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The recipe for cooking delicious churchkhela at home with a photo

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Churchkhela can be found in all southern markets. And it is very difficult to pass by the multi-colored "sausages" decorating street stalls. It's so interesting, what's inside? We are happy to open this secret, and tell you how to cook such a treat yourself.

Sweet greetings from georgia

Churchkhela is a Georgian sweet with a long history. Once women prepared it for men who went to war. It was necessary something nutritious and non-perishable. Many managed to survive precisely because of this high-calorie product, in the absence of food on the battlefield and in long hikes.

Today in Georgia, these "sausages" - a traditional dessert for the New Year. So what is the composition of this goodies? The outer shell is nothing but grape juice, and the filler is nuts.

If you like very sweet, then choose a light "sausage", its "cover" is made from white grapes, and it tastes like honey. Crimson and maroon are made from blue and red grapes, and have a pleasant sourness.

Inside there may be a walnut or hazelnut, hazelnut or almond. You can use peanuts, but the taste may be somewhat worse.

And here we are getting close to you at the most interesting and crucial moment - self-cooking at home. Let's get started

From the products will be needed:

  • nuts - 350 g,
  • grape juice - 2 liters,
  • corn flour - 1 tbsp.

The traditional recipe provides a filler of nuts, but if you want to diversify the taste a little, you can add raisins, prunes or seeds.

As for nuts, everything depends on your taste preferences. You can only cook from the forest, and you can make a mix. This will affect the taste and appearance of the dessert.

It is worth starting with the preparation of threads for churchkhela. They should be cotton, about 40 cm long. 10-15 cm will need to be left for tying a loop. For her later sweetness is suspended for drying.

Also need a big needle.

Nuts must first be dried in a frying pan, and then carefully strung on strings with a needle.

After harvesting you need to dip in the Tatars - grape jelly. How to make it? Very simple. From fresh grapes squeeze out 2 liters of juice. Mix half with flour to avoid lumps. Bring the second half to a boil, and gradually add the liquid with the flour. Boil for 15 minutes, stirring constantly.

Prepare a bar on which the Georgian delicacy will dry, cover the parchment under it, where excess juice will be dropped. Each billet with nuts soak in grape kissel and hang on the bar. After a few minutes, repeat the process. This can be done until the churchkhela gathers a sufficient amount of shell.

Dry it will be about a week.

You can delight lovers of sweets with other types of this dessert by preparing a shell of apple, pomegranate or apricot juice.

Homemade churchkhela is an incredibly tasty sweetness that you can take on the road and delight children with it. After all, it consists of only natural and healthy products. Enjoy your meal!

How to choose the right ingredients

  • For dessert, you can buy whole walnuts, and you can buy chopped, preferably halves, or large chunks.
  • Another traditional nut component can be replaced with hazelnuts - hazelnuts (hazelnut). But not in all regions you can buy a forest treat.
  • Juice can be taken any, but only natural. Ideal to get juice or fruit platter with pulp.
  • To get a colorful dessert, you need to take several differently colored juices. For example, orange and cherry.
  • For the traditional Armenian version, use the juice of dark grapes.

Step-by-step preparation of "homemade sneakers"

I propose to get acquainted with one of the options for making Caucasian sweets, which is based on the Georgian recipe for making churchkhela.

In cooking, I use the most simplified method of obtaining dessert. I publish the recipe of churchkhela at home with a photo to mark each step and fully comply with the technology of its production.

