Churchkhela
Churchkhela is a traditional Georgian sweet, made by stringing walnuts or hazelnuts and then dipping them into thickened grape juice (pelamushi). It's an energetic and delicious dessert that has adorned Georgian tables for centuries.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Grape juice (Badagi)2 l
- Thread1 piece
- Needle1 piece
Instructions
4 steps- 1
Prepare the walnuts: shell them, halve them, and string them onto a strong thread. Leave one end of the thread free for hanging.
30 min
- 2
In a large pot, pour the grape juice (badagi) and gradually mix in the flour, stirring constantly to prevent lumps. Bring to a boil over low heat, continuing to stir until the mixture thickens to the consistency of pelamushi (about 20-30 minutes).
30 min
90°C
- 3
Remove the pelamushi from the heat. Take the strung walnuts and dip them one by one into the warm pelamushi, ensuring they are fully coated. Repeat this process 2-3 times, allowing each layer of pelamushi to slightly dry before re-dipping.
15 min
- 4
Hang the coated churchkhelas in a clean, dry, and well-ventilated area. Allow them to dry for 10-15 days until they firm up and achieve their characteristic elastic consistency.
14400 min
Nutrition
1 serving ≈ 291 g
Nutrition values are estimates. - means data is unavailable.
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