Churchkhela

Churchkhela

Churchkhela looks like a candle, but it is a sweet made of walnut halves threaded on a string, dipped in a thickened grape juice and flour mixture and hung to dry. In Georgia it is made after the grape harvest; in an Israeli home you can use 100% grape juice and set aside a ventilated spot for drying.

Prep time: 45 minutes · Cooking: 25 minutes · Drying: 5–7 days · Yield: 20 small strands · Difficulty: challenging

The batter should coat a spoon in a thick layer

A thin batter slides off the walnuts and one that is too thick forms lumps. Cook while whisking to a soft pudding texture, dip, let dry a little and dip again. The coating shrinks as it dries.

Ingredients (for 20 small strands)

• 500 grams whole walnut halves
• 2 liters 100% red grape juice, no added sugar
• 250 grams white flour
• Strong cotton thread and a clean needle

Choosing ingredients and substitutes

Very sweet grape juice yields a sweet confection; no sugar is needed. You can reduce strained fresh grape juice. Use cotton thread suitable for food contact, not dyed synthetic thread. Walnuts are a major allergen.

Method

1. Thread. Cut 20 strings 35 cm long, tie a loop at one end and thread 25 grams of walnuts onto each string. Leave a loop for hanging.
2. Make a cold mixture. Whisk the flour with 500 ml of the juice until there are no lumps.
3. Reduce. Cook the rest of the juice in a wide pot for 10 minutes. Pour in the flour mixture in a thin stream while whisking.
4. Cook thoroughly. Cook for 12–15 minutes over low heat, stirring, until the floury taste disappears and the batter coats a spoon. If it is too thick, add a little juice.
5. Dip twice. Dip each strand, hang it over a tray for 20–30 minutes and dip again. Use a spoon to cover bare spots.
6. Dry safely. Hang in a clean, dry, ventilated spot, protected from insects and direct sun, for 5–7 days. The coating should be dry to the touch but slightly pliable. If a sour smell, sticky moisture or fuzzy mold appears — throw it out.

Nutrition facts and calorie estimate

The calculation assumes all the walnuts and about 80% of the grape batter stick; leftovers in the pot are not divided into servings. Weighing the dried strands gives better accuracy. A slice of a quarter strand is about 60 calories.

Variations and tips

• An even white powder on aged churchkhela may be sugar crystallization; mold is fuzzy, patchy and comes with a smell. When in doubt, throw it out.
• In a humid climate, use an air-conditioned, ventilated room, not a closed cupboard.
• After drying, wrap in baking paper and keep in a box in a cool place for up to two weeks.

Summary

Churchkhela takes more patience than technique: a cooked batter, two dips and clean drying. A small strand is about 250 calories and is easier to slice. For more sweets and dishes, see Georgian cuisine.