Chuck-chuck: the most delicious recipe from Shefmarket

Hi all! Today I want to talk about my favorite delicacy since childhood - chak-chak. This is an oriental sweet made from wheat flour and honey. It is considered a national Bashkir and Tatar dish.

But as a child, I didn’t know this name. We simply called it “crunchies,” although sometimes they make it so soft that it melts in your mouth. For school evenings, my girlfriend and I always prepared it. Well, you remember - it’s a birthday day, for example, and in the class the girls have to bring something for tea. Moreover, we had a mandatory condition - cooked with our own hands. Some will bring charlotte, some will bring cookies or meringues, but we were always ordered this particular sweet. Everyone loved him.

After school, for some reason, I forgot about him and stopped cooking. But I think it’s time to renew the traditions, especially since I have two birthdays ahead in my family. Let my family enjoy it. I haven't fed them like this yet. It somewhat reminds me of the usual “brushwood”, but there are still differences.

There are several ways to prepare it. I will tell you about them today. It’s all very easy to prepare, even schoolgirls could do it. True, the time can be spent about two hours, since everything needs to be cut into small pieces and fried in portions. But such a dessert can become the king of any table; all those with a sweet tooth will be simply happy.

If desired, when you mix a ready-made delicacy with syrup, you can also add various nuts or sesame seeds to it. This will only make the dish even tastier.

Homemade chuck-chuck

Many recipes for preparing deep-frying dough use vodka or cognac. The alcoholic drink is thought to add more crunch. In fact, it is necessary so that the dough absorbs less fat during the cooking process. Therefore, we use vodka to prepare chak-chak dough. Repeat the recipe at home according to our recommendations. And then even a beginner will get an amazing dessert.

Prepare for the test:

2.5 tbsp. flour (standard 200 gr.);
3 eggs;
1 tsp. baking powder;
3 tbsp. l. milk;
0.5 tsp. salt;
1 tbsp. l. Sahara;
30 gr. vodka.

Prepare for syrup:

7 tbsp. l. Sahara;
5 tbsp. l. honey;
6 tbsp. l. water.

Homemade chuck-chuck

Benefits and harms

If natural honey is used as a filling for dessert, the confectionery product will become a healthy treat containing many antioxidants, vitamins and other valuable components. Moderate consumption of treats has a positive effect on the functionality of the nervous system and fights stress conditions.

However, in addition to the benefits, the delicacy also has negative qualities.

Since the sweetness is prepared by frying, this leads to the following negative consequences:

Rapid weight gain. 100 g of chak-chak contains about 310 kcal. Therefore, dessert is contraindicated for people who are obese or want to get rid of several kilograms.
A sharp jump in blood sugar. Such foods are prohibited for consumption by patients with type I or type II diabetes.

How to cook:

For the chak-chak dish, we start preparing the recipe at home with dough. Sift the flour, mix with baking powder, salt and sugar.
Make a well in the middle and pour the liquid ingredients into it: vodka, milk, eggs. You can beat the eggs with a whisk first so that the yolk and white are evenly mixed.
Knead the dough, add more flour if necessary.
After kneading, leave the dough for half an hour.
After 30 minutes, start cutting the dough. Roll out the part into a thin layer. Before you cook the chak-chak, prepare the deep fryer. At this stage, the oil in the saucepan can be put on heat.
Cut the thin layer into strips of arbitrary length and width. On average, it is 1.5 cm long and 0.5 cm wide.
When the oil is almost hot, fry the strips for 1-2 minutes.
Remove the pieces with a slotted spoon onto a paper napkin/towel to drain off excess oil.
Prepare all the dough in the same way. Place the finished strips in a deep bowl.
Now let's prepare the syrup for chak-chak. The step-by-step recipe at home is very simple. Measure sugar into a saucepan and add water. Stir the mixture until the sugar is completely dissolved.
Then add honey, stir until smooth, boil for 5 minutes.
Pour the syrup into the bowl with the ingredients, mix thoroughly, and place the contents of the bowl in a heap on a dish. Leave for several hours to soak and harden.

