Churchkhela with walnut

Churchkhela is a traditional Georgian dish that always pleases with its taste and aroma. It is stored for a long time and consists of 63% carbohydrates, and also contains a lot of vitamins.

First you need to prepare the ingredients and tools for making churchkhela with walnut. So, in addition to the products, you will need threads and a needle for stringing nuts, an iron pan for boiling juice. It is also important to prepare a place where the churchkhela will dry.

You need to tie a toothpick to one end of the thread so that the nuts do not fly off. Walnut kernels can be divided into butterfly halves, or they can be divided into quarters, after which they can be strung on a thread. At the top, make a large loop so that you can hang the dessert to dry.

Boil the juice for 2.5-3 hours, removing the foam from it and adding a little sugar. Remove the juice from the heat and cool to 40 degrees. Add the flour in parts and knead to get a homogeneous mass. Return the juice to the fire and, stirring constantly, boil it to a very thick jelly.

Threads with nuts should be dipped three times into the resulting jelly for 1 minute, and then hung in the sun to dry. As soon as the sweetness stops being sticky (but remains soft!) wrap the "sausages" in a linen cloth and send them to a dry, well-ventilated room for 2.5-3 months.

Serve churchkhela as a dessert or snack.

Bon appetit!