  1. Thread a thick thread through a sewing needle, double up and tie the ends into a knot. The length of the thread should be 50-60 cm.
  2. String halves of walnuts (hazel) on the thread, like a garland, but not completely, so that 12-15 cm of the length of the thread remain empty.
  3. Repeat the operation until all the nuts have run out.
  4. A glass of wheat flour, about 130 g, sift into a bowl.
  5. Mix flour with two glasses of fruit juice and whip lumps.
  6. Pour the rest of the juice into the pan and add 3-4 tbsp. l sugar sand.
  7. Knead the juice with flour again and pour into the saucepan with the juice.
  8. Put the pot on a moderate fire and, stirring constantly, bring to the state of "thick kissel", and then boil for 8-10 minutes.
  9. In a hot thick mass immerse strung nuts, helping with a tablespoon.
  10. Let stand for 2-3 minutes, remove the thread from the free end, and hang it on the prepared crossbar until it is completely dry.

Ingredients

Step-by-step preparation of "homemade sneakers"

I propose to get acquainted with one of the options for making Caucasian sweets, which is based on the Georgian recipe for making churchkhela.

In cooking, I use the most simplified method of obtaining dessert. I publish the recipe of churchkhela at home with a photo to mark each step and fully comply with the technology of its production.

  1. Thread a thick thread through a sewing needle, double up and tie the ends into a knot. The length of the thread should be 50-60 cm.
  2. String halves of walnuts (hazel) on the thread, like a garland, but not completely, so that 12-15 cm of the length of the thread remain empty.
  3. Repeat the operation until all the nuts have run out.
  4. A glass of wheat flour, about 130 g, sift into a bowl.
  5. Mix flour with two glasses of fruit juice and whip lumps.
  6. Pour the rest of the juice into the pan and add 3-4 tbsp. l sugar sand.
  7. Knead the juice with flour again and pour into the saucepan with the juice.
  8. Put the pot on a moderate fire and, stirring constantly, bring to the state of "thick kissel", and then boil for 8-10 minutes.
  9. In a hot thick mass immerse strung nuts, helping with a tablespoon.
  10. Let stand for 2-3 minutes, remove the thread from the free end, and hang it on the prepared crossbar until it is completely dry.

Video recipe

I propose to view a wonderful detailed video of the recipe, how churchkhela prepares at home. By the way, pay attention to the useful tips that the author of this video gives along the way.

Armenian churchkheta recipe

Ingredients

Step by Step Cooking of a Traditional Armenian Dessert

The traditional Armenian recipe of churchkhela is based on the use of well boiled, to thick fudge, grape juice. And only at the very end, a little flour is added and all sorts of spices are poured - cinnamon, coriander, some national herbs.

Both Armenian and Georgian confectioners consider it the property of each of the national cuisines. It is a lot of "beaten pots" when finding out whether this delicacy belongs to one side or another. And still endless disputes continue, although the production technology is almost the same.

  1. Peel 400 g of walnuts from the shell. Collect garlands from walnut halves, piercing the walnut halves in the middle with a needle and stringing them on a thread.
  2. Grape juice (2-3 l) to strongly reduce to a thick syrup. This process takes a long time, at least 2-3 hours, but the natural taste is worth it.
  3. The resulting thick grape syrup mixed with 1-2 tbsp. l flour, knead well and pass through a sieve.
  4. Stir the mixture for about half an hour with constant stirring, until it thickens like a choux pastry.
  5. In the thickened fudge add ½ tsp. Cinnamon, 2-3 cloves, 3-4 grains of cardamom and 1-2 tbsp. l sugar sand. Turn off the stove, knead well, and while the mass is hot, immerse the nut garlands in it.
  6. Dry the dessert in a well-ventilated area for about 2-3 days until completely dry.

Video recipe

I propose to view a wonderful detailed video of the recipe, how churchkhela prepares at home. By the way, pay attention to the useful tips that the author of this video gives along the way.

Armenian churchkheta recipe

Ingredients

Step by Step Cooking of a Traditional Armenian Dessert

The traditional Armenian recipe of churchkhela is based on the use of well boiled, to thick fudge, grape juice. And only at the very end, a little flour is added and all sorts of spices are poured - cinnamon, coriander, some national herbs.

