can cook this mass longer or shorter. The hardness of the finished kozinaki depends on this. If you want them softer, cook the caramel until it is beige, slightly brown. If you wait until the caramel is dark, then during the hardening process it will turn into candy and will be very hard. It’s better not to let things get to that point, but it’s a matter of taste.

In principle, the kozinaki need to cool for 10-15 minutes and they are ready!

One more tip: about 4 minutes after you poured them into the mold, run a knife over the top, forming a lattice so that later they break better.

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