Homemade walnut kozinaki recipe

The sweet delicacy kozinaki is prepared in different countries of the world - let's get acquainted with popular recipes. The dish is interesting for its taste and nutritional value, due to the high protein content in various diets, kozinaki replaces meat dishes.

Kozinaki are an excellent option for a snack, serving as a source of energy for the body. The different composition of ingredients adds different tastes to kozinaki, especially if they are prepared at home. Let's look at several recipes that will tell you how to make kozinaki at home from seeds, nuts, berries and other products.

Interesting facts about walnuts

Every home should have walnuts, as the product is combined with different dishes, for example, desserts, seasonings, and sauces. Walnuts have a pleasant taste and a huge range of medicinal properties. The benefit of the product is to supply the body with high-quality vegetable protein and valuable vitamins. By the way, this type of nut is considered a natural aphrodisiac.

Take a look at the walnuts offered in retail outlets. A high-quality product has a light color, smooth skin, and dense structure. If you observe an oily surface and wrinkles on the nucleoli, then the product has been on display for a long time. Stale nuts give off a specific smell. Nuts collected last year have a tart, pungent odor.

If you need to choose good unshelled nuts, you need to estimate the weight of one of them. It has been noticed that the freshest nuts are certainly heavy. If you shake a whole nut, you can also get information: if there is a knock, the nut in front of you is excessively dry. The shell has a flat, smooth surface. There are no cracks or holes on it. Once you've shelled nuts at home, it's best to find a use for them as quickly as possible.

Instead of store-bought desserts, it is better to prepare homemade sweets using nuts, seeds, honey, dried fruits, candied fruits and other healthy ingredients. With walnuts, your diet becomes nutritious and not boring. By the way, walnuts can be eaten in small quantities on a diet; they replenish vitamin reserves and add energy.

Nutrition experts encourage daily consumption of this product. But please observe moderation, as large portions are undesirable due to the high percentage of fat in the composition.

Leading Process Equipment

The installation for cutting “kozinaki” (Fig. 3, a, b) is a metal cooling table. The top plate of the table is stainless, there is cold water circulation inside, and there are guides for trolleys on the side. The rolling cart (Fig. 3 a) consists of a housing, rolling rollers and rollers moving along guides. The cutting trolley (Fig. 3 b) consists of circular knives (longitudinal cut - through, transverse cut - not through).

A

b

Rice. 3. Installation for cutting “kozinaki”: a – with a rolling cart; b – with a cutting trolley.

Digester 5-A (Fig. 4) consists of a hemispherical bowl 5 with a shell. The bowl is placed in a steel steam jacket 6, mounted on a frame 9. Heating steam is supplied through valve 4, air is released through valve 10, condensate is discharged through valve 8, to which a condensate drain is connected. A safety valve 3 and a pressure gauge 1 are installed on the steam supply pipe.

The finished mass is unloaded through the lower fitting with a tap. An oil seal 7 is provided between the drain fitting and the lower hole.

Technical characteristics of the digester 5-A

• Capacity, l 60
• Heating steam pressure, MPa 0.2
• Inner diameter of the bowl, mm 590
• Overall dimensions, mm 1100x785x1400
• Weight, kg 300

Rice. 4. Digester 5-A

The universal vacuum cooking apparatus M-184 (Fig. 5) is designed for boiling various fillings, toffee, caramel, fruit-jelly and other confectionery masses in small quantities. These devices are used, in particular, in retail shops of confectionery enterprises and small factories.

Rice. 5. Universal vacuum cooking device M-184

The vacuum apparatus consists of two boilers located one above the other. Upper boiler 1 - a hemispherical copper bowl placed in a cast-iron steam jacket, serves to boil the mass without vacuum, as in a conventional open digester. Heating steam is supplied into the space between the walls of the bowl and the steam jacket.

During cooking, the mass in the bowl is mixed with an anchor stirrer driven by an individual electric motor 9 through V-belt and bevel gear transmissions. The lid 10 of the bowl has a receiving loading funnel, a loading fitting for supplying components or a recipe mixture, and a fitting for removing secondary steam.

The lower receiving boiler 2, which is a copper bowl with a hemispherical bottom, is mounted on a rotating fork 7 attached to the stand 6 of the frame. The fork 7, together with the boiler, rotates around its axis at the end of the cooking process, when the lower boiler 2 is removed from under the cover 8 for unloading.

Before draining the mass from the upper boiler to the lower one, the latter is pressed against the lid 8 by pressing pedal 5. To press the boiler tightly, a special rubber ring is provided in the lid.

