How to cook churchhela

I remember when I was 6 years old, my grandmother came from the sea and brought us a whole suitcase of fruits and Caucasian sweets, among which I was especially impressed by churchkhela.





Due to my tender age, I did not consider it a fruit or a sweet, and therefore imagined how these thin dark red sausages, like huge pods of peas, ripen on some exotic trees.





Now I know that churchkhela does not grow on trees, but it is still my favorite treat from childhood. "Site" He offers you to prepare “Georgian Snickers” in your kitchen, especially since it turned out to be not difficult at all.

Churchkhela at home Ingredients

• 2 liters of fresh grape juice (or 3-4 kg of grapes)
• 300g walnuts
• 200g flour
• 50g hazelnut
• strand

Preparation

1. Preparation of churchhela It starts with getting grape juice. Pass the grape berries through the juicer.
   
   
   
2. Peel the nuts, break them into quarters and use a needle to thread.
   
   
   
3. Pour about a glass of the resulting juice, and the rest of the juice put on the stove and bring to a boil. Cook for five minutes.
4. Then add to the juice that is in the glass, flour and pour all this into the boiling juice, intensively stirring the mixture. Cook the syrup for another 5 minutes. If the grapes are sour, you can add sugar. The mass should become thick and viscous. If that doesn't happen, add some more flour.
   
   
   
5. Completely immerse the thread with nuts strung on it in syrup.
   
   
   
6. Then lift over the pan, wait for the excess syrup to drain, and hang in a pre-prepared place. Put a pot under the churchkhela so that there is somewhere to drain the syrup.
   
   
   
7. Repeat this procedure several times to make the grape layer thicker.
8. If the syrup remains, you can add small pieces of nuts to it and pour on the moulds from sweets.
9. When the syrup stops dripping from the churchkhela, transfer it to a warm place for drying.
10. According to the rules, churchkhela should dry for 5-10 days. After that, it should be wrapped in a linen towel and left for 2-3 months. The treat is considered completely ready only after the sugar is on the surface.
    
    
    
11. Churchhela with walnut ready. Bon appetit!

When preparing churchkhela, raisins, prunes, dried fruits and other dried fruits can be added to nuts. And grape juice can be replaced with apple, apricot or pomegranate if desired. So you will get a whole palette of different taste and color options for your favorite treat.

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