Georgian Walnut Churchkhela
Walnut strings coated repeatedly in thickened grape juice and dried into a traditional Georgian sweet.
About This Dish
Churchkhela is a patient project: concentrated grape pelamushi is layered around walnuts, then dried until firm outside and tender within.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Walnut Strings25 min
- Grape Coating80 min
- Drying7–14 days
Step-by-Step Instructions
-
1
Thread the walnut halves tightly onto 10 food-safe cotton strings, leaving loops for hanging.
-
2
Reduce 1.5 liters of grape juice by one quarter. Whisk the flours with the remaining cold juice until smooth.
-
3
Whisk the slurry into the reduced juice and cook gently for 20–25 minutes until very thick and glossy.
-
4
Dip each walnut string, hang it for 20 minutes, and repeat until each string has 4–6 substantial coatings.
-
5
Hang in a cool, dry, well-ventilated place for at least 7 days, or up to 14 days in humid conditions, until the surface is dry and the center remains chewy.