A small-sized rotary wet-air water ring vacuum pump 4 built into the lower part of the apparatus, pumping out a mixture of condensed secondary steam, air and water cooling the secondary steam through mixing condenser 3, creates a vacuum in the lower receiving boiler of up to 600 mm Hg. Art. Vacuum pump 4 is mounted on a separate plate mounted on the racks of the vacuum apparatus, and is driven by an individual electric motor through a coupling.

The vacuum pump 4 is connected by a pipeline through a mixing condenser 3 to the cast iron cover 8 of the lower boiler 2.

During boiling of the mass in the upper boiler, the drain fitting is closed with a valve. When the upper boiler is unloaded, the drain fitting opening opens automatically. For this purpose, a membrane valve 11 for automatic unloading is installed on the traverse of the vacuum apparatus. Inside the cast body of this valve is a rubber diaphragm, the central part of which is attached to the disc and stem. At the lower end of the rod there is a valve mushroom for closing the discharge hole of the upper bowl of the vacuum apparatus. Firm pressing of the valve to the saddle of the relief hole is ensured by a spring.

When the vacuum pump 4 is turned on, a vacuum is created in the lower boiler 2 and in the space between the rubber membrane and the cover of the pneumatic valve 11. In this case, the membrane with the disk rises all the way and, overcoming the force of the spring, lifts the rod with the valve mushroom, as a result of which the unloading hole opens and the mass is sucked into the lower boiler 2. The flow of mass from the upper boiler to the lower one is monitored through the inspection windows of the lid of the lower boiler.

When the boiled mass is lowered from the upper boiler to the lower one, due to the vacuum created and maintained by the mixing condenser and the wet-air vacuum pump, a process of intense self-evaporation occurs, as a result of which the mass additionally loses a certain amount of moisture (cooked) and cools somewhat.

The universal vacuum cooking apparatus M-184 has push-button control of electric motors, measuring and control instruments: remote pressure gauge thermometer 12, pressure gauge 15, vacuum gauge 14, safety valve 16. When the temperature of the sensor (thermal cylinder) of the thermometer immersed in the boiled mass increases, the gas pressure in it increases and is transferred to the pressure spring, the elastic deformation of which causes the thermometer needle to deflect.

The set temperature of the finished mass is fixed by a contact plate on the thermometer scale. When the set temperature is reached, the arrow closes the electrical contact, the signal lamp 13 lights up, which indicates the end of the boiling process. After this, turn off the stirrer motor, turn on the water supply to the mixing condenser and the vacuum pump motor 4.

Technical characteristics of the universal vacuum device M-184

• Capacity, l 60
• Overall dimensions, mm 1378x868x1680
• Weight, kg 400

The MD-100 dispenser (Fig. 6, a) is a batch dispenser and operates using a weight dosing method.

It consists of a hopper 18, supported by three prisms 9 on supports, two of which are located in earrings 13, mounted on a double lever 12, and one in an earring 15, which is connected to a small lever 17.

Rice. 6. Dispenser MD-100: a – general view; b – schematic diagram.

The double and small levers are suspended from the frame 5 using a long link 14 and a short link 16. At the same time, the double and small levers are connected through a double link 7 and a rod 8 to a weight beam 2, on which divisions are marked corresponding to the mass of the product in the hopper. The rocker arm is enclosed in a casing 1, mounted on a suspension 6.

Using a movable weight 11 (Fig. 6, b) the specified mass of the product is set on the rocker scale. In this case, the rocker arm, lowering, closes the control circuit of the electric motor 20 with a mercury breaker 3. Then, by pressing the HF start button, the circuit of the magnetic starter MP, which turns on the electric motor, is closed; the latter, through gearbox 21, drives feed auger 23, which supplies the product from hopper 22 to the automer hopper. When the hopper is filled with product to a given mass, the rocker arm, coming into equilibrium, opens the magnetic starter circuit with a mercury breaker, as a result of which the electric motor is turned off, the auger stops, and the supply of product to the hopper stops. A weighed portion of the product is directed into the container by turning the valve 19. The damper can also be opened automatically by the actuator 24.

The dosing accuracy of devices of this type is ±2%. The weighing limits for the MD-100 dispenser are from 10 to 100 kg, for the MD-200 dispenser, respectively, from 20 to 200 kg. To increase dosing accuracy, the feed screw is performed with a variable pitch, which increases towards the outlet pipe; In addition, the weight is adjusted using weight 10 of the additional scale. Balancing the weight beam is done using weight 4. If, when setting the movable weight to zero, the rocker arm does not come into balance, then by rotating the weight 4 is moved on the thread in one direction or another until equilibrium is established.

The UMS-500 seed washing installation (Fig. 7) is designed for continuous two-stage washing of non-stick bulk products.