Both Armenian and Georgian confectioners consider it the property of each of the national cuisines. It is a lot of "beaten pots" when finding out whether this delicacy belongs to one side or another. And still endless disputes continue, although the production technology is almost the same.

  1. Peel 400 g of walnuts from the shell. Collect garlands from walnut halves, piercing the walnut halves in the middle with a needle and stringing them on a thread.
  2. Grape juice (2-3 l) to strongly reduce to a thick syrup. This process takes a long time, at least 2-3 hours, but the natural taste is worth it.
  3. The resulting thick grape syrup mixed with 1-2 tbsp. l flour, knead well and pass through a sieve.
  4. Stir the mixture for about half an hour with constant stirring, until it thickens like a choux pastry.
  5. In the thickened fudge add ½ tsp. Cinnamon, 2-3 cloves, 3-4 grains of cardamom and 1-2 tbsp. l sugar sand. Turn off the stove, knead well, and while the mass is hot, immerse the nut garlands in it.
  6. Dry the dessert in a well-ventilated area for about 2-3 days until completely dry.

Video recipe

I propose to view a demo video with the recipe of cooking churchkhela in Armenian. You will learn what is the difference between Georgian and Armenian cuisine in the manufacture of this dish.

How and what is served Caucasian sweets

Children love to feast on churchkhela at all without anything, as, indeed, candy. Naturally, it is not bad for them to brew and put fresh tea within reach. Just overeat such yummy too undesirable. Especially those who experience the body's reaction to walnuts or have problems with the digestive tract. And so - bon appetit.

What is churchkhela?

Churchkhela, an oriental sweet popular among Caucasian peoples, is also widespread in Armenia, Greece, and Turkey. In each country, this dish is given its name, but the essence of it does not change.

Churchkhela is a nut yarn covered with condensed grape juice, sweet in taste, has a high nutritional value. Since the individual components are very useful in their own right and contain a large amount of substances necessary for the body, the dessert as a whole is replete with vitamins, minerals, natural sugars, unsaturated fatty acids and vegetable protein.

The question of the origin of sweets is controversial. Churchkhela is considered a Georgian national delicacy. However, there is evidence that at first a very similar dish appeared in Armenia. The prototype was called the "spot" and was a thick grape jelly mixed with nuts. The filling was not strung on a thread, but simply added to the caramel. The dessert was not allowed to dry, it was eaten immediately after preparation.

But in 2011, Georgia registered its rights to churchkhela. And now the dish is considered truly Georgian. Despite this, it is prepared in many other countries.

Some ask the question: “how is it right: Juche or churchkhela”? The answer is obvious. The Georgian word is pronounced “churchkhela”, and there are no other options.

Main ingredients

Most churchkhela is made from walnuts and grape juice.

However, the use of other components is not prohibited. The filling can be hazelnuts, almonds, cashews or pecans, candied fruits, raisins, prunes, dried apricots, dried cherries, etc. Sweetness is also made on the basis of a mixture of different varieties of nuts and a mix of nuts and dried fruits.

Grape juice is thickened with cornmeal, but this rule is not immutable. Instead, you can use regular wheat flour. It does not affect the taste and usefulness of the dessert.

If desired, even grape juice can be replaced by pomegranate, apple, peach, plum, cherry and any other. There are no hard requirements. Each component brings something different, changing the taste and appearance of the dessert.

Grape juice is a delicacy of red or chocolate color. Apple churchkhela becomes amber. Pomegranate juice is very valuable in itself. It is rarely sent to the manufacture of churchkhela, because of it the cost of the product greatly increases. At home you can experiment with different tastes and make oriental sweetness from those fruits that are at hand.

Contraindications to the use of churchkhela

In any article that deals with this delicacy, the “churchkhela benefits and harm” section takes up very little space. Made in the traditional way, the oriental sweetness contains only natural ingredients. Therefore, for a healthy person, it is not dangerous, but very useful. However, people with some problems should be careful not to use it excessively.

