Authentic Georgian Churchkhela Recipe: A Step-by-Step Guide

Ingredients

1 liter of grape juice
200 grams of flour
1 teaspoon of cinnamon
500 grams of sugar
2 strings of cotton thread
1 kg of walnuts
Water, as required

Steps and instructions

First, string the walnuts onto the cotton thread. Make sure the walnuts are packed tightly together.
Next, in a large pot, add the grape juice and sugar. Bring this to a boil over medium heat.
Once the sugar has dissolved, slowly add the flour while stirring constantly to avoid forming lumps. Continue to cook this mixture until it thickens to a syrup-like consistency. This is your churchkhela sauce.
Remove the pot from heat and add the cinnamon. Stir well.
Dip the strung walnuts into the hot churchkhela sauce, making sure all the walnuts are evenly coated.
Hang the coated walnut strings somewhere safe to dry for about 5-6 days. They should be out of direct sunlight and well ventilated.
Once dried, store the churchkhela in a cool, dry place until ready to serve.

Tools for making

Large pot - To cook the grape juice and sugar mixture.
Cotton thread - Used to string the walnuts together for dipping.
String holder - A tool to hang the walnut strings for drying.
Measuring cup - To accurately measure the grape juice and sugar.
Whisk - To stir the grape juice and sugar mixture while cooking.
Spatula - To stir the churchkhela sauce to prevent burning.
Knife - To cut the dried churchkhela into individual servings.

Recipe variations

Use different types of fruit juices, such as pomegranate or cherry, instead of grape juice.
Experiment with different types of nuts, such as almonds or hazelnuts, instead of walnuts.
Add dried fruits, such as raisins or chopped dates, to the walnut strings for added sweetness.
Replace the flour with gluten-free alternatives, such as almond flour or rice flour, for a gluten-free version.
Try using honey or maple syrup instead of sugar for a natural sweetener.
Add spices like cardamom or nutmeg to the churchkhela sauce for additional flavor.
Coat the walnut strings in melted chocolate or caramel for a decadent twist.
Incorporate savory flavors by coating the walnut strings in a mixture of spices, such as chili powder or paprika, instead of the sweet churchkhela sauce.
Make a vegan version by using a plant-based sweetener and opting for a vegan-friendly alternative to the cotton thread.

Recipe overview

Get ready to transport your taste buds to the beautiful country of Georgia with this traditional Churchkhela recipe. Churchkhela, often referred to as Georgian Snickers, is a unique candy that's not only delicious but also fun to make. This candy is typically made in the autumn when grapes and nuts are in abundance. The main ingredients are grape juice, sugar, flour, and walnuts. The walnuts are strung onto a thread and then dipped into a thick grape juice syrup. After being coated, the strings of walnuts are hung up to dry for several days, forming a sausage-like candy. The final product is a delightful snack that combines the natural sweetness of grapes with the rich flavor and crunch of walnuts. Making Churchkhela is a bit of an art and it might take you a few tries to get it perfect. But don't be discouraged, the end result is worth the effort. Enjoy this beautiful Georgian treat with a cup of tea or as a quick energy boost during your day.

Common questions

Can I use a different type of juice instead of grape juice?
Yes, you can use other types of fruit juices such as pomegranate juice or cherry juice as a substitute for grape juice.
Do I have to use walnuts? Can I use other nuts?
While traditional churchkhela is made with walnuts, you can experiment with other nuts such as almonds, hazelnuts, or even a mix of different nuts.
Can I use a different type of flour?
It is recommended to use all-purpose flour, but you can try using other types of flour like wheat flour or almond flour for variations in texture and flavor.
How long does it take to dry the churchkhela?
It usually takes around 5-6 days for the churchkhela to fully dry. However, drying time can vary depending on humidity and temperature.
How should I store the churchkhela?
Store the dried churchkhela in a cool, dry place in an airtight container or wrap them individually in parchment paper. They can be stored for several weeks.

Serving dishes and utensils

Large Pot - Needed to boil the grape juice and sugar for the churchkhela sauce.
Cotton Thread - Used to string the walnuts together before dipping them in the sauce.
Cooking Spoon - Essential for stirring the churchkhela sauce and ensuring it reaches the desired consistency.
Drying Rack - Used to hang the coated walnut strings for drying over a period of several days.
Storage Container - Needed to store the dried churchkhela in a cool and dry place until ready to serve.

Origin stories

Churchkhela, often referred to as Georgian snickers, is a traditional Georgian candy that's as rich in taste as it is in history. This delicacy dates back to the ancient times when Georgian warriors carried them as a source of nutrition. The reason for its popularity among the warriors was due to its high energy content and long shelf life. It's said that a small piece of Churchkhela gave them enough strength to survive a day of heavy physical exertion. Today, these 'Georgian Snickers' are not just a treat but a symbol of the Georgian tradition, a token of hospitality that's offered to guests during celebrations and festive occasions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.