Consists of frame 1, working element 2, loading pipe 3, unloading pipe 4, elastic system 5, drive 6, water drain pipe 7, damper 8, water supply pipe 9, hatch 10, secondary flushing device 11, perforated sheet 12, drain funnel 13.

Rice. 7. Installation of seed washing machine UMS-500

Technical characteristics of the installation for washing seeds UMS-500

• Capacity for initial product, kg/h 500
• Internal diameter of the working body, mm 300
• Water supply, l/h, no more than 750
• Drive power, kW 2×0.37
• Working body material steel 12Х18Н10Т
• Overall dimensions, mm 2840x838x2180
• Weight, kg 480

The installation for cleaning, calibrating and dehulling sunflower seeds is designed for sequential cleaning of sunflower seeds from foreign inclusions (sand, branches, debris, dust), calibration by size, dehulling and separating the dehulled seeds into kernels and husks.

The installation (Fig. consists of a receiving hopper; a set of sequentially installed sorting vibrating tables with product receivers of various calibrated sizes; a vertical supply system for purified seed; a whip crusher; a husk aspiration system.

Rice. 8. Installation for cleaning, calibrating and hulling sunflower seeds

The installation includes a receiving hopper 1, sorting vibrating tables 2, 3, 4, 5, receivers of cleaned or hulled seed 6, 7, 8, 9, a system for vertical supply of cleaned seed to the crushing machine 10, crushing machine 11, aspiration system 12.

Technical characteristics of the installation for cleaning, calibrating and hulling sunflower seeds

• Productivity, kg/h 450
• Rushanka composition, %: kernel 52 whole and underrush 10 oilseed dust (flour) 8 husk 30
• Number of sorting tables, pcs. 4
• Table travel, mm 14
• Air consumption for aspiration, m3/h 500
• Installed power, kW 9.9
• Power supply parameters, V/Hz 380/50
• Overall dimensions (without cyclone), mm 4870x2585x3825
• Weight, kg 2500

The cooling tunnel (Fig. 9) is designed for in-flow cooling of products such as coffee, peanuts, hazelnuts, nuts, soybeans, oil seeds, etc.

The tunnel includes a rigid frame 1, a cooling chamber 2, coolant supply pipelines 3 and 4, a product cooling chamber 5, a device for uniform distribution of the product over the cooling surface 6, a product supply tray in the flow from the frying chamber 7, an unloading tray in the cooled product flow 8 .

Rice. 9. Cooling tunnel

Technical characteristics of the cooling tunnel

• Productivity, kg/h 120…150
• Number of sections 2
• Installed power, kW 1.65
• Product flow width, mm 600
• Cold water consumption, m3/h 10
• Product cooling time, min, no more than 25
• Overall dimensions, mm 10 000x900x1200
• Weight, kg 800

Homemade kozinaki recipes

A simple recipe for nut kozinaki

Components:

• peeled walnuts – 200 grams;
• granulated sugar – 4 tablespoons;
• cardamom spice - a pinch.

You can purchase whole or shelled nuts. If your option is the latter, then they should be washed, removing husks and dirt. Separate the nucleoli, separating the halves from one another. Dry the prepared raw materials for 5 minutes, setting the heat to low, then transfer from the frying pan to a plate. Next, you need to melt the sugar using a frying pan and the same low heat. Add cardamom to the sugar mass, which should take the form of a light brown syrup. When the sugar reaches the desired state, you need to pour in the nuts. Now mix everything thoroughly and stop heating. Place a cotton woven base on the table surface. You need to lay out the sugar-nut mass on this fabric, creating a thick layer. Roughly form a nut roll, wrap it in a cloth, wait until it cools, then place the creation in the freezer. Exposure time – 2 hours.

Honey kozinaki recipe

Components:

• shelled walnuts – 100 grams;
• citric acid - a pinch;
• sugar – 250 grams;
• water – 3 large spoons;
• natural honey – 1 large spoon.

First, the nuts are roasted as in the previous recipe. This preparation enhances the taste of the product. Fry on low or medium heat for 5-7 minutes. While the nuts are cooling, you need to line the molds for future kozinaki with parchment and grease them with butter. With lubricant, the candies will not stick to the surface. Next, prepare caramel syrup by pouring sugar into a frying pan, adding honey, pouring citric acid, adding water. Let's start heating. The cooking time for the sugar mass is determined based on your taste; depending on the caramel preparation, the finished kozinaki will be hard or brittle. To obtain soft candies, you need a beige-brown sugar mass. To get a hard candy consistency, you need dark caramel. Without stopping heating, combine the finished mass with nuts. Mix the contents of the pan, then distribute the nut caramel into the molds. 4 minutes after pouring the sugar mixture with nuts, you need to create a lattice on the surface to make the kozinaki easier to break off.