So, because of the high sugar content, churchkhela becomes very high in calories. There are 400-500 energy units per 100 grams of product. Those who want to lose weight should not overdo it in eating. Overweight people altogether should stop using churchkhela.

Due to the same sugars, it is not suitable for diabetics suffering from a serious stage of the disease. There are many complex and simple carbohydrates in churchkhele, which quickly enter the blood.

This dessert is rich in minerals, and their excess loads the kidneys. Therefore churchkhelu should be restricted to people with corresponding problems, using it moderately.

How to cook churchkhela at home

Learn the recipes. Watch the video on how churchkhela is made, and then proceed to self-production. This process is not laborious, but long. Have patience, let the dessert ripen, and only then take samples.

Find a place in the kitchen where you hang nuts. For some time the juice will flow from the churchkhela. Consider in advance that it should be spread under, so that you can easily remove the puddles of syrup.

Prepare a dry container in which you fold the blanks. Churchkhela will need to be removed to a dark place where it will ripen in order to acquire a harmonious characteristic taste.

The classic recipe churchkhela

The classic recipe involved walnuts. In the course are the raw and most fresh fruit. We determine their condition on the eye: we need bright, uniform, straw-colored, without darkening and bitterness.

You can add them cashews, hazelnuts, pumpkin seeds. Raisins, dried apricots and prunes also do not interfere.

Walnut should be halved. The larger the parts of the filling, the more elegant churchkhela will look.

Prepare a thick cotton thread and a thick needle. We will also need a thimble, without it it will be quite difficult to pierce the nuts.

Strung stuffing. We make a sausage 15-20 cm long. We leave the end of the rope free. Afterwards, hang churchkhela to dry on any basis. And we will attach to the base the free end of the thread.

Cook pelamushi. This is a thick grape syrup that envelops strung nuts.

350 grams of filling consumes 2 liters of red or white grape juice. It is better to take fresh, in a pinch, to buy in the store. You can work and make it yourself. Juice is made by squeezing berries in a juicer. Either grind the grapes with a blender and squeeze the resulting mass through cheesecloth or a sieve.

Pour one half into the pan, set aside the other. The part that is in the pan, boil and continue to cook for 15 minutes.

In the second half of the juice, dissolve a glass of flour. It should be gradually poured and stirred so as not to form lumps. Add this mixture to boiling juice. We will cook to reduce the weight in volume by a quarter. In general, it should thicken and become like a caramel in consistency.

In turn, we drop the nut sausages into grape jelly. Slightly adjust them with a wooden spatula so that they are soaked with juice from all sides. Finished bundle hang for half an hour to dry.

Repeat the procedure. We will perform it repeatedly until the nuts are covered with a crust of grape juice 1-1.5 cm thick. Then we will hang the bundle to dry and leave it for two weeks.

Outside, the juice hardens and turns into a smooth shiny glaze, inside the mass will remain soft. In this state, churchkhela is ready to eat, but you can be patient and let it mature.

To do this, it should be wrapped in parchment or a towel, put in a container and sent to a dark, dry place for 2-3 months. Churchkhela, like a good wine, in the process of maturation reveals its best properties: it becomes harder, enriched with aromatic substances. Ее поверхность покрывается тонким сахарным налетом.

Сок в зрелой чурчхеле становится однородным, по консистенции похож на плотное желе. Десерт приятно отламывается, легко жуется, не вяжет и не прилипает к зубам.

Готовая сладость при соблюдении условий долго сохраняется.

How to store churchkhela? It should be a dark, well ventilated room with normal humidity.

Churchkhela with red-hot nuts

Roasted walnuts become brittle, they are almost impossible to string on a string. Therefore, for such a recipe is better to take roasted hazelnuts.

You can buy nuts ready or fry them yourself. Place the hazelnuts in a hot, dry frying pan. Fry over medium heat, stirring constantly until golden in color and the appearance of a characteristic odor.

