Homemade Churchkhela
Baking and Desserts | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
4
🍽️ Servings
6
Description
This recipe was shared with us by Chef Sarah Johnson.
Ingredients
- Walnuts - 8.8 oz
- Hazelnut - 8.8 oz
- Red Grape Juice - 2 qt
- Wheat Flour - 12.7 oz
Step by Step guide
Step 1
Carefully cut the walnuts in half, trying not to crumble them. Gently thread the walnut halves onto a thick needle with strong thread. Tie a large loop at the top in advance so that you can hang the churchkhela to dry later. Do the same with the hazelnuts. Each thread should be about 30 cm long. It can be longer, but it will be harder to manage.
Step 2
Pour the juice into a large pot or kettle and heat it over low heat, stirring occasionally. If foam forms, remove it.
Step 3
Pour about a third of the heated juice into an enameled bowl and stir in the sifted flour with a large wooden spoon until you achieve a smooth paste without lumps.
Step 4
With a thin stream, while stirring, pour the mixture of juice and flour back into the pot with the juice, and reduce the heat to low.
Step 5
Bring the mixture to a boil and let it simmer for about 10 minutes, stirring constantly, until the raw flour taste and smell have disappeared.
Step 6
Turn off the heat and carefully dip each nut string one by one into the pot, ensuring that the nuts are completely submerged in the thickened juice. It’s better to dip each future churchkhela twice to ensure the nuts are evenly coated with the juice.
Step 7
Allow the churchkhela to drain slightly over the pot, then hang it to dry in a pre-prepared location.
Step 8
You can enjoy the churchkhela as soon as it cools down and the juice sets. Alternatively, you can let it dry for a couple of weeks in a well-ventilated area and keep it for later.
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