Honey kozinaki with hazelnuts

Components:

• walnuts – 100 grams;
• hazelnuts – 100 grams;
• natural honey – 1 glass;
• powdered sugar - 1 large spoon.

To prepare delicious walnut kozinaki at home, you can use other nuts. They need to be cleaned by removing the husks, otherwise the dessert will have the wrong taste. Taking a blender, grind the indicated varieties of nuts. Fractions should not be too small. To prepare the syrup, heat honey in a frying pan; it is better if the product is not candied. As soon as the honey liquefies, add powdered sugar, and then the nut mixture. Mix everything and heat it up. After stopping heating, pour the mixture into molds and wait for it to harden.

Walnut kozinaki: a healthy sweet dessert that can be prepared at home with honey and spices

How to make kozinaki from oatmeal?

Oatmeal is a fairly rare ingredient for this delicacy. Not everyone knows that you can make kozinaki at home using this product.

For this you will need:

• Oatmeal – 3 tbsp. l.
• Granulated sugar – 2 tbsp. l.
• Water – incomplete st. l.
• Vegetable oil – 1 tbsp. l.

Unlike kozinaki made from nuts, flakes do not require pre-processing or cleaning. Therefore, all ingredients are thoroughly mixed and sent to a frying pan, where they are simmered over low heat until golden brown. In this case, the mixture must be stirred all the time to achieve uniform heating and frying.

The resulting mixture is laid out on the prepared surface. This could be a silicone mat, molds, or just a board covered with foil. The entire surface must first be lubricated with vegetable oil. The finished product is then left in a cool place to harden.

How to make sweets with peanuts

Peanuts are a very high-calorie product, but no more caloric than seeds. When preparing kozinak from seeds and peanuts, its calorie content remains almost unchanged.

The sweetness takes up to 25 minutes to prepare.

The calorie content of a 100 g tile is 510 units.

How to cook:

1. Roast the peanuts in the oven. 5 minutes is enough for this;
2. Dry the seeds in a frying pan, stirring constantly, fry until golden brown;
3. Add peanuts to the seeds;
4. Melt honey in a water bath. It should be liquid and hot;
5. Pour honey into the mixture of seeds and nuts. Stir and, stirring constantly, keep the mixture on the fire until viscosity appears. Nevertheless, the mass must be elastic;
6. Remove from heat and arrange into molds. It is advisable to leave it to harden for a day or even two, but you can eat it after two hours.

Depending on the freshness of the honey, you may need more or less than this amount. Therefore, it should be added in parts, but not all at once.

Stuffed cheese roll is a very tasty appetizer with different fillings.

Cupcakes for Easter, recipes in molds - treat yourself to homemade baked goods.

Take note of the delicious pie with apples and cherries, prepared in a slow cooker.

Kozinaki without sugar

This dessert will have to be dried in the oven; it will not harden on its own. But the sugar content in it is an order of magnitude lower, and the taste is still just as good!

Ingredients:

• seeds or nuts - 250 g;
• banana - 2 pcs. large size or 3 medium.

Preparation is as simple as possible:

1. Grind the banana in a blender into a liquid mass.
2. Pour the banana seeds (no matter how strange it may sound) and mix well.
3. Cover a baking sheet or mold with foil greased with vegetable oil, lay out the mixture and bake the kozinaki at a temperature of 110-130°C for 90-120 minutes. Yes, we know that such recommendations infuriate you, but it all depends on the height of the layer that you place on the baking sheet and the amount of banana filling. Ready kozinaki should turn brownish-golden.

During pregnancy

During this important period, a woman often wants to try all the sweets she comes across in the store. The ideal choice would be kozinaki prepared without chemical additives and sugar. The advantages of kozinaki over sweets are obvious:

• presence of vitamins and minerals;
• healing properties of real honey;
• no sugar or other additives.

Advice! Choose kozinaki made with sesame: these seeds contain a maximum of B vitamins necessary for the health of pregnant women.

Georgian dessert is also a great alternative to baking and. However, it is recommended to eat nut treats no more than 2 times a week. The portion should be about 70 g. Abuse of goats does not bring any benefit to the body.

What to look for when choosing

You can purchase quality products only by carefully studying the contents of the label. Store kozinaki must meet the following requirements:

• have the color of the original raw material without traces of caramel burning;
• do not contain flavorings or preservatives;
• stored in sealed packaging.

You should check the expiration date of the confectionery product. A stale product will have an unpleasant rancid taste and smell.

