15 Churchkhela Recipes Anyone Can Make
Source: Africa Studio, AdobeStockChurchkhela is one of the most popular Georgian delicacies. Essentially, it's nuts strung on a thread and dipped in grape juice. And the best part is, churchkhela is quite easy to make at home. We're sharing 15 of the best recipes!
1. Churchkhela with Walnuts
Source: 2gis.ruA basic recipe without sugar, honey, or other additives.
You will need: 500 ml grape juice, 250 g shelled walnuts, 3.5 tbsp flour.
Preparation: Heat the grape juice, add flour, and stir until smooth. Reduce the juice until it thickens and let it cool slightly. String the walnuts onto a thread using a needle and dip them into the juice.
You can dip the preparations several times, with an interval of 20-30 minutes. But the more layers, the longer the churchkhela will dry. Leave the churchkhela to dry at room temperature for approximately 3 days.
2. Churchkhela with Hazelnuts
Source: finefruits.ruFollowing the same principle, you can use other nuts or prepare a nut assortment.
You will need: 200 g hazelnuts, 1 liter grape juice, 100 g flour, 1 tbsp sugar.
Preparation: Bring the grape juice to a boil and cook until the volume is reduced by half. Let it cool slightly, add flour and sugar, stir until smooth, and bring to a boil again. Simmer for 10-12 minutes until thickened.
Toast the hazelnuts in a pan, string them onto a long thread, and dip them into the thick syrup. Leave for 1 hour, dip into the juice again, and let the churchkhela dry for a couple of days in a warm place.
3. Churchkhela with Pomegranate Juice
Source: pinterest.comThis churchkhela always turns out a rich, bright red color.
You will need: 200 g shelled nuts, 1 liter pomegranate juice, 100 g flour, 1 tbsp sugar.
Preparation: Mix pomegranate juice with sugar, heat, add flour, and stir until smooth. Cook over low heat until the mixture is almost halved and thickens. Roast the nuts in a dry pan and string them onto a thread. Dip each preparation into the juice, let it drain slightly, and hang to dry for a couple of days at room temperature.
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4. Churchkhela with Sugar
Source: ginzadelivery.ruAnother classic variation of churchkhela, but this time for those with a sweet tooth.
You will need: 500 ml grape juice, 250 g shelled walnuts, 6 tbsp sugar, 3-3.5 tbsp flour.
Preparation: Whisk the grape juice with flour and sugar until smooth. Place it over low heat, reduce until thickened, then let it cool for 10-15 minutes. String the nuts onto a sturdy thread, thoroughly dip the preparations into the grape jelly, and let them drain slightly. Leave the churchkhela to dry in a warm, well-ventilated room for 3-4 days.
5. Churchkhela with Almonds in the Oven
Source: mykaleidoscope.ruTo avoid waiting many days, you can simply finish drying the churchkhela in the oven.
You will need: 200 g almonds, 1 liter grape juice, 100 g flour, 1 tbsp sugar.
Preparation: Boil the grape juice with sugar, reduce by half, and add flour. Stir, bring to a boil again, and simmer for 10-15 minutes over low heat. String the shelled almonds onto a thread and dip them into the syrup. Leave for half an hour, then dip again. Let the churchkhela drain for 1-2 hours and then finish drying it in the oven for 5-7 hours at 50 degrees Celsius.
6. Churchkhela with Prunes
Source: srok-godnosti.suSweet and original, even without sugar!
You will need: 500 ml grape juice, 150 g shelled walnuts, 100 g prunes, 3.5 tbsp flour.
Preparation: Whisk the grape juice with flour until smooth and cook over low heat until thickened. Thread the roasted nuts and prune halves onto a string.
Dip the preparations into the juice, let them drain for about 40 minutes, and repeat this step a couple more times. Hang the churchkhela to dry for approximately 4 days.
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7. Churchkhela with Rice Flour
Source: sbermegamarket.ruA gluten-free recipe that is also very low in calories.
You will need: 1 liter grape juice, 250 g shelled walnuts, 100 g rice flour.
Preparation: Boil the grape juice, reduce it by half, and let it cool slightly. Mix the juice with sifted rice flour until smooth, bring to a boil again, and simmer for about 10 minutes. String whole or pieces of nuts onto a thread. Dip each string into the juice, let it drain, and hang to dry for a couple of days.
8. Churchkhela with Corn Flour
Source: mykaleidoscope.ruWith the addition of corn flour, churchkhela acquires an extraordinary aftertaste.
You will need: 700 g shelled nuts, 750 g wheat flour, 250 g corn flour, 3 liters grape juice.
Preparation: Roast the nuts in a dry pan and string them onto threads using a needle. Simmer the grape juice for about 10 minutes after boiling, pour off one-third and cool it. Cook the rest for another 10 minutes. Add both sifted flours to the cooled third and mix until smooth.
Pour the juice with flour into the remaining juice in the pot, stirring, and cook everything together for another 25 minutes. Dip the nuts into the thick mixture and leave to dry on a crossbar in the room for 4-5 days or longer.
