Armenian churchkhela
Description
The recipe won't take much time. This incredibly delicious treat is known to absolutely everyone, and if you're curious how to make Armenian churchkhela, I'll gladly tell you about it. The technique of preparing the churchkhela syrup is very simple, so the most difficult part is simply waiting 5 days for our treat to dry. In this Armenian churchkhela recipe, I used walnuts and apple juice, but you can choose any ingredients to your taste—any juice (with or without pulp) and any nuts will work. Serve chilled.
Instructions
- 1
Step 1
First, we need to break each walnut into several pieces; they should not be too small.
- 2
Step 2
Take a regular thread, fold it in half and tie a knot at the end, then thread pieces of nuts onto it. You can choose the length of the thread yourself; here it is approximately 20-22 cm.
- 3
Step 3
We repeat this process until the nuts are gone; I ended up with 5 strands.
- 4
Step 4
For the syrup, mix water and flour in a saucepan until no lumps remain.
- 5
Step 5
Pour the juice into another saucepan and dissolve the sugar in it. Place the saucepan over heat and bring the mixture to a boil.
- 6
Step 6
After the juice comes to a boil, reduce the heat and start gradually pouring the flour mixture into the pot, stirring constantly.
- 7
Step 7
Boil the mixture for about 5 minutes, until it becomes similar in consistency to starch paste. If your syrup is still too liquid, add a little more flour to it.
- 8
Step 8
Now turn off the heat and begin sequentially dipping the nut strands into the syrup, making sure the nuts are completely submerged in the mixture.
- 9
Step 9
After that, hang them in a convenient place and put a bag underneath the churchkhela to catch the dripping syrup.
- 10
Step 10
If the layer of syrup on the nuts is not thick enough, once the churchkhela has slightly dried, it can be dipped into the syrup again and hung up once more.
- 11
Step 11
After about 5 days of eager anticipation, you can try the prepared treat. Enjoy your meal, everyone!