Fruit and nut kozinaki

History of kozinaki

It is not known for certain who came up with the idea of ​​filling nuts with honey. The fact is that this sweetness has been mentioned since the reign of King Darius; under him, confectioners learned to prepare these delicious medieval sweets. The peoples of the Caucasus are so structured that not a single feast is complete without abundant food and a large amount of sweets. The celebration is considered a success according to the final chord - a sweet table, the more sweets, the better, the reception is considered a success.

In Georgia, kozinaki was prepared from nuts and May honey especially for the New Year celebration, it was a tradition. By the way, modern Georgians honor and observe this tradition; they always have a place for this simple product on the New Year’s table. Indeed, despite the calorie content of the sweet delicacy, it also has an undeniable advantage - kozinaki is made from nuts and seeds, which are extremely healthy in any form.

Indications for use

Sunflower kozinak is most often found on sale. A natural treat made from seeds normalizes blood pressure and reduces excitability, so people who spend maximum time at work should eat it. In addition, the product prevents the development of atherosclerosis and heart disease.

It is worth introducing seed-based kozinaki into the daily menu and for those who suffer from depression and insomnia, the delicacy will normalize the emotional background.

Peanut kozinak is recommended for children and the elderly; this dessert is an appetizing and universal vitamin complex. It is also indispensable for a growing body because it contains a large amount of vegetable protein. For older people, this delicacy is especially useful because of potassium - this element prevents the development of heart and vascular diseases.

Kozinaki with the addition of almonds, walnuts and sesame help support liver health, normalize the functioning of the digestive system, and improve the condition of skin and hair. The healthy habit of eating natural sweets instead of candy will help a person get rid of extra pounds.

It is no secret that the high calorie content of kozinaki is due to fatty acids that benefit the body, however, it is difficult to eat a large amount of such a dessert - it promotes rapid saturation.

The benefits of kozinak

One can argue for a long time about the benefits of kozinak. On the one hand, it is sweet, high in calories, and harmful to the figure and tooth enamel. On the other hand, it is very useful for athletes and people experiencing physical overload as a quick snack that can quickly restore energy and balance strength. Kozinak is also healthy thanks to its nuts and has all the beneficial properties inherent in nuts, but on the other hand, kozinak is prepared with honey using heat treatment, and the properties of honey are lost.

However, kozinak is rich in light proteins that are quickly absorbed by the body and helps in the formation of muscle tissue. Thanks to the content of nuts in the product, the body is enriched with amino acids, vitamins and minerals, fights blues and apathy, improves the functioning of the cardiac system, and lowers blood pressure. Kozinak is very useful for postoperative patients to cope with stress, which is why doctors recommend eating it for those who have undergone surgery, in particular on the heart. In addition, there is a rule of “golden mean”, by following which you can enjoy delicious kozinak without harming your body.

Homemade sesame seed dessert

Sesame seeds, as described earlier, are very beneficial. In addition, many people love them, unlike, for example, the equally healthy flax seeds.

The sweetness takes up to 15 minutes to prepare.

The calorie content of a 100 g tile is 530 units.

How to cook:

1. First you need to measure out all the ingredients. Their proportions can be changed, the main thing is that the end result is one and a half glasses;
2. Mix all the nuts and seeds, separate about a quarter, grind it in a blender or coffee grinder;
3. As a result of grinding, the mass should almost turn to dust. Combine both parts of the seeds, crushed and regular, and add two tablespoons of liquid honey. To stir thoroughly. As a result, the mass will be a little dry, but elastic;
4. Then you need to take an empty plastic mold, for example, from a mayonnaise mold, cover the bottom and walls with cling film to make it easier to get the finished sweet from the mold;
5. Spread this mass in an even layer, its thickness will be approximately ½ cm;
6. Compact the mixture tightly and level the top. This can be done directly with your hands;
7. Using a knife or spoon, make shallow cuts in the form of rectangles or squares on top. This is done so that the finished kozinak resembles the store-bought one, and so that it is easier to break it into portions;
8. Kozinak needs to be dried for 2 days. In winter you can put it on the battery, in summer you can just leave it at room temperature.

After time, break the kozinaki into portions along the cut line.

What is the nutritional value

The confectionery product is considered a source of:

• vitamins;
• microelements;
• proteins;
• easily digestible carbohydrates.

The chemical composition of kozinaki depends on the raw materials.

How many calories does it contain?

The calorie content of 100 g of oriental sweets is on average 574 kcal, of which:

• proteins – 14.5 g;
• fat – 42.2 g;
• carbohydrates – 35.2 g.

Real kozinaki does not contain chemical additives or animal proteins.