Nutritional and energy value:

Ready meals
kcal 4278.2 kcal	proteins 14.8 g	fat 12.2 g	carbohydrates 1027 g
Portions
kcal 713 kcal	proteins 2.5 g	fat 2 g	carbohydrates 171.2 g
100 g dish
kcal 326.6 kcal	proteins 1.1 g	fat 0.9 g	carbohydrates 78.4 g

Custard chak-chak in the oven

As children, many of us enjoyed eating crunchies covered in powdered sugar. But over time, you have to be more attentive to the health and condition of the body. To recall the taste of childhood and avoid fried foods, prepare custard chak-chak. Repeat the recipe with photos step by step after us and you will get a delicate, delicious dessert.

Prepare for the test:

180 gr. flour;
2 eggs;
70 gr. Sahara;
170 ml. water;
70 ml. sunflower oil;
2 tbsp. l. honey;
A pinch of salt.

Custard chak-chak in the oven

How to cook:

Pour water into a saucepan, add sunflower oil and a pinch of salt.
Bring liquid ingredients to a boil.
Gradually add flour, stir until smooth.
Leave to rest and cool for a while.
Add 1 raw egg at a time and mix into the dough.
Tight dough is kneaded into classic chuk-chak. The custard recipe calls for a more liquid dough. Place it in a piping bag fitted with a fine tip.
Prepare a baking sheet and line it with parchment paper.
Pipe small strips, leaving a 1-2 cm gap, as the strips will slightly increase in size.
Bake the strips for about 20 minutes at 210 degrees.
While the strips are baking, make the syrup. Measure sugar into a saucepan, add 2 tbsp. l. water and honey Stir, bring to a boil, simmer for a few minutes.
Place the finished portions in a bowl, pour in syrup. Stir until each piece is coated with syrup.
Place chak-chak on a plate. The recipe has been completed. It remains to give a little time to harden and you can help yourself.

Preparation of syrup:

Sugar – 200 g

Honey – 400 g

Water – 70 ml

Photo: KSAU "House of Friendship of the Peoples of the Krasnoyarsk Territory"

Place sugar and water in a saucepan and dissolve the sugar over low heat. Then add honey and cook the syrup, stirring occasionally. When the syrup boils and large bubbles appear, pour it into the chak-chak and stir. Then use your hands to form a mound on the dishes. Ready!

Tatar chak-chak with honey and nuts

With dried fruits, nuts, poppy seeds, chak-chak becomes even tastier. You can add several products to one dish or one at a time. It all depends on the thirst for experimentation and the availability of tasty additions.

Prepare:

0.5 kg. flour;
1 tbsp. l. butter;
4 tbsp. l. milk;
10 gr. Sahara;
30-40 gr. cognac or vodka;
A pinch of salt;
5 eggs.

Prepare for syrup and filling:

0.5 tbsp. sugar (standard 200 g glass);
0.5 ml. honey;
0.5 cups of walnut kernels;
0.5 tbsp. poppy;
Vegetable oil for deep frying.

Tatar chak-chak with honey and nuts

How to cook:

Separate the whites and yolks for the chak-chak dough. Prepare the recipe with the addition of butter. Mix sugar, yolks and butter in a bowl, mash the products. Add a pinch of salt and milk and stir.
Beat the whites in a separate bowl until fluffy.
Add the whites and fold into the base.
Add flour, knead stiff dough. Add flour gradually while kneading. If necessary, add more than the recipe calls for. Leave the dough to rest for 30 minutes.
After time has passed, divide the dough into parts. Roll each part into a layer, cut into strips into chak-chak. Prepare the recipe at home like noodles. Thin straws fry quickly.
Heat the oil in a saucepan. Place the pieces in boiling oil and fry until golden brown.
Remove with a slotted spoon onto a napkin. This will allow excess oil to be absorbed.
Prepare all the dough in the same way. Transfer portions from a napkin into a deep bowl.
Roast the nuts in a dry frying pan. Chop with a knife.
Pour boiling water over poppy seeds and leave for a few minutes. Then drain the water and grind in a mortar.
Add nuts and poppy seeds to the chak-chak. Continue the recipe at home by preparing the syrup.
Add honey to the pan and heat it up. If the honey is thick. It is better to heat it in a steam bath.
Add sugar, bring the mixture to a boil. Boil for a couple of minutes, pour syrup over the mixture in a bowl. Mix thoroughly and place in a heap on a dish. Serve once set.

