Georgian churchkhela

A delicious delicacy that has been prepared for many centuries and belongs to traditional Georgian dishes. Georgian churchkhela is a storehouse of vitamins and nutrients. In ancient times, churchkhela was the food of warriors, because it is stored for a long time and gives a powerful charge of energy, more than half consisting of carbohydrates. The technology of making this dessert is not too complicated, but the set of ingredients depends on the region of Georgia and even on the preferences of the hostess.

To prepare a real Georgian churchkhela, you need the ingredients on the list, a thick needle and a strong thread, a large saucepan, a pole or rolling pin for hanging, a dish or a film that will protect your floor from sticky juice, as well as inspiration and good mood.

Fold the thread in half, make a loop at its end for hanging. Now you need to string the kernels of nuts on a thread. For a churchkhela 25 cm long, you will need 40 cm of thread folded in half.

Leave a glass of juice to dilute the flour, and put the rest on a slow fire in a saucepan with a thick bottom. According to the classic recipe, the juice is boiled almost twice, which ensures the sweetness of the product, but you can do it easier and add sugar immediately after boiling (of course, in this case, the benefits of churchkhela will decrease).

Boil the juice for 7-8 minutes, and while it boils, mix the flour with the juice left. Pour the resulting solution into the boiling juice in a thin stream, stirring constantly and intensively. Without ceasing to stir, boil the juice for another 10 minutes, until it thickens and changes color. If you want, for a piquant taste, add spices at this stage.

While the jelly is cooling, prepare a place where the churchkhela will dry. It should be dry, well-ventilated and without access to direct sunlight. Place a dish under the drying pole or lay a film.

Lower the blanks with nuts for 2 minutes into the thickened juice and hang to dry. After 15-25 minutes, repeat the procedure, then hang out the churchkhela to dry for at least a week.

Serve Georgian churchkhela to the table for dear guests and enjoy their delight and taste of the delicacy!

Bon appetit!