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Kozinaki: benefits and harms. Video
Kozinaki is a national sweet dish of Georgian cuisine. The classic composition of oriental sweets contains only two main ingredients – walnuts and honey.
Kozinaki: benefit or harm
Kozinaki: benefit or harm
Kozinaki is currently a confectionery product based on sunflower seeds, sesame seeds (or a mixture thereof) and sugar syrup. On sale you can find kozinaki with pine and hazelnuts, dried fruits, pistachios, chocolate. The calorie content of the product is very high and amounts to 530 kilocalories per 100 g. This figure corresponds to the calorie content of sweets that are produced with sugar syrup.
The beneficial properties of kozinaki will depend on the products from which they are made. The honey used to make caramel loses all its benefits after heating, so a lot depends on the fillers. For example, sunflower seeds contain large amounts of vitamin E. And nuts are a source of easily digestible vegetable protein, minerals and vitamins. Kozinaki will be very useful for athletes and for people with an active lifestyle. This product will help replenish the expended energy.
There are also dietary kozinaki, which include oatmeal and fructose.
You can’t get too carried away with Kozinaki. Sweetness can harm the body, provoking the development of certain diseases. Kozinaki can cause weight gain or dental problems. Overweight and obese, this delicacy is contraindicated. It can not be used by people with stomach ulcers, especially during an exacerbation of the disease, with diabetes, diseases of the gallbladder, duodenum.
How to make healthy homemade kozinaki
In Georgia, the homeland of Kozinaks, these sweets are made from fresh honey and walnuts. Homemade kozinaki will be healthier for the body than store ones. For their preparation you will need: – 500 grams of honey, – 500 grams of walnut kernels, – 2 teaspoons of sugar, – vegetable oil.
It is recommended to consume no more than 50 grams of kozinaki per day.
Finely chop the walnut kernels. Fry them in a skillet with a little oil. Pour honey into a saucepan over medium heat. While stirring constantly, bring the sweet mass to a boil.
After boiling honey, cool the mass. Repeat these steps two more times. The result should be a thick syrup. Add the toasted nuts to it and bring the honey to a boil again, stirring constantly. Spread the nut mixture on a board moistened with water. Roll out the mass with a rolling pin. While the layer is still warm, cut the kozinaki into even diamond-shaped pieces.