Kozinaki at home

Cooking kozinaki is best in a copper or aluminum saucepan.

1. Put the pan on a slow fire, add honey to it. Honey should be boiled to such a state, stirring constantly so that it thickens. Drop a drop on a dry plate - it should not spread. The process takes about 10 minutes on average.

2. Add the seeds. Stir continuously so that nothing burns. Cook for 2 minutes (until a pleasant smell of fried, which means that the caramelization process has begun).

3. Add powdered sugar. This is necessary in order for the kozinaks to be more fragile.

4. So, the mass became golden in color, acquired a pleasant smell and the desired consistency. Remove from the stove and let it stand for 10 minutes.

5. Wash the wooden board and rolling pin, lubricate them with cold water.

6. Now put the mass on the prepared board and flatten it with a rolling pin into a layer 1 cm thick.

7. After 5 minutes, cut out the figures from the slightly frozen mass. This is to your taste, you can just slightly mark the future pieces so that it is easier to break off the kozinaki in the future.

8. Wait until the kozinaks have completely cooled down.

Sweet tea party!