Sweet khinkal

6 servings

60 minutes

Sweet khinkali is an exquisite dessert from the depths of Georgian cuisine, where rich flavors and aromatic ingredients are traditionally combined. This airy and crispy treat has a subtle creamy aroma and light sweetness thanks to sugar and powdered sugar. During preparation, the dough rests to gain texture and is then fried to a golden color, acquiring a crunchy crust. A unique feature of this dish is the option to add black cumin for a spicy touch. Sweet khinkali is typically served with hot tea, making it an ideal conclusion to a feast. Its simple recipe and unusual cooking method make it a true find for lovers of Georgian cuisine and sweet treats.

Energy value per serving

• Calories: 1023.2
• Proteins: 22.6g
• Fats: 26.2g
• Carbohydrates: 176.2g

Ingredients

• Wheat flour: 1 kg
• Sugar: 250 g
• Sour cream: 200 g
• Butter: 100 g
• Chicken egg: 5 pc
• Soda: pinch
• Sunflower oil: 1 l
• Powdered sugar: 50 g

Cooking steps

1. To knead the dough, you first need to beat the eggs with sugar.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 250 g

2. Add baking soda to the flour. Then pour in the beaten eggs.

   Required ingredients:

   • Wheat flour: 1 kg
   • Soda:  pinch
   • Chicken egg: 5 piece

3. It's better to take the butter out of the fridge in advance: when soft, it mixes faster with sour cream. Combine the resulting mixture with the other ingredients. Optionally, you can add black cumin to the dough. Then the baked goods will be crispy.

   Required ingredients:

   • Butter: 100 g
   • Sour cream: 200 g

4. Now the dough needs to 'rest'. At least ten minutes.

5. Meanwhile, prepare the dish for baking khinkali. It's best to use a thick-walled pot. Add oil in portions as it evaporates so that the pieces of dough are almost completely covered.

   Required ingredients:

   • Sunflower oil: 1 l

6. Divide the dough with a knife into several pieces. On the board, form a 'sausage' with a thickness of three to four centimeters. Then cut it into pieces a few centimeters wide.

7. Before the khinkal goes into well-heated oil, it needs to be shaped into a bubbly form.

8. After that, the khinkali is sent to the pot

9. Don't put too much at once, the dough will expand, and there should be enough space in the pot. The first batch usually takes a bit longer to fry than the others until the oil is heated to maximum. Fry on medium heat for even cooking.

10. The degree of readiness is determined by color. The khinkal should acquire a distinct brown 'tan', not just be browned. It took about two minutes to fry each side.

11. After the khinkal cools slightly, sprinkle with powdered sugar for beauty. It can be served with tea.

    Required ingredients:

    • Powdered sugar: 50 g