If the nuts are too dry, strung them out. They will crack. Therefore, before further cooking, it is desirable to soak them in warm water. The swollen nuts will no longer crumble.

For churchkhela need:

  • 200 grams of hazelnuts,
  • 1 liter of grape juice,
  • 130 grams of flour (about 2/3 cup).

Juice split in half. Boil one part and boil it for 15 minutes. In another part, we will dissolve flour and add all this mixture to boiled juice. Boil another 10-15 minutes, turn off the fire.

From the nuts do beads, stringing on a strong thread. Bottom tie on the knot. From above we form a loop, for which we will hang the sweetness.

Three times with a break of 30 seconds we dip the beads in turns into grape jelly. We hang churchkhela. Give excess juice to drain, and dry the stock. Dip again in syrup and repeat until it reaches the desired thickness.

Hang churchkhela in a dark place. Sweetness dries in one to two weeks. After that, it is ready for use, but for better consolidation it can be sent for maturation.

Spicy churchkhela

The basis of spicy churchkhela is all the same grape juice. Nuts take any, raw or roasted. Their total weight should be 300-350 grams. You will also need, as in the classic recipe, 2 liters of grape juice. Fans of sweets can add 1-2 tablespoons of sugar to it.

The taste becomes spicy due to the presence of cinnamon and cloves. Take a third of a teaspoon of the first seasoning and 4 pods of the second.

Divide grape juice into two parts. Half set on fire. Boil in a slow heat for 15 minutes. In another container, mix cold juice with a glass of wheat or corn flour.

Pour the flour mixture to a boiling brew. Add sugar and seasonings to the common pot. Keep on fire for another 10 minutes and proceed to the main action.

We lower the threads with nuts in the prepared mass. Give them a little dry, and do it again. Hang churchkhela to dry. We are waiting for 1-2 weeks when it hardens.

Armenian churchkhela

For the Armenian churchkhela take a liter of apple juice. We will thicken it with corn flour (120 grams). We do everything as usual. We put one part on fire. In another we will dissolve a thickener. Combine both parts in a saucepan, add vanilla or cinnamon to taste. Boil the syrup to the consistency of thick kissel.

For the filling, combine your favorite nuts, prunes, dried cherries and grapes. Carefully thread on a double thread. Omit all the charm in boiled juice.

We will hang the sweet threads in a secluded corner, after laying parchment paper under them. We will dry in the absence of direct sunlight for about two weeks. Do not forget that the room at the same time need to be well ventilated.

Plum Churchkhela's Recipe

We will prepare churchkhela with natural plum juice. We will select 2.5 kg of ripe fruit. Free them from pits and peel. Pulp scroll in a meat grinder or grind with a blender. Squeeze through a sieve and get the juice.

Mix it with 120 grams of flour or potato starch. Add 2 tablespoons of sugar. Put on the fire. A little baking. Let the mixture boil down and thicken to the desired consistency.

Pre-prepare the filling of nuts, candied fruits and dried fruits. Let's make beautiful dense beads. Roll them several times in plum caramel. Hang to dry. Check the readiness in two weeks. If the surface of the churchkhela has ceased to stick, the eastern sweetness can be removed from the crossbar and used at your pleasure.

Now you have learned how to make churchkhela at home. It is quite simple. The main thing is to have patience, to comply with all the conditions of cooking and not to eat a treat until it is ready.

INGREDIENTS

  • freshly squeezed grape juice 1 Liter
  • nuts: hazelnuts or walnuts 1 Kilogram
    10 nuts for each string
  • corn meal 2 Art. spoons
  • corn starch - to taste
    in case of special need

1. Prepare all the necessary ingredients, including the thread and needle. Grape juice should be freshly squeezed.

2. Add cornmeal to the finished grape juice. Cook the mixture over low heat until thick. If the juice does not thicken for a long time, add a little more flour and a spoonful of food starch.

