Churchkhela with walnuts
12 servings
655 minutes
Churchkhela with walnuts is a traditional Georgian sweet originating from the ancient culinary traditions of the Caucasus. This dessert delights not only with its taste but also carries a rich history. It is made from natural ingredients: nuts strung on threads and grape juice turned into a thick mass. Walnuts give churchkhela a rich, oily flavor while grape juice adds a pleasant tart sweetness. The jelly-like coating gently envelops the nuts, creating an amazing texture that is soft yet firm. Churchkhela is used not only as a dessert but also as a nutritious snack, especially during hikes. It is dried in the sun to allow the flavors to develop and after months of ripening acquires a thin sugary crust. It is not just a treat but part of Georgian culture where food connects generations.
1
String walnuts using the thickest needle on a strong cotton thread about 25–30 cm long with a loop at one end for hanging. At the other end, tie a toothpick to prevent the nuts from slipping off. Place the thread with nuts on a baking sheet and roast in a preheated oven at 180 degrees for 8–10 minutes. Then place on half of a kitchen towel, cover with the other half, and gently rub to remove the shell. Hang the threads with nuts in a dry ventilated area for 1–2 days.
- Peeled walnuts: 500 g
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 45 degrees and measure its volume. Measure the flour - it should be 6 times less than the reduced juice. Dissolve the flour in a small amount of cooled juice and pour it into the pot in a thin stream. Mix thoroughly, breaking up any lumps with a spoon. Return the resulting homogeneous mass to low heat and continue to cook, stirring continuously, until the mass reaches the consistency of a not too thick, but flowing jelly.
- Red grape juice: 5 l
- Wheat flour: to taste
- Corn flour: to taste
3
Dip a string with nuts into the cooked mass and hold it for a few seconds. The layer of jelly covering the nuts should be at least 1 mm thick. Hang the churchkhela and let the juice set a bit, then dip it another 2-3 times. Once you achieve the desired thickness of churchkhela, hang it to dry in the sun. Repeat with the remaining strings. Stop drying the churchkhela when it no longer sticks to your hands but remains soft to touch — sometimes 4-5 days is enough. If you have leftover cooked juice, mix it with chopped nuts and refrigerate for 1 hour — it's also very tasty.
- Red grape juice: 5 l
- Peeled walnuts: 500 g
4
Wrap the dried churchkhela in a clean cloth and leave it to mature in a dry, ventilated place 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.