It is not only delicious, but also nutritious sweetness, which has no equal in nutrition among all delicacies. It contains a huge amount of glucose, fructose, proteins, organic acids and vitamins. Therefore, to learn how to do churchkhelu, it will be very interesting for all beginners and experienced culinary experts. For today, many varieties of this dish are known, which are cooked in different regions of Georgia in different ways.
How to do churchham at home?
To understand how to do churchchel at home, even an inexperienced cook, who used to buy sweets in a supermarket, can easily.
Ingredients:
- natural juice of grapes - 3 l;
- wheat flour - 750 g;
- cornmeal - 250 g;
- Peeled nuts (almonds, hazelnuts, walnuts) - 700 g.
Preparation
Prime all nuts in a dry griddle for 3-4 minutes and cool them a little. Almond and hazelnut free from the husks, slightly rubbing them with the palms. Cut the walnuts in large enough pieces.
Take strong threads about 40-45 cm long and, with a thick needle, string nuts on them (they should take about two-thirds of the length). At one end, make sure to make a large knot, tie the blanks in pairs using free ends, and hang on any wide crossbar.
Not everyone knows what the modern churchchel is made of, but the main ingredient - grapes - remains unchanged. Cook the jelly from it. To do this, pour the juice into a saucepan, wait for the boil, reduce the heat slightly and boil for about 10 minutes.
Pour separately one liter of juice and let it cool down, and the remaining liquid is boiled for about another 10 minutes. In a bowl with cooled juice, pour the wheat and corn flour and stir thoroughly until the smallest lumps are completely removed.
With constant stirring pour this mixture into the remaining juice, which continues to boil. Cook still about 25 minutes. Turn off when the consistency of the mass will resemble thick porridge.
Place the tray under the bar with suspended workpieces, which must be dipped in the jelly and again hung on the crossbar. If you are wondering how the churchchau in Georgia is doing, you should understand that this is one of the most important steps in preparing this delicacy. Therefore, try to ensure that the blanks are well saturated with liquid, and when they dry up, repeat this simple procedure again. At the end of the crossbar with the churchwood, move it into a room that can be well ventilated for a couple of weeks, then wrap it with parchment and store it in a place to which there is no sunlight.
How do churchkhelu in Abkhazia?
In principle, the recipe of the dish is similar to the Georgian analogue, but it has its own nuances: the Abkhaz use only hazelnuts for cooking. Try to do churchham in both ways and compare what flavor you like more.
Ingredients:
- hazelnuts - 500 g;
- grape juice of natural origin - 1 l;
- wheat flour - 150 g;
- sugar - 50 g.
Preparation
We clear the hazelnuts from the husks and string them on strong threads about 25 cm long, using a needle. At one end of the thread we tie a knot. Grape juice is cooked for about a quarter of an hour on low heat, we cover the sugar, remove it from the plate and cool it. Then put the saucepan on the fire again and, without forgetting to stir constantly, we cover the flour. Cook the mixture for another 10 minutes, stirring constantly, to avoid the formation of lumps.
Then we dip the thread with hazelnut into the resulting syrup and hang it on a rope, placing a newspaper under them or putting a tray to drain the juice. When the churchchee dries, dipped again, dried and repeat the operation until a layer of about 2 cm thick is formed on the nuts. After that, leave the delicacy to dry for a couple of weeks. Gourmets will find it helpful to know what the green churchhel make of: the cooking algorithm remains the same, but instead of the grape juice, take the kiwi and apple juice in a 1: 1 ratio.