100 g of product is 375 kcal

History of origin

Kozinaki first appeared in Georgia. There they were made from a mixture of honey and crushed walnuts. Kozinaki made from sunflower seeds appeared much later. In Georgia, kozinaki was made without sugar, sugar syrup and other additives.

They were prepared like this: they boiled honey, added crushed walnuts in large quantities, poured this mixture and left it to dry in the sun. After several days, the sweets were ready.

Later, this sweetness began to be made from a mixture of honey and sunflower seeds, and they began to be made as such in Ukraine. In other localities, they also began to make kozinaki from other ingredients, for example, kozinak from sesame owes its appearance to Turkey.

And yet it is worth noting that real kozinak is made without sugar. This is exactly how it was made in Georgia, Armenia and other Eastern countries. There it was believed that kozinaki was a sign of prosperity and wealth, so this sweetness could be found at various festivals, celebrations and weddings.

Delicious kozinaki made from seeds

Composition of kozinaki

The homeland of kozinaki is Georgia. It was in this country that this sweetness became a decoration for the New Year's table. Initially, it was made exclusively from walnuts. However, residents of our country are better known as kozinaki as a product made from sunflower seeds, pumpkin seeds, sesame seeds and flax. When preparing them, honey was previously used, which combined these products and held them together. Recently it has been replaced with sugar, so its beneficial properties have noticeably decreased.

Kozinaki contains many vitamins, minerals, acids and proteins. This is what determines the beneficial properties of the product.

Please note that kozinaki consists only of natural products. They do not contain any chemical compounds, which cannot but please consumers.

However, can this mean that kozinaki only bring benefits to the body? This issue is discussed further.

The benefits and harms of kozinaki

The benefits of kozinaki

The benefits of this delicacy are as follows.

1. Normalizes blood pressure, which is especially important for those people who suffer from fluctuations in blood pressure.
2. Strengthens the immune system. This is due to the high content of nutrients in this product.
3. Normalizes unstable emotional background. It has long been proven that sweets improve your mood, and kozinaki are no exception.
4. Quickly restore strength and reduce fatigue.
5. Helps improve brain function. This is especially important for those people whose professional activities involve mental work.
6. Lowers blood cholesterol levels to normal levels.
7. It prevents the development of myocardial infarction, as kozinaki strengthens the heart muscle.
8. Prevents atherosclerosis from developing.

The harm of kozinaki

In addition to the benefits, kozinaki can also cause harm to the body.

1. They destroy tooth enamel, just like any other treat. However, if you consume them in moderation and treat your mouth afterward, you can avoid such consequences.
2. Promotes weight gain. Please note that this product is very high in calories; 100 g contains 500 kcal. That is why its use can negatively contribute to weight gain. However, if you consume a small piece a day and then go to the gym, it is unlikely to harm your figure.
3. They can provoke allergies, especially if gozinaki is consumed in large quantities.
4. Harmful for people suffering from diabetes. That is why the use of kozinaki is contraindicated for this disease.

Kozinaki from seeds: a tasty and nutritious product that is beneficial for the body when consumed wisely

Organization and principles of operation of technological equipment complexes

When producing kozinaki in small-scale production, as a rule, two lines are used: preparation of raw materials and production of kozinaki. Therefore, the organization and principles of operation of existing equipment systems are similar to each other.

The machine and hardware diagram of the complex of technological equipment for preparing raw materials for the production of kozinaki is shown in Fig. 1.

Rice. 1. Machinery diagram of a complex of technological equipment for preparing raw materials for the production of kozinaki

The seed mass entering the workshop is weighed on floor scales 1 and enters the washing bath 4, in which the seeds are washed. When washing seeds with running water, the bath is loaded with seeds to 1/2…2/3 of its volume. During the washing process, the seeds are periodically mixed, as a result of which impurities and contaminants float to the surface, and clean seeds settle to the bottom.

Then the seeds are cleaned in a separator 6 from impurities that differ from the main crop in linear dimensions, aerodynamic and ferromagnetic properties using a system of moving sieves, a blower fan and permanent magnets.

Sunflower seeds received for production are not the same in size, so when they are hulled it is impossible to obtain a crushed seed of satisfactory quality. To improve the quality of rushanka and reduce technological losses, after cleaning from impurities, sunflower seeds are calibrated on a calibration machine 7.

Then the cleaned and calibrated sunflower seeds enter the crusher-winter machine 8 to separate the seed kernels from the husk by passing the seeds between the rotating whip drum and the corrugated surface of the stationary decks, followed by sifting them through a sieve. The cleaned kernel goes into the collection for cleaned seeds 9 for storage.

Granulated sugar, molasses, nuts are weighed on table scales 2.

