Churchkhela
(dessert from Georgia)
Ingredients:
freshly squeezed or packaged grape juice — 1.5 liters
200 g of wheat or corn flour
1/2 cup peeled hazelnuts
1/2 cup peeled walnut kernels.
Preparation:
Divide the walnut kernels into halves, leave the hazelnuts intact. Using a thin needle, thread nuts of the same type onto threads in the form of beads. Make knots at the ends so that the fruits do not slip off. On one side of the thread, leave a longer free area so that the churchkhela can be hung and secured for drying.
Pour 1 liter + 100 ml of grape juice into a large enameled saucepan. Simmer for 10 minutes, counting down the time from the moment of boiling.
Pour the remaining juice into another bowl — 400 ml. Pour flour into it in a trickle, stirring intensively so that no lumps remain.
Pour cold juice and flour into a saucepan with boiling juice, again in a thin stream. Immediately start stirring the mixture as soon as you start pouring in the juice and flour.
Without stopping stirring the mass, boil it for 8-10 minutes so that it thickens slightly and resembles the consistency of jelly.
Alternately lower the nuts on the threads into the slowly boiling jelly. Lower the first thread into the pan, holding the free tip and hold there for 15 seconds, turning, abundantly covering with grape mass.
Pull out and evaluate how quickly the grape jelly drains from the bundle. If it pours in a stream, almost without stopping, boil the jelly a little more. When it is cooked correctly, after dipping the nuts into the mixture, they will be covered with a thick jelly shell.
Fasten the bundles on a fishing line or rope for drying.
Churchkhela should be dried for 7-10 days. The time depends on the time of the year and the weather. If it is summer or early dry autumn, then the churchkhela is covered with gauze and hung in the sun — it will be ready in a week.
In autumn and in conditions of high humidity, it will take longer.
Ready-made churchkhela is best stored in the cellar, where it is preserved, or in the refrigerator.
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