Georgian Churchkhela
Description
For me, churchkhela has always been associated with summer vacations, because when my mom and I used to travel to Crimea, the first thing I'd ask her to buy was exactly that. I was always so curious about how Georgian churchkhela is made, and recently I finally discovered this secret. To be honest, I was absolutely amazed—I thought the preparation process was complicated and beyond the reach of ordinary people. However, it turns out that anyone can make Georgian churchkhela at home; no special skills are required for this.
Instructions
- 1
Step 1
First, take a thread, fold it in half, and make a large knot at the end. Then, break walnuts in half and thread them onto the string (the thread should be 20-22 cm long). Make another knot at the end of the thread so that there's something to hang the churchkhela from.
- 2
Step 2
Now pour the juice into two saucepans. Place one half of the juice over heat and warm it, while mixing the other half with flour until no lumps remain.
- 3
Step 3
When one half of the juice is almost boiling, pour the second half (mixed with flour) into it. Mix everything together, add sugar to the mixture, and cook the syrup over low heat for about 5 minutes, stirring constantly. During this time, it should thicken and become similar in consistency to thick kissel.
- 4
Step 4
Now we need to dip each nut string into the syrup and hang it to dry for half an hour, then dip the churchkhela into the syrup two more times, with a half-hour break between each time.
- 5
Step 5
After all these steps, hang the churchkhela in a convenient place where it won't be in the way, and place a plastic sheet underneath to catch dripping syrup, as it will continue to drip for some time. In approximately 3-4 days, your Georgian treat will be completely ready. Enjoy your meal!