3. Warm the nuts on medium heat in a frying pan for 8-10 minutes, then cool. Take a thick thread and use a needle to put nuts: hazelnuts or walnuts. The thread should be 20-25 centimeters in length, and the first nutlet is strung at a distance of 4-5 cm from the end of the thread. Each thread should be strung about 10 nuts. These threads do as much as churchkhela you want to get.

4. Dip nuts on a string into the resulting mass and hang in a convenient place. Leave to dry the mass.

5. After a few hours, repeat the same procedure, and so on until the layer on top of the nuts reaches 2 cm. The drying process itself lasts about a week or two, it all depends on what layer of juice you applied. But at the same time, sweetness should not lose its softness.

After drying, churchkhela can be eaten. And you can wrap parchment paper and keep in a cool place for up to three months. During this time, it will be otlezhitsya and become completely indistinguishable from the one that is sold in the present Eastern market. Enjoy your meal!

Churchkhela recipe at home

In order to cook a real churchkhela at home you will need a minimum of ingredients, but it will definitely surprise every member of the family with such a dish.

  • 2 liters of grape juice,
  • 500 grams of walnuts and plain thread,
  • a glass of corn flour (if desired, can be replaced by the same amount of wheat flour).

Step-by-step recipe for cooking churchkhela

At the preparatory stage it is necessary to prepare the basis for the future useful dessert - strings with nuts. Walnuts need to be cut in half, almonds or hazelnuts can be strung together. Pre-nuts need to fry in a dry frying pan, then they will get a pleasant rich flavor and the desired density for stringing.

Next, take a thick and durable thread and stretch it into a needle. At the opposite end of the thread, you need to tie several knots in order for churchkhela not to fall under the weight of the condensed mass of grape juice. After that, string the nuts on the thread tightly to each other. The length of a nut thread can be 20-30 centimeters, depending on the desire and imagination of the chef.

After that, you should take care of finding a suitable place for hanging the Juchela. The fact is that the process of complete drying of the treat is rather long, and the harvested mass will flow and drip from the finished product for several hours. Therefore, prepare a place for hanging threads and lay several layers of paper or foil on the bottom (as indicated in the photo).

Preparation of thick mass for Juchela (pelamushi)

To cook delicious churchkhela, it is better to take natural grapes of sweet varieties (for example, Isabella), and not to use purchased or canned juice in the cooking process. Natural juice from Churchkhela is really very tasty and healthy. From 3 kilograms of grapes you will get about 2 liters of natural grape juice, if you pass it through a juicer or break fruit in a blender.

For a bright and natural taste, do not add too much flour - this greatly affects the taste. Inadequate use of flour can lead to the fact that dessert does not work at all - the mass should be thick enough to envelop the thread and should not flow too quickly.

After receiving 2 liters of juice, about 250 ml should be separated. and mix it with 200 grams of flour. Pour the remaining liquid into the pan and boil for about 30 minutes. After half an hour, pour the mixture of the juice with the flour to a thickening into the pan and cook for another 20 minutes. The resulting mass should be thick enough, like jelly, if it is not formed the first time - you can add a little more flour.

The final stage of cooking

After the threads with nuts and thick mass are ready - you can move to the most interesting and enjoyable stage. Threads with nuts must be “drowned” in the grape mixture, and so that it sinks there completely and evenly, you can press it on top with a wooden spatula, as indicated in the video.

After that, with a slight movement, pull the thread out of the mass and inspect the final result. If the mass was thick enough - the layer will be large enough the first time. In this case, you should simply hang the finished churchkhela in a specially prepared place for drying. If the first layer does not quite work out - after 30 minutes you can dip the thread into the mass again and build up not one, but several layers. In the remaining juice, you can add nuts and use as a dessert.

