Churchchela: recipe for cooking
It is so nice to cook at home all kinds of sweets,which you can pamper yourself and loved ones. But the main criterion in choosing a recipe for sweets is the simplicity of their preparation and a small number of used products. All these criteria are met by delicious Georgian sweetness churchkhela. Recipe its preparation gives you the Land of Soviets. Churchchela is a national Georgian sweet, which is becoming very popular among us. A special feature of this treat is that it is prepared from the minimum number of products that are available to everyone.
Churchelu is made from various nuts, which are then covered with several layers of juice. Traditionally used walnuts, almonds or hazelnuts and grape or pomegranate juice. Let's try to prepare the churchhell.
Churchchela: recipe for cooking
To prepare a traditional churchkla you will need such products:
- 1 liter of grape or pomegranate juice
- 0.5 tbsp. wheat flour
- 500 g of peeled nuts
To prepare churchhela you will also needStrong cotton thread and thick needle. Cut a few lengths of thread length of 30 cm for each thread string nuts. You can string like whole nuts, and their halves. If you use halves of nuts, your churchchel will be thin enough, so it will need to apply more layers of juice. On each thread is a free 5 cm long piece, from which you make a loop. When nuts are strung, you can start making juice.
To prepare churchhela is bestuse freshly squeezed juice. But you can also buy purchased juice with pulp. Mix half a glass of juice with flour. Stir the juice until the flour is completely dissolved in it and no lumps remain. Pour the remaining juice into a saucepan and bring it to a boil. When the juice boils, lower the heat to a minimum and pour the flour into it in small portions. Constantly stirring, grate the juice until it gets the consistency of a thick jelly. Remove the juice from the heat and allow it to cool to 50 ° C.
When the juice cools down, dip a thread with nuts into it. Hold the nuts in the juice for a couple of minutes to completely cover with juice. Then the nuts are suspended for five minutes so that they dry up a little, and again they are dipped. So it should be done 3 times, as a result, nuts will be covered with a layer of juice 1.5-2 cm thick.
Now you just have to dry the churchche. Traditionally, the churchchel is dried in the sun for several weeks until it stops sticking to the hands. Then it should be wrapped in a cloth and let it ripen again for 2-3 months. But you can do without it. You can hang the churchchel to dry in your kitchen. In a couple of days, your dessert is ready.
Instead of pomegranate or grape juice, youcan take the juice of any other fruit or berries. Also, instead of nuts, you can use a variety of dried fruits. In any case, you will get a very delicious churchchel. The recipe for cooking, of course, will not change.
Bon Appetit!
