Churchchela is a delicious national Georgian and Armenian delicacy made on a string. It turns out that the recipe for preparing churchkhela is simple enough, and you can make it yourself at home. It is usually made from walnuts, but almonds or hazelnuts are also allowed. Unchanged in this dish is always the grape starchy jelly-like mass, which is called the Tartars. It is brewed from grape juice, sugar and flour. Making churchkhely - the procedure is simple and very interesting, however, the result you will have to wait about a couple of weeks. Let's consider with you the recipes for preparing churchhela.
Churchchel at home
Ingredients:
- grape juice - 2 liters;
- peeled walnuts - 1,5 items;
- wheat flour - 250 g;
- honey - 0.5 tbsp.
Preparation
How to make churchloo at home? To begin with hazelnut and halves of walnut with a large needle carefully threaded on a strong thick thread about 25 cm long. From above leave 6 cm of free thread and make a loop, for which then we will hang our delicacy.
Then proceed to prepare the Tatars. To do this, mix one glass of grape juice with wheat flour, pre-sifted flour.
The remaining juice is poured into a saucepan and on low heat we start boiling it to a boil. After boiling, add, pouring a neatly thin trickle, juice with flour, stirring constantly. Further, without stopping to interfere, we add honey. We boil the mass to a state of consistency resembling a very thick jelly. Then we remove the Tartar from the fire and, stirring, cool it to 50 degrees.
Now we take the threads with nuts and completely lower into the prepared mass for about 2 minutes, so that the thread is covered with thick juice.
Next, remove the thread and dry it for 7 minutes. While your first batch is drying, we dip next and so on. Then fix the churchche on the string and hang it for about a few weeks.
Dry the churchhe in a dry, well ventilated room. Under the sweetness of the paper, because firstly will drip the juice. The degree of readiness should be determined as the top layer is dried, and inside the churchchael must remain soft. After drying, we transfer the treat in a box, alternating with parchment paper. The complete readiness of sweets is reached somewhere in 2-3 months, when the delicacy is completely dried up.
Armenian churchkhela
Ingredients:
- apple or apricot juice - 1 l;
- flour, corn or wheat - 0.5 st .;
- almonds, walnuts, hazelnuts, dried fruits - to taste.
Preparation
How to cook churchkhelu? Before preparing the churchchel, pass through the string nuts with any dried fruits (hazelnuts with pineapple or walnuts with kiwi).
Now go to the preparation of the decoction of juice. Pour the selected juice into a saucepan, set it on medium fire and, as soon as it boils, pour in a little sifted flour in advance, stirring lightly with a spoon. You can add a little cinnamon to taste in a juice before boiling or a vanilla pod.
In the cooled mixture, we dip the dried fruits with nuts strung together for about a minute. Next, take out and dry the churchchel 5 minutes, and then repeat this procedure two or three times to get a thick layer.
We carefully fix the churchche on the string and hang it for about two weeks in a dry, well ventilated place. Under the sweetness, you must spread the paper.
Well, while your churchchel will be dried, you can indulge yourself with other delicacies, for example, apples in a test or with airy rice .