Gozinaki
Description
The recipe won't take much time. There's absolutely nothing complicated about making gazanak! This sweet treat is cooled and then sliced into pieces, to be savored with eyes closed in delight. The key is knowing the exact sugar-to-water ratio to achieve a caramel mixture that will set and bind all the hulled seeds. Don't forget to grease the paper with vegetable oil. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour granulated sugar into a saucepan with a non-stick bottom, a cauldron, a sauté pan, etc. Add freshly squeezed lemon juice, or substitute it with concentrated lemon juice, a pinch of citric acid, etc. If you don't add acid, the sugar will harden again when heated.
- 3
Step 3
Pour in warm water and place the container on the stove over medium heat. The ideal consistency is when large white bubbles begin to appear on the syrup's surface. Cook for about 3-5 minutes, stirring constantly with a silicone spatula or a tablespoon. Meanwhile, grease a smooth surface of parchment paper with vegetable oil and line the bottom of a rectangular mold with it.
- 4
Step 4
Once the syrup turns caramel-colored, turn off the heat. The syrup will continue to boil for some time due to its high temperature.
- 5
Step 5
Add the peeled sunflower seeds to it, immediately mix quickly so that they are evenly coated with the syrup.
- 6
Step 6
Quickly spread the entire mixture onto greased parchment paper and smooth it out. This must be done very quickly, as the syrup will harden, turning into caramel and starting to stretch, forming caramel threads behind the spatula. Then let the mixture cool in the refrigerator or at room temperature for about 30-40 minutes.
- 7
Step 7
After that, tear off the excess paper and moisten the paper bottom of the blank with water. Leave for 2 minutes and remove the wet paper. Cut the sheet into pieces with a sharp knife.
- 8
Step 8
Serve delicious and sweet gozinaki at the table, inviting children and adults to tea.