How to make churchloo at home?

Churchchela is a delicious and very useful Georgian sweet. How to do churchkhela, we'll tell you now.

How to make churchloo at home?

Ingredients:

Preparation

We begin the preparation of churchchel by cutting the walnuts into pieces and threading them on a thread folded 4 times, using a large needle. It should be about 20 cm long. Attach a paper clip to the end of the thread. Mix the flour with water to make out the paste. And to not form a lump, mix better mixer. Add sugar to the resulting mass, if desired, pour vanilla sugar, pour in the syrup from the cherry jam. Thoroughly mix and place on a plate. With constant stirring, cook until the density of the custard. Then we cool a little and start to dip the nuts onto the threads. We do this so that the paste mixture is evenly distributed between the nuts and take out the sausage. We hang the thread with nuts for drying. We also do the rest with nuts. After about 30 minutes, we immerse them in the solution again, so that the layer enveloping the nuts was thicker. You can repeat the procedure 2-3 times. After the surplus of mass from the nuts is drained, place them in a suitable warm place for drying, substituting a tray for them. Dry for about 5 days. Churchchela, cooked at home, produces a unique delicate aroma and does not stick to your hands.

Home churchkhela - recipe

Ingredients:

Preparation

We fold the thread several times, insert it into a strong needle and put on it nuts. They can be taken as whole, but half also fit. Nuts can choose any - the hazelnut and the walnut will do. String so that the upper end is about 5 cm free. For this end we will keep the product. Approximately 300 ml of natural grape juice is mixed with wheat flour, stir well, so that there are no lumps. The remaining juice is placed in a saucepan and sent to the stove. After its boiling, we introduce a mixture of flour and juice. Stir well and boil the mass on low heat to the consistency of thick jelly. Cool the mass to about 50 degrees. Thread with nuts for about fifteen minutes, put it in a saucepan. Then we remove it, dry it for about 5 minutes, and in the meantime we dip other threads. Repeat the procedure several times until the nuts are covered with a mass of up to 2 cm thick. After that, the churchchall can be dried. You need to dry it until the top layer is dry, and inside it will remain soft.