There is also a production table 5 in the line.

The machine and hardware diagram of the complex of technological equipment for the production of kozinaki is shown in Fig. 2.

The line is designed for the production of ready-to-package products such as:

• kozinaki from whole, crushed, finely crushed sunflower kernels;
• kozinaki from peanut kernels, sesame seeds;
• puffed (exploded) rice, corn;
• soft grillage.

The syrup is prepared in a digester equipped with a steam jacket, an electric drive and a stirrer to the desired dry matter content. Molasses and sugar are loaded by weight or volume using dispensers.

Rice. 2. Machine and hardware diagram of a complex of technological equipment for the production of kozinaki

Caramel syrup is boiled in boilers, the temperature of the caramel mass reaches 150...160 °C, the humidity should be 4...5%, the content of reducing substances 32...34%. The readiness of the caramel mass is determined organoleptically by immersing it in cold water and testing it for fracture (the sample must break).

Then the caramel mass is mixed with sunflower kernels in a mixing bowl in order to evenly distribute the caramel mass and sunflower kernels. If necessary, pre-prepared nuts or other additives are added to the mixer. Mix the mass in a mixer with the steam jacket turned on.

Unload the mass into rolling containers, turning the mixer over. The mass is transferred to a forming line with a cooling tunnel.

Roll out, cut first in one direction, then in the other. Cutting along the length is carried out by shafts, cutting across – by pneumatic guillotines. Cooling is provided by fans from above.

Next, the product is sent for packaging.

Technical characteristics of the kozinaki production line

• Technical productivity, kg/h, not less than 200-500
• Installed power, kW, no more than 65
• Steam consumption (0.6 MPa), kg/h 55
• Overall dimensions, mm 1600x1000x10500
• Occupied area, m2 200

Classic kozinaki recipe

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Nut kozinaki recipe and ingredients

To prepare this dish you do not need to have any special culinary talents. All you need is a little desire and a little free time. So, it is impossible to prepare this dish without:

1. Hazelnuts 100 g.
2. Walnuts.
3. Honey - 200 g.
4. Sahara.
5. Water.

So, preparing the delicacy begins with preparing the syrup.

• To do this, you need to mix water with lemon juice and sugar.
• After that, take a frying pan, pour oil into it and add a little honey.
• Many experts recommend using liquid honey, arguing that it will be much easier to bring to the boiling point.
• Next, as soon as the honey begins to boil, you need to immediately add sweet water, remembering to lightly stir the mixture and do not reduce the heat.

Let's leave the syrup for a while and move on to preparing the nuts.

• We peel them and grind them using a blender.
• When thickening and darkening of the mass becomes noticeable, this will be a sign to add nuts.
• After adding them, mix everything thoroughly again and heat it up.
• After this, all that remains to be done is to remove the mass from the heat and leave it for a while to cool.

When this happens, you can enjoy the unforgettable taste of walnut kozinaki. Bon appetit!

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

Recipes without honey

Recipe No. 1

• 200 g walnuts;
• 4 tbsp. l. Sahara;
• 1 pinch of cardamom.

Preparation

1. Peel the nuts and wash them.
2. Break all the nut kernels into halves.
3. Using a frying pan, dry the nuts for 5 minutes, then pour into a plate.
4. Pour sugar and cardamom into the pan.
5. Melt sugar until caramel forms.
6. Add nuts to caramel.
7. Mix.
8. Remove from the stove.
9. Place the nut caramel on cling film.
10. Make sausage.
11. Cool.
12. Place in the refrigerator for 2 hours.
13. Before use, cut into small pieces.

Recipe No. 2

Compound

• 45 ml lemon juice;
• 390 g sugar;
• 470 g walnuts.

Preparation

1. Place sugar and water in a saucepan.
2. Send to the stove.
3. As soon as the water starts to boil, add lemon juice.
4. Peel the nuts from the shell and wash.
5. Grind the nuts into small pieces.
6. Add chopped nuts to syrup.
7. Cook until a nutty aroma appears.
8. Wet the surface for storing kozinaki.
9. Add nut mixture.
10. Cool.
11. Cut into small pieces.

Using walnuts to prepare various dishes is a great way to keep your body in good shape and taste a delicious dish. Preparing kozinaki is very simple; recipes for their preparation do not require specific knowledge of cooking. Thanks to many beneficial properties, walnuts will be an excellent preventive measure for many diseases.

https://youtube.com/watch?v=d0byd5KTVsw

The benefits and harms of kozinaki

Many people love kozinaki. Finding a recipe now is not a problem. However, are there any benefits to them? Of course. The main properties of the product directly depend on the ingredients included in it. That is, if kozinaki is made from peanuts, then the benefits of this nut will not become less.

