Uzbek sweets

We prepare products according to the list. Of course, chicken fat is not always and not everywhere so easy to find. In addition, it is necessary that the fat is fresh. In principle, in traditional recipes, chicken fat is sometimes replaced with melted butter. You can do that too.

We put the saucepan on medium heat. Pour sugar into the pan, pour water. Without ceasing to stir, heat the water until the sugar crystals completely dissolve. Now the resulting syrup can be removed from the heat.

Cut the chicken fat into small pieces. We put a frying pan on medium heat, heat it and spread the pieces of fat. Do not forget to interfere. Keep the fat on the fire until it melts. As soon as this happens, we remove the fried pork rinds from the pan.

Now pour flour into a frying pan with melted fat and fry it to a brown shade, continuously stirring the mass with a wooden spatula. You need to try not to burn the flour mass - the taste of the finished dish depends on it.

The flour has changed color - it's time to pour the previously prepared syrup into the pan. Mix everything intensively. We keep it on fire, without ceasing to stir, until the delicacy has the consistency you need. It can be liquid - in this case it is poured into bowls. Or it can be thick - then it is cut into cubes. I suggest cooking it thick.

So, the mass has thickened. We put it in a mold, put nuts on top, slightly pressing. We put the form in the refrigerator for a couple of hours. When this time has passed, we take out the form and cut the delicacy into pieces.

Have a nice tea party!