Churchkhela with Walnuts

Baking and Desserts | Georgian cuisine

⏳ Time

10 hours 55 minutes

🥕 Ingredients

🍽️ Servings

Description

Churchkhela with Walnuts

Ingredients

Wheat Flour - to taste
Shelled pumpkin seeds - 17.6 oz
Red Grape Juice - 5 qt
Corn Flour for Polenta - to taste

Step by Step guide

Step 1

String the walnuts onto a sturdy cotton thread about 25–30 cm long using the thickest needle, leaving a loop at one end for hanging. At the other end, tie a toothpick to prevent the nuts from slipping off. Place the threads with walnuts on a baking sheet and roast in a preheated oven at 356°F for 8–10 minutes. Then place them on half of a kitchen towel, cover with the other half, and gently rub to remove the husks. Hang the threads with walnuts in a dry, ventilated area for 1–2 days.

Step 2

Pour the grape juice into a large pot with a thick bottom. Bring to a boil and simmer for 1 hour, skimming off the foam that forms. Then let the liquid cool to about 113°F and measure its volume. Measure out the flour — it should be 1/6 of the volume of the reduced juice. Dissolve the flour in a small amount of the cooled juice and pour it into the pot in a thin stream. Stir thoroughly, breaking up any lumps with a spoon. Return the resulting homogeneous mass to low heat and continue to cook, stirring continuously, until the mixture reaches the consistency of a not-too-thick, flowing jelly.

Step 3

Dip the thread with walnuts into the cooked mass and hold it for a few seconds. The layer of jelly that coats the walnuts should be at least 1 mm thick. Hang the churchkhela and let the juice set a little, then dip it 2–3 more times. Once you achieve the desired thickness, hang it out to dry in the sun. Repeat with the remaining threads. Stop drying the churchkhela when it no longer sticks to your hands but remains soft to the touch — this usually takes 4–5 days. If you have leftover reduced juice, mix it with chopped nuts and refrigerate for 1 hour — this is also very tasty.

Step 4

Wrap the dried churchkhela in a clean cloth and leave it to mature in a dry, ventilated area for 2–3 months. By the end of this period, the churchkhela will be covered with a thin layer of powdered sugar that forms during maturation, but it will not lose its softness and chewiness.