Churchkhela Ingredients

  1. Grape Juice 3 L
  2. Wheat flour 2 cups
  3. Corn flour 2 cups
  4. Peeled walnuts (you can still use hazelnuts, almonds) 400-500 g
  • Main Ingredients
  • Serving 10 Servings
  • World Cuisine


Saucepan (large), Shovel, Thread (thick cotton), Needle

Churchkhela cooking:

Step 1: Prepare the nuts.

The process of cooking churchkhela is very long - 14 days, so be patient. The first step is to peel the walnuts and cut them into about 8 parts. Now we take a dense thread with a needle. At one end of the thread we make a knot and string nuts on it with a needle (15-20 cm in length will be enough). Then we make a loop at the other end of the thread so that the bundle is conveniently lowered into the pan.

Step 2: Prepare the grape sauce.

Now we need to prepare the "sauce". To do this, take a saucepan, pour grape juice into it and carefully, gradually add wheat flour and then corn flour to the juice, stirring constantly so that there are no lumps. After the flour and grape juice are mixed well, put the pan on the fire and cook, stirring constantly, until the mass thickens to the consistency of a very thick jelly.

Step 3: Cooking Churchkhela.

So let's get to the fun part. We take a bunch of nuts and holding it by the loop, we lower it into a pan with grape and flour mass. Please note, since the grape - flour mass is dense, the nuts themselves will not drown, they will have to be drowned with a spatula. Now carefully take out the bunch and hang it around the loop on a stick and thus leave to dry. Do not forget to substitute a baking sheet, as the juice will drain slightly. Repeat the process with all the available nut bundles.

Step 4: Serve Churchkhela.

Hanged churchkhela hang to dry. You can store the finished churchkhela by wrapping it in parchment in a dark, cool place. In principle, churchkhela can be eaten the next day, but in order for it to be stored for a long time, it is necessary to keep it in limbo for at least two weeks. Enjoy your meal!

Recipe Tips:

- - If you can’t find the corn flour, you can replace it with bran or use only wheat flour, but then churchkhela will turn out to be more “rubber”.

- - The juice should ideally be homemade grape, but in principle, you can use any fruit juice (but preferably natural).

- - In order for churchkhela to be thicker, you can dip the nuts in a pot with grape - flour mass 2-3 times.

- - Remember, in no case do not store churchkhela in the sun, otherwise the juice will dry quickly, and the nuts will not have time to soak them.