Churchkhela is a Georgian national delicacy. As a rule, it is made from walnuts, but the recipe also allows the use of hazelnuts or almonds. Unchanged in this dish remains a grape-starchy jelly-like mass - the so-called Tatars, which is cooked from grape juice, flour and sugar. The technology for making sweets is simple and interesting. However, the result will have to wait for several weeks.
It is necessary
-
- 2 liters of grape juice;
- 1.5 cups shelled nuts (walnuts
- hazelnut);
- 1 cup wheat flour
- 1/2 cup honey
Instructions
Step 1
Halves of walnuts or hazelnuts with a large needle must be strung on a coarse thread 25-30 cm long. It is better to use a thimble.
Step 2
Leave 6-7 cm of thread and make a loop so you can hang it later.
Step 3
Prepare a tatar. To do this, mix 1 glass of juice with flour.
Step 4
Pour the remaining juice into a saucepan and boil over low heat.
Step 5
After the juice boils, add by pouring in a thin stream and stirring continuously with the flour.
Step 6
Also add honey without stopping stirring.
Step 7
Boil the mass to a very thick jelly.
Step 8
Remove the tatar from the heat and, while stirring, cool to 45-50 degrees.
Step 9
Then take the threads with nuts and release the mass for 1, 5-2 minutes, so that the thread is covered with juice.
Step 10
Take out the threads and dry for 5-7 minutes. While the first batch is drying, dip the next batch, and so on.
Step 11
Then release it again into the boiled juice and repeat the procedure.
Step 12
Let the threads with nuts in the juice until the nuts are covered with a layer of juice by 1.5-2 cm.
Step 13
Then fix the churchkhela on a thread or special stick and hang it to dry for several weeks.
Step 14
Dry churchkhela in a well-ventilated, dry place. You need to spread paper under the sweetness, since at first the juice will drip.
Step 15
The degree of readiness is determined as the top layer dries. On the inside, the sweetness should remain soft.
Step 16
After drying, transfer the churchkhela to a box, alternating with parchment paper.
Step 17
Full readiness of the sweetness is achieved in 2-3 months, when the delicacy is sugared.