Churchkhela is cooked for several hours - a smooth crust is formed outside, and the dessert inside remains quite soft. If you have tried a dry purchased churchkhela, which in taste resembles dry flour rubber with nuts, the taste of a homemade product is significantly different and will surprise you greatly. In principle, such a dessert can be tasted the very next day after drying. However, for the "correct" use, you need to wait until it matures.

For proper storage, churchkhela must be wrapped in a linen or cotton towel and placed in a dark and dry place. It is necessary to periodically look at churchkhelai - when sugar (white) comes out on the surface - it means that it is ready and it's time to serve it to the table. The process of full aging takes about 2-3 months. Georgians usually serve churchkhela as a New Year's dish, so harvesting starts in September.

Churchkhela is a wonderful dessert, which is not too difficult for a beginner to cook at home. This delicacy will definitely appeal to both children and adults, as it is not only tasty, but also healthy. Churchkhela, consisting of only a few ingredients - contains many beneficial vitamins and trace elements. However, due to the large amount of carbohydrates and nuts, this dessert is quite high in calories, so you should not get too carried away. But in order to surprise the guests or to please their family with an unexpected summer delicacy - it is perfect.

Cooking process

Churchkhela - very tasty long Georgian chocolates made from nuts and nougat made from grape juice. Traditionally, they are prepared in August-September, when there is a joint harvest of walnuts and grapes - for dessert, it is best to use the kernels of dairy ripening walnuts, since they are easier to implant on the needle. I prepared churchkhela in March - from the dried kernels that I had left, and I want to say that it is best to soak the dried kernels before stringing them on the needle for 20 minutes in water - they will crumble less.

Since in our age it is very easy to find store-made grape juice, but it is difficult to find freshly squeezed (like mine), it is possible to purchase such a drink in the supermarket. By the way, using light grape juice, it can be painted with food dyes in various colors and at the same time receive multi-colored long candy-churchkhela.

The most important point: remember that the flour is not added to the hot liquid, otherwise you will get thick jelly with flour lumps! Flour flour only in cold liquid! I did churchkhela for the first time, so I used 500 ml of grape juice for 3 long pigtails with nuts.

Prepare the specified ingredients.

Using a thin needle, string the kernels of walnuts on a thread, leaving a little space on top, as churchkhels should hang. Stringing can be both pieces of nuclei and whole kernels.

Pour grape juice into a saucepan, saucepan or cauldron, pour flour into the container and immediately whisk everything with a whisk, a mixer or mash with a dipping blender until the liquid is homogeneous.

Place a container with a homogeneous liquid on the stove, turning on the minimum heat. I see no reason to evaporate the grape juice for a long time so that it becomes concentrated - you can simply add granulated sugar to taste.

Add sugar, mix it thoroughly in a drink and add it to a thick, thick state. The mass should resemble thick kissel. Leave for 10-15 minutes to cool.

Hang the sausages of nuts on any fixture - I have this hanger for kitchen appliances.

There is also the option of pouring the sour mass into a wide rectangular pelvis or shape - then sausages are dipped in it and hung up to drain the sour mass.

It is more convenient for me to pour a lot on hanging nut sausages. A spoonful of scoop a little mass and pour it directly on the top row of cores. Very slowly pour, finger straightening and shaping. Make one layer and leave for 20-30 minutes to cool, then also apply the second layer. In the photo I have two layers of sour grape mass on the cores. The more layers of nougat there are, the longer the churchkhela will dry (so I stopped at two). In this form, bring sausages, candy in a ventilated room preferably room temperature. Usually, in the warm autumn season, candies are dried in the air and slightly sun dried, but I left them in the kitchen near the radiator at +24.

Churchkhels finally dried out and dried up on the fourth day of drying. Willingness of sweets is determined by the fact that they do not stick to hands - nougat should become like rubber when squeezed. Now you can try the sweetness - it is really incredibly tasty and not cloying!

I highly recommend cooking, especially for those who have reserves of walnut kernels, like mine. Now you know how to cook a churchkhela at home!

Enjoy your tea with sweets.

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