Churchkhela
10 servings
30 minutes
Churchkhela is a traditional Georgian treat that combines the sweetness of fruit syrup with the rich flavor of nuts. Its history dates back to ancient times when shepherds and warriors needed a nutritious and long-lasting product. The preparation process is simple but requires patience: nuts are strung on a thread, then repeatedly dipped in aromatic pomegranate syrup thickened with flour and hung to dry. The result is a treat with a rich fruity aroma, gentle tartness, and pleasant chewy texture. Churchkhela is not only tasty but also rich in beneficial substances that provide energy and strength. It is an ideal snack that can be stored for a long time while enjoying its flavor any time of the year.
1
First, we thread the prepared halves of walnuts, hazelnuts, or almonds onto a string, then we make a small loop at the top of each string for easy hanging of the churchkhela.
- Walnuts: 135 g
- Hazelnut: 135 g
- Almond: 135 g
2
Next, we move on to making the juice. Mix one cup of flour with a small amount of juice and stir until fully dissolved. Then add the remaining juice, add water, place on low heat, and bring to a boil while constantly stirring.
- Wheat flour: 1 glass
- Pomegranate juice: 200 g
- Water: 800 ml
3
We boil for about ten minutes (until the color of the mixture turns bright burgundy), add sugar to taste — and the syrup for dipping the nuts is ready. We dip the nuts in it and hang them for drying for a couple of days. After that, we can enjoy the freshly made churchkhela.
- Sugar: 7 teaspoons
4
Churchkhela can be stored indefinitely as it does not spoil.
