Chak-chak in a frying pan
Chak-chak with free-form flagella will be good even without nuts.
- Honey
- Granulated sugar
- Almonds (raw)
- Refined vegetable oil
- Wheat flour
- Granulated sugar
- Chicken egg
- Milk
- Salt
- Whisk the room-temperature eggs in a large bowl with the sugar and salt. Add the milk. Gradually add the flour, whisking vigorously. Knead into a soft dough. Cover the bowl with plastic wrap and let it rest for half an hour.
- Roll out small pieces of dough in your palms into strips about 1 cm thick. These strips can be anywhere from 4 to 7 cm long. Place the strips on a floured surface.
- Heat vegetable oil in a deep frying pan. Deep-fry the strands in small batches until golden brown. Stir to ensure even frying. Using a slotted spoon, transfer the strands to a sieve to drain off any excess oil.
- Prepare the nuts. Chop the almonds on a board with a wide-bladed knife—a santoku knife is best. The pieces should be fairly large and dust-free. Toast the almonds in a dry frying pan, stirring constantly, for 3–4 minutes.
- Make the syrup. Combine the honey, sugar, and 50–70 ml of water in a small saucepan and bring to a boil. Cook the mixture, stirring constantly, until a drop of syrup placed on a smooth surface stops spreading.
- Mix the toasted strands with the almonds in a wide bowl, reserving a few for sprinkling. Pour the syrup over the strands and almonds and mix well. Transfer the chak-chak to a serving platter. Wet your hands with cold water and shape the dessert into a cone. Sprinkle the remaining nuts on top.
The Tatar delicacy chak-chak can be bought at the store, but making it at home is also quite simple. First, you need to knead a fairly stiff dough, like noodles. Its main ingredients are flour and eggs. Add a pinch of salt and a little sugar and milk to make the dough easier to roll out. Then, every home cook has their own secrets: baking soda, baking powder, or a spoonful of vodka will make the dough lighter. There are two main ways to roll out the dough. The first is to roll it out thinly.
Who doesn't love chak-chak? Probably only those who've never tried it, because it's simply impossible to remain indifferent to this crispy and aromatic Eastern dessert. And if you've been lucky enough to visit Tatarstan, you probably know that chak-chak is traditionally used to greet honored guests. And you can do the same! In this article, you'll find a classic chak-chak recipe, learn its history and cultural significance, and also discover how to make the dessert crispy and flavorful while avoiding common cooking mistakes.
Can you make chak-chak with condensed milk? Why not, especially since many people prefer this version even more than the classic version, made with honey syrup. We think condensed milk is a perfect addition to chak-chak: it adds a pleasant milky flavor to the dessert, in addition to the obvious sweetness. It's also less likely to cause allergies than honey! Just be sure to use natural condensed milk, without added vegetable fats, for making chak-chak: this will hold the "sticks" together better and stay put.