History of the dish
Made from soft dough (similar to dumplings or noodles), deep-fried product in the form of balls, straws or sticks, filled with thick honey-sugar syrup and formed into a magnificent hill - there is chak-chak. Appearing in ancient times among the nomadic peoples of Central Asia, a dessert holiday dish made from unleavened dough, perfectly fit into the cookbooks of past years and has come down to us almost unchanged. A small difference can be considered only that the blanks for a modern dessert are fried not on a fire, albeit in a cauldron. They use ordinary refined oil for deep-frying, and not mutton fat, as in the past. In all other respects, the cooking technology remains the same. It is about her that we will talk further.
for the test:
- premium flour - 2 cups;
- vodka - 25 ml;
- water - 50 ml;
- chicken eggs - 2 pieces;
- butter - 50 grams;
- salt - 1 gram.
for the syrup:
- natural honey - 145 grams;
- granulated sugar - 145 grams.
- sunflower oil (odorless) - 470 ml;
- shredded coconut - for decoration.
Chak-chak in Tatar - recipe:
- Knead the chak-chak dough. Pour the flour into a tall plastic bowl. If you wish and have free time, we sift it.
For the dough, pour the sifted flour into a bowl.
- We make a recess in the hill with flour, where you need to break two warm eggs.
Make a well in the flour and break two room temperature eggs into the dough.
- Instead of baking powder for the dough, we use vodka. We add it to the dough immediately after the eggs, but before using it, heat it up a little and dilute it with water.
Pour in vodka diluted with water.
- Mix the ingredients and add the salt.
Add salt and mix everything well.
- Then add melted butter to the dough, but, of course, cool it before use.
Enter the melted and chilled butter.
- Of all the above ingredients, you need to knead an elastic bun. The dough for chak-chak is kneaded for at least 10 minutes.
Now from all these products we knead the dough and form a bun out of it.
- You can check the readiness of the dough by pressing it with your finger - the mass should immediately spring back.
To make sure that the dough is ready, poke it with your finger. A well-kneaded dough will immediately return to its previous shape.
- We close the gingerbread man with a saucer and leave it alone for about twenty minutes.
Cover the dough and let it breathe for 20 minutes.
- Next, cut the bun into six or eight approximately identical pieces with a knife.
Now we divide the dough into about eight parts.
- Separate each part from each other.
Separate the intended parts of the test.
- From each part we roll a thin flagellum. It is most convenient to do this with floured palms.
From each piece of dough we roll a thin tourniquet in the palms.
- Cut the formed flagella into miniature pieces, which, if desired, can be rolled into balls.
We divide each of the flagella into pieces or balls of a very small size.
- Pour oil into a cast-iron cauldron and heat it well. In small batches, we throw our resulting balls into the cauldron and deep-fry them. During cooking, you need to be extremely careful. The dough in the oil forms a high foamy mass - this is normal.
In cast iron, heat the vegetable oil and in small portions, in turn, place pieces of dough in it to deep-fry them.
- We catch lush balls with a slotted spoon.
Take out the already prepared pieces of dough from boiling oil with a slotted spoon.
- We discard the finished portion on a paper napkin and throw the next one into the oil. We follow these simple steps until all the tourniquets run out.
Place the pieces of dough on a paper towel to rid them of excess fat. Meanwhile, the next batch of dough is dipped into the oil and so on until fully cooked.
- We continue to cook chak-chak, the recipe of which has almost reached the final whistle. Put the cooled ruddy balls in a tall bowl made of soft plastic. If this is not available, then we cover any other container with cellophane and send the balls there.
Place the finished and cold pieces of dough in a deep plastic bowl.
- We prepare the syrup immediately before the formation of the cake, when all the dough is completely fried, otherwise it will simply harden without waiting in the wings. Add sugar to a saucepan with melted honey.
For syrup, put honey in a saucepan and when it melts, add granulated sugar.
- Bring the ingredients to a boil, mix and boil for another three minutes over low heat.
Bring sweet foods to a boil, stir and cook for at least three minutes over low heat.
- Pour our ruddy balls with the resulting sweet mass.
Pour dough balls with finished syrup.
- We wait one minute.
Waiting for about 1 minute.
- Take a plastic spoon and quickly mix the contents of the plastic so that all the dough balls are dipped into the syrup.
Now knead the balls with syrup with a plastic spoon.
- Next, we wet our hands with cold water, take chak-chak in small batches and form a hill or a cake on a serving dish.
We rinse our hands with cold water and form a slide or a cake from sweet balls.
- Sprinkle the resulting dessert with coconut flakes and let it cool well. As soon as the honey syrup thickens completely, the cake can be served at the table. A large festive chak-chak is prepared on the eve of the celebration and presented a day or more after preparation.
Sprinkle the finished dessert with coconut flakes and let it harden well. After that, the cake can be served at the table, although it is usually customary to cook it about a day before the feast
The benefits of the dish
Nutritious, tasty, sweet, uplifting and pleasing to the eye. The composition contains honey - the perfect healer for all diseases. Despite all these benefits, eating chak-chak in large quantities is not recommended because of the high calorie content of the dish. Our homemade chak-chak, the recipe of which you managed to read to the end, turned out just great - a real birthday cake. So treat friends and relatives will not be ashamed. Thanks to HozOboz for the review!