Churchkhela

Churchkhela

Category: Blanks

Kitchen: georgian

Ingredients
Natural grape juice	1 l
Walnuts	500 g
Corn flour	130-150 gr
Wheat flour	35 g
Sugar	0-100 gr

Cooking method

• A wonderful dessert and a good gift for friends.
• Churchkhela is a wonderful delicacy that goes back many years. They came up with it for children as a sweet. There are a lot of nuts, a lot of grapes in Georgia - this is how we got such a natural snickers.
• First, let's prepare the nuts. Walnuts, hazelnuts, almonds, pecans, macadamia and even raisins. Do not dry the nuts beforehand. I decided to dry the walnut and in vain, the skin began to taste bitter.
• We take a strong thread with a needle, 150 cm long. A thread in two layers, at the end we make a good such a knot and begin to string nuts. If it is difficult to pull the needle out, you can use pliers for relief. We are not stringing it up to the end, taking into account that there should be space in the middle for hanging.
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• Pour sugar into the juice and put on moderate heat. Pour flour into warm juice. (if lumps have formed, you can break them with a blender). Bring to a boil and boil for about 5 minutes. Taste, flour should not be felt, but only pleasant jelly).
• In general, Georgians do not have a clear recipe for churchkhela. Here you need to cook with “feeling”. Kissel should be thick, but not too thick. And not too runny. Like a good thick porridge. The jelly should not drain from the spoon. We dip our billet twice in jelly and carry it to drying. For these purposes, it is convenient to use drying for clothes.
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• We leave everything for at least two days. It dries up completely in a week or two. I was drying, hanging in the kitchen and wrapped in a lightweight cloth. It is forbidden to dry churchkhela in the sun! After two weeks, a characteristic white bloom appears on the surface of the churchkhela, this is natural sugar.
• Churchkhela shelf life is at least one year!
• Bon Appetit...

Note

If you don't want to use sugar, then you need to take 1200-1300 ml of juice and boil it down to 1000 liters, and then cook the jelly. Thus, there will be more natural fructose in the boiled juice.
We dip our churchkhela in boiling jelly twice and hang it up (it's convenient for me on a clothes dryer), not forgetting to lay paper below (jelly from the Juchela will drip down).
You can also build this method.
Juice for churkhela can be taken from both white and red grapes.
You can also squeeze the juice yourself. From 2 kg I got 1 liter of juice (squeezed by hand).

Thanks to Irina for a detailed recipe for this. delicacies, he reminded me of the taste of childhood, :-) :-) :-) but it was not true for a long time :-) :-) :-) before in the summer they were always sold and now you will not find it in our area, took it to your favorites I will definitely try on occasion.

Oh, and I didn’t know that at first glance such intestines with deverticulosis are such an exquisite delicacy! A wonderful master class!

Thank you so much for the master class! Always seeing them on the market, I looked with suspicion. Now I can do it myself!

Thank you so much!
I really love Juchela !!!
Now I'll try to do it myself.
And the taste is the same as it used to be?

All thanks for the feedback! Historically, my second father is Georgian. I got the recipe for this churchkhela from his mother. I remember they cooked everything together, made eeli together! The taste is from childhood !!! Many families in Georgia cook jelly only from wheat flour, but from corn flour it is softer and tastier. Churchkhela from white grape juice is also very tasty.
Chupchela can also crack during drying, this is normal! Try this tasty and healthy delicacy!

And how much we love chupchella, mmmmmmmm I will definitely thank you for the recipe

This is how the Anapa beach comes to mind.
And exclamations: "Wine! Dry! Churchkhela!"
It was in the late 90s in September. A bottle (1.5 liters) of young self-made wine cost the same as the same bottle of mineral water, even cheaper. Churchkhela is like 3-4 bottles.

I also remember, almost childhood memories. And I also remember hanging bright orange or dark red on the market. I remember my mother asked, but the color is so red - well, it's beet juice - that was the answer! Well, beet juice on nuts is not impressive at all!

only did I remember about baklava?
and the recipe - yes, just great
Thank you

Can you use grape juice from grocery bags?
Is it fine corn flour?

You can buy grape juice from the store, only to be natural. In packages that are not natural juice. There, the percentage of natural is too small and a lot of sugar. Look for sure there is. And corn flour is finely ground. So that when cooking is thick jelly, and not porridge.

[Kvitka22]

Kvitka22, Thank you!

[Irina]

Irina, thanks for the detailed recipe! I love churchkhela, now I'll try to do it myself. For 2 dips you get such a thick layer of jelly? At what interval to dip?

I don't really like a thick layer of jelly on nuts. Poppy once and immediately a second time. If you like thicker, then it is not the number of dips that matters, but the thickness of the jelly itself. Different manufacturers have flour of different quality, adjust. Try such a creative process!

Great recipe, you must try!

Thank you!

I tried it with friends, they brought it directly from Georgia, everyone got a piece at home. I saw the recipe, I was so happy, I will definitely try it.

Try it.

can starch be used instead of flour?

No, starch is not allowed. At least I haven't heard that about using it.

[Kvitka22]

Kvitka22, Irina, thanks for the recipe Churchkhelu was made from green grapes. It turned out right away, I really did not hope.

Yes, not at all !!! Looks great ... Bon appetit !!!

[Kvitka22]

Two weeks have passed, my churchkhela has dried up and now looks like this (darkened)

Somewhere burst. Most likely from the fact that she dipped it in jelly only once, since it was too thick. Definitely, you need to take less flour. Liked to taste, sweet with sourness, as I like. I have never tried churchkhela before. Tastier with walnuts, with almonds, too. With cashews, not very, a rustic taste of some kind. The conclusion is this: I will do it. Kvitka22, IrinaThanks again for the recipe

I wonder if you can only juice from grapes or with apple too?

I wonder if you can only juice from grapes or with apple too?

Unfortunately, I do not know, on the occasion of the grapes got.

[Natalia]

Natalia, yes, cracked. Better to dip 2-3 times. It can be with a white bloom, the sugar is so prominent. And who likes to chew like gum, who is soft. It all depends on the amount of flour. I am any soft for example. And most of all I love with hazelnuts and walnuts. With the rest, I am simple too.

[Ludmila]

Ludmila, with apple juice it is also possible ... But our relatives from Georgia cook only from grape. I clarified.

I'm with you and churchkhella

It turned out beautiful ...

Yeah, but she has problems .... it seems to me that she will not live to mature normally - home-grown ones are slowly gnawing from different sides ...

I myself, such only a large number helped me to wait for ripening ... Therefore, I completely take the side of the gnawing ones;)

I made a lazy version of Churchkhela. I cooked it in plum juice, mixed the nuts with jelly and poured it into an electric dryer on parchment. I like it .. But how to save it at least until the new year? Is it possible like marshmallow in jars? It's just that our moth eats up everything in the air.

how to save it at least until the new year?

In the bag and in the freezer

Thank you! So I will.