Churchkhela with nuts

This famous Georgian delicacy has long pleased our family with its bright taste. Since we are supporters of healthy eating, this is one of our favorite desserts. Today I want to tell you about one of the possible options for cooking this dish.

To make churchkhela from nuts, you first need to prepare the ingredients:

- dry the nuts on a dry heated frying pan (no more than 5 minutes), cool (so as not to burn your hands) and rub between your palms (to get rid of the husk);
- in a liter of cold juice, gently dilute both types of flour, the mixture should be homogeneous, without clots.

Then you can proceed to the next stage of cooking:

- carefully thread the nuts on a strong thread, at the bottom of which tie a large knot (the optimal length of the thread is 45 cm, but it should be filled only by two-thirds). For the convenience of drying the treats, you can tie two strands of nuts together so that they balance each other when you hang them on a pre-prepared wide crossbar. Leave the remaining nuts for later;
- boil the juice in a large saucepan, stirring constantly, pour into it a thin stream of juice mixture with flour and boil to a very thick jelly.

When the threads with nuts and thick jelly are ready, you should prepare the place where the churchkhela will dry for the next two weeks, and proceed to the final stage:

- put a tray under the crossbar for drying or spread an oilcloth;
- lower the threads with nuts into a saucepan with jelly cooled to 50 degrees for 1-2 minutes, and then hang to cool for 4-5 minutes - this procedure must be repeated several times until the layer on the nuts reaches 15-20 mm;
- the last time the jelly dries a little, roll the churchkhela in the remains of nuts.

The place for drying the delicacy should be dry, warm and well ventilated, and after 2 weeks the churchkhela should be placed in parchment and stored in a cool place.

Bon appetit!