Chak-chak

Compound:

eggs - 5 pcs
milk - 50 gr
sugar - 1 tbsp.
spoon salt - 0.5 tsp
flour - 500 gr

Syrup:

honey - 300 gr
sugar - 70 gr

Cooking:

Add milk, salt, sugar to the eggs and mix everything. Gradually add flour and knead a soft dough. Divide the dough into small pieces and roll them into a sausage 1 cm thick. Cut each sausage into balls about the size of a pine nut. Fry the balls in boiling oil, stirring gently so that they are evenly fried on all sides. Overcooking chak-chak is not necessary, only until light yellow. Prepare syrup. Melt honey over low heat, add sugar and cook for about 3-4 minutes until a thick and viscous syrup begins to drain from a spoon. Put the balls in a wide bowl, pour honey syrup over them and mix well so that the balls are completely covered with honey. Then transfer the chak-chak to a dish and, with hands moistened in cold water, give the chak-chak the desired shape.