9. Churchkhela with Cherry Juice
Source: ogorod.ruIt not only acquires bright cherry notes in taste but also turns out an appetizing red hue.
You will need: 250 g shelled walnuts, 500 ml cherry juice, 2 tbsp sugar, 2.5 tbsp flour, 1 tbsp starch.
Preparation: String the roasted nuts onto a thread. Whisk the cherry juice, sugar, flour, and starch until smooth. Cook the mixture for 15 minutes over low heat, stirring constantly. Let the jelly cool slightly, dip the nuts into it, and hang them to dry in a warm place for 3-4 days.
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10. Churchkhela with Starch
Source: attuale.ruTo ensure the churchkhela base is thick enough, we suggest mixing flour with starch.
You will need: 250 g shelled nuts, 500 ml grape juice, 2 tbsp sugar, 2.5 tbsp flour, 1 tbsp starch.
Preparation: Roast the nuts in a dry pan and string them onto a thread using a thin needle. Heat the grape juice, add starch, flour, and sugar, and stir until smooth. Cook for another 15 minutes, stirring. Dip the nuts into the thick jelly and hang them in the room. Churchkhela dries for approximately 4 days.
11. Churchkhela with Spices
Source: amusik.ruAn Armenian churchkhela recipe based on pomegranate juice with aromatic spices.
You will need: 2 liters pomegranate juice, 250 g shelled walnuts, 100 g shelled peanuts, 50 g flour, 60 g starch, 3 cloves, 5 g cardamom, 1 pinch vanilla.
Preparation: Toast the nuts in a dry pan and string them onto long threads. Bring the pomegranate juice to a boil and simmer over low heat for 30-40 minutes, skimming off any foam. Add all the spices and cook for another 10 minutes, then strain and cool.
Dissolve the starch and flour in a small amount of juice and mix with the rest. Whisk everything until there are no lumps and cook again until thickened. Dip the nut strings into the jelly and hang them. Once the coating sets, dip again, and repeat this step a third time. Leave the churchkhela to dry for 5-6 days, hanging in a warm place.
12. Churchkhela with Honey and Pumpkin Seeds
Source: russia-travel.livejournal.comA very interesting mix of fillings with various nuts, seeds, and dried fruits.
You will need: 3 liters grape juice, 150 g shelled walnuts, 100 g shelled almonds, 50 g prunes, 50 g shelled pumpkin seeds, 180 g corn flour, 50 g honey, 1 pinch cinnamon.
Preparation: Dry the washed prunes in the oven, toast the nuts and seeds in a pan, and string everything onto a thread. Bring the grape juice to a boil, reduce for 1.5-2 hours over low heat, add honey and cinnamon, and cool. Dissolve the flour in the juice and mix everything until smooth. Cook again until thickened.
Dip the churchkhela into the jelly for a couple of seconds, hang it, and let it dry. Repeat the procedure a couple of times, and then leave the churchkhela to dry completely in a warm, dry place for approximately 1 week, depending on the thickness of the coating.
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13. Churchkhela with Honey and Raisins
Source: argumentrus.ruChoose large, seedless raisins so they can be strung onto a thread.
You will need: 3 liters grape juice, 200 g shelled walnuts, 175 g flour, 100 g shelled almonds, 100 g raisins, 45 g honey.
Preparation: Thread the roasted nuts and raisins onto strings in any order. Bring the grape juice to a boil and cook for about 1 hour until it reduces. Add honey, stir, and cool. Pour off one-third of the juice, dissolve the flour in it until smooth, and return it to the pot.
Cook everything again until thickened. Dip the strings into the jelly and leave to dry in a warm place for a couple of days. If the coating is very thin, dip the churchkhela several times, but first allow each new layer to dry slightly.
14. Churchkhela with Lingonberry Puree
Source: bjcxzd.comAn original recipe for lovers of culinary experiments.
You will need: 500 g pureed lingonberries, 500 g shelled almonds, 70 g rice flour, 1 pinch sugar substitute.
Preparation: Mix the lingonberry puree, sugar substitute, and flour, and cook briefly until it reaches a smoother, thicker consistency. Toast the almonds in a pan, string them onto threads, and dip them into the puree. Leave the churchkhela to dry, hanging, for 3-4 days.
15. Churchkhela with Honey, No Sugar
Source: vkusvill.ruIf you love sweets but avoid regular sugar, this option is for you!
You will need: 3 liters grape juice, 200 g shelled walnuts, 100 g shelled almonds, 100 g dried apricots, 175 g flour, 45 g honey.
Preparation: Bring the grape juice to a boil and reduce it by approximately half. Mix with honey and flour until smooth, and continue to cook until it reaches the consistency of a thick jelly. String all the nuts and dried apricots onto a thread.
Dip the threads into the jelly, let them dry for about 40 minutes, and then dip again. Repeat this a couple more times until the desired coating thickness is achieved. Leave the churchkhela to dry for approximately 1 week, hanging in a warm, dry place.
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