How to make
Clean the walnuts from the shells, divide into halves and string them on a thread which is 8″ (20 cm) long.
Do not forget to tie a match or a large knot at one end of the thread, and at the other end make a loop. Put half of the grape juice on low heat, let it almost boil and add the flour mixed with the remaining juice (cold).
Add sugar (adjust the amount of sugar to taste, it all depends on the sweetness of the grapes) and cook over low heat until a thick, jelly-like mass is obtained, while stirring. It will take 5 minutes.
Then each bundle of nuts is dipped three times into the finished mixture. After each dipping, take breaks for 30 minutes to better tighten the mass.
Hang the Churchkhela to dry for 2-3 days. Dry in the sun or in a warm room near a heat source.
You can store the finished Churchkhela in a dry and warm place in parchment paper.
For Churchkhela with unnatural colors, it is usually prepared with the help of artificial dyes, so you need to be careful when using them. And even better, choose a natural and undeniably healthy product.
Enjoy!
