Homemade churchkhela
6 servings
60 minutes
Chef Marina Martiashvili shared the recipe with us.
1
Carefully cut the walnuts in half, trying not to crumble them. Thread the walnut halves onto a needle with thick thread. Tie a large loop at the top in advance so that you can hang the churchkhela to dry later. Do the same with hazelnuts. Each thread should be about 30 cm long. It can be longer, but it will be harder to manage.
- Walnuts: 250 g
- Hazelnut: 250 g
2
Pour the juice into a large pot or cauldron and heat it gently while stirring. If foam forms, remove it.
- Grape juice: 2 l
3
Pour about a third of the heated juice into an enamel bowl and mix in the sifted flour with a large wooden spoon to make a paste without lumps.
- Grape juice: 2 l
- Wheat flour: 360 g
4
Pour the mixture of juice and flour back into the pot with a thin stream while stirring, and reduce the heat to minimum.
- Wheat flour: 360 g
5
Bring the mixture to a boil and let it simmer for about 10 minutes, stirring constantly, to eliminate the floury taste and smell.
6
Turn off the fire and carefully dip each nut thread into the thick syrup one by one, ensuring the nuts are fully submerged. It's better to dip each future churchkhela twice for even coating.
- Walnuts: 250 g
- Hazelnut: 250 g
- Grape juice: 2 l
7
Let the churchkhela drip over the pot and hang it to dry in a pre-prepared place.
8
Churchkhela can be eaten right after it cools down. Alternatively, it can be dried for a couple of weeks in a well-ventilated area and stored for later.