Composition / ingredients
Cooking method
Grind millet dried in the oven in a mortar. This will be our talkan.
We crush the nuts with a pusher, wrapping them in a towel and beating them off. In a cup, mix all the dry ingredients: talkan, sugar and vanilla sugar, then add sour cream and mix everything thoroughly. We put the resulting mass (it should turn out to have the consistency of a very thick corn porridge) in a simple cup, carefully tamped and covered with a lid. Leave for half an hour in the refrigerator. After this time, we turn it onto a plate, cut it into portions and serve our delicacy - Kazakh zhent.
I will clarify that in the Kazakh recipe of zhent, unshelled millet is taken, containers are made from it. Millet needs to be dried for this and ground in a mortar. Or we wrap it in a towel and beat it off with a pusher. Filter it from the husk with a sieve, then dry it again. The resulting containers are crushed with a mortar and we get talkan or ZHARMA.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Millet groats - 335 kcal/100g
- Hazelnuts - 670 kcal/100g
- Almonds nuts - 609 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla sugar - 379 kcal/100g