However, many people mistakenly believe that this dessert also contains beneficial substances contained in honey. We must not forget that preparing kozinaki involves heating honey. And during this process, many vitamins are lost.

The only harm that can be noted is the excess calorie content and the negative impact on tooth enamel. The latter is directly related to the hardness of the dessert. Chronic use can damage your teeth. And because of the added sugar and honey, it is not so difficult to get tooth decay.

Despite the high calorie content and, as a result, the negative impact on the figure, kozinaki is recommended for use by athletes and those involved in physical education. As a snack, kozinak can quickly restore strength and restore energy.

What are the prices for oriental sweets?

Kozinaki is a popular delicacy in Russia that is loved by adults and children. It can be purchased at any store, even in the smallest town.

Kozinaki with nuts or sunflower seeds belong to the category of high-calorie foods. To make the product useful for people on a diet, you can replace sunflower grains with oatmeal in the classic recipe.

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.

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.

If you want to diversify the dessert, we recommend adding sesame seeds, peanuts, hazelnuts, walnuts, and dried fruits to your taste. Some chefs have gone further and prepare kozinaki from dry seaweed.

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!

A little history

Kozinaki (gozinaki) was first prepared and tasted by Georgian cooks. The recipe for preparing the delicacy in those distant times was quite simple: honey had to be brought to a boil, chopped walnuts added to it, and the resulting mixture exposed to open sunlight. After a couple of days, the mass became dense, resulting in a delicious sweet - kozinaki.

The finished dish is somewhat reminiscent of another delicacy - halva, but, unlike it, it has a much thicker consistency. In addition, halva today is often prepared using sugar syrup, and kozinaki contains natural honey.

Numerous guests, having tasted the delicious sweetness, spread the recipe almost all over the world. However, the cooking features varied significantly depending on the region. For example, the Slavs make kozinaki from sunflower seeds, while the Turks prefer to make this dish from sesame seeds and honey.

Kozinaki can include almost any nuts and even dried fruits, but honey should not be replaced with sugar syrup. Despite the fact that bee nectar is heated, it retains some beneficial properties. And walnuts supply the body with almost all the necessary minerals and vitamins.

Today, many are looking for information on how to make kozinaki from seeds and honey at home. We suggest using the classic recipe and making a traditional sweet from walnuts and honey yourself.

Recipe Base

Making kozinaki at home is not difficult at all. So, you need to adhere to only two rules for selecting ingredients:

• Use a solid base.
• Don't forget about the bonding agent.

A solid base can include many ingredients. For example, flax or sunflower seeds, peanuts, hazelnuts, almonds, cashews, Brazil nuts. Oatmeal or poppy seeds are also used. You can stop at one ingredient, or you can choose several, which will only make the taste brighter.

Mainly honey and sugar syrup help to hold the solid base together. Sometimes these ingredients are mixed. Oil is also traditionally used, both butter and vegetable. It is advisable to choose an unscented option. However, this is a matter of taste.

Composition and benefits

If we are talking about classic kozinaki, then the benefits of the treat will be enormous. The fact is that, unlike other sweets, the nut delicacy has a unique composition that excludes sugar and chemical additives. The walnut product, prepared according to an ancient recipe, contains:

• vegetable protein;
• healthy fats;
• B vitamins;
• fatty acid;
• minerals: magnesium, phosphorus, iron and others.

Such a product will always be tasty and nutritious, and unsaturated fatty acids - palmitic and oleic - help preserve youth. Honey in kozinaki improves blood quality, normalizes the functioning of internal organs and strengthens the immune system. And although the beekeeping product loses some of its beneficial properties after heat treatment, it is much more valuable for health than sugar.

The energy value of the delicacy is about 500 kcal per 100 g, so it cannot be called light food. Nevertheless, natural nuts and seeds are a source of vitamins, essential microelements and plant proteins, which modern people lack so much.

Regular consumption of high-quality kozinaki helps improve memory, increase immunity and lower the level of bad cholesterol in the blood.

Kozinaki made from seeds helps improve performance and lower blood sugar levels, and the sweetness made from almonds is rich in antioxidants to maintain beautiful skin and hair. Eating a treat with less calories than eating it, at the same time strengthens the cardiovascular system and does not harm the figure as much.

Delicious sesame kozinak is useful during the cold season, since the substances contained in this product make the immune system strong and saturate the body with minerals.

Kozinaki improves mood and helps a person cope with increased physical and mental stress; they can be eaten at any time of the year. Delicacies made from nuts and seeds are always present on store shelves; the main thing is to choose a quality product.