Churchkhela
Baking and Desserts • Georgian
Description
When it comes to the juice, it is preferable to choose a thicker one, for example, pomegranate juice is perfect. Instead of walnuts, you can also use hazelnuts, almonds, or even raisins if desired. Additionally, prepare threads about twenty centimeters long for stringing the nuts. Once all the ingredients are ready, we proceed to the process of making churchkhela.
Ingredients
- Walnuts 5 oz
- Hazelnut 5 oz
- Chopped almonds 5 oz
- Black Pomegranate Molasses 5 oz
- Water 25 fl oz
- Sugar 7 teaspoons
- Wheat Flour 1 cup
Step-by-Step Guide
Step 1
First, we string the prepared halves of walnuts, hazelnuts, or almonds onto the thread, then make a small loop at the top of each thread for easy hanging of the churchkhela.
Step 2
Next, we prepare 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 it over low heat, and bring to a boil while stirring constantly.
Step 3
Boil for about ten minutes (until the color of the mixture becomes a bright burgundy), add sugar to taste — and the syrup for dipping the nut strings is ready. Dip the nuts in it and hang them by the loop to dry for a couple of days. After that, you can enjoy the freshly made churchkhela.
Step 4
Churchkhela can be stored indefinitely as it does not spoil.
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