How to cook Tatar style at home

The ancient recipe for Tatar chak-chak involves the use of high-quality thick honey and premium wheat flour. The dough turns out airy and tender. They prepare dessert for weddings and great holidays.

flour – 2 cups;
natural honey – 150 g;
eggs – 2 pcs.;
butter – 60 g;
vodka – 20 ml;
salt - a pinch;
sugar – 150 g;
vegetable oil – 150 ml;
water – 60 ml.

Steps: Sift wheat flour into a deep bowl. Make a well in the center and pour in the beaten eggs and vodka. It serves instead of baking powder, so the dough turns out airy. Add salt, pour in melted butter and knead the dough well for 20 minutes. It should be elastic and not stick to your hands. Cover with a bowl and leave to rest for 25 minutes.

Then divide the dough into equal parts. Roll each piece into a thin rope. Next, cut each bundle into small pieces. Or you can form balls.

Heat the oil in a cauldron, fry the pieces one by one. When all the ingredients are fried, place them on a napkin. It will absorb excess oil, then transfer the pieces to a bowl.

Now let's prepare the syrup. In a separate pan, heat the indicated amount of honey until liquid, gradually adding sugar. You should not boil, it is better to heat the mixture 2-3 times. The syrup turns out to be very thick, so quickly pour a thin stream of chak-chak.

Place the pieces on a plate and shape them with your hands, after moistening them with water. Homemade Tatar chak-chak is decorated with coconut flakes or powdered sugar.

Chak-chak with condensed milk syrup

If you experience allergic reactions after eating honey, we will tell you how to prepare chak-chak with condensed milk. The taste of the dessert will be different from the classic one, but we guarantee that you will like it!

Prepare:

2 eggs;
250 gr. flour;
20 gr. Sahara;
15 gr. butter;
65 ml. milk;
A pinch of salt;
100 gr. raisins;
20 gr. powdered sugar;
380-400 l. condensed milk;
Sunflower oil.

Chak-chak with condensed milk syrup

How to cook:

Break eggs into a bowl, add sugar, beat with a whisk.
Sift the flour into the egg mixture and mix.
Melt the butter, add milk.
Pour the liquid butter-milk mixture into the chak-chak dough. A step-by-step homemade recipe may require a little more flour.
Knead into a smooth, elastic dough. It should be cool. Cover with cling film and set to rest for 30 minutes.
After resting, divide the dough into 4-5 parts.
Roll one of them into a thin layer.
Cut the layer into strips of equal length.
Pour oil into a saucepan and set to heat.
Place a portion of the preparations into the hot frying pan for chuk-chak. Repeat the classic recipe for making dough pieces with all parts.
When the pieces are fried, prepare the filling and filling. Steam the raisins with hot water for a few minutes, cover with a saucer to steam better. Then drain the water, rinse again and place on a towel to dry.
Add the dried raisins to the sticks, pour the contents of the bowl with condensed milk. Place the dish in cones or portions, leave for 2-4 hours and serve.

Historical information

In ancient times, all delicacies were created by healers and pharmacists who were looking for an unusual recipe for medicine. The history of chak-chak began several thousand years ago, and its homeland is considered to be the ancestral lands of the Turkic peoples.

Initially, the dessert was considered festive and was prepared on special occasions. It was served on the table in honor of important events, such as a wedding or the arrival of a dear guest.

The cooking recipes were also different from modern ones. Unmarried girls prepared the dough, and those who already had their own families fried it. The creation of honey filling and shaping of the flour product was done by older people.