Churchchela - Georgian sweetness, cooked on the basis of grape or any other juice. For thickening, corn starch or flour is usually added. In our region, this sweetness is very difficult to obtain, but it can be done at home.
The churchchel's recipe at home
Ingredients:
- dark grapes - 3 kg;
- walnuts - 305 g;
- flour - 190 g;
- sugar - 105 g;
- hazelnut - 55 g;
- food dry color - if desired.
Preparation
To make churchchely we crush the grapes, squeeze out the juice from it and strain it through a sieve from the bones. Hazelnuts and walnuts are cleaned and divided into halves. We cut the coarse thread into the needle and thread on it nuts. Grape juice is cast into a glass, and the rest is poured into a saucepan, bring to medium heat to boil and cook for about 5 minutes, stirring. In a glass of juice stir to a uniformity of flour and the resulting mixture in a thin trickle into the boiling juice, stirring constantly. At will we throw and carefully mix everything. After 5 minutes, we lower the string with nuts into the grape mass, carefully take it out and repeat this procedure several times to make the juice layer thicker. Then hang the thread in a pre-prepared place and leave to dry for 5 days. We serve it to the table as a dessert. If desired, before cooking into the juice, you can add a little food color of any color, but then the delicacy will not be so useful. If there was a question, how much is stored churchhela, then at home, it is best to keep the dessert in the refrigerator, but not more than 10 days!
Recipe of the churchkela from the plum
Ingredients:
- plum ripe green - 2.5 kg;
- wheat flour or starch - 120 g;
- drinking water - 155 ml;
- sugar - to taste;
- almonds, hazelnuts, walnuts, dried fruits - if desired.
Preparation
To prepare churchkhely with your own hands, drain thoroughly, remove carefully all the bones and twist through the meat grinder. Then the resulting mass is wiped through a sieve and poured into a saucepan. Slightly dilute it with water and bring to a boil.
Nuts and any dried fruits are washed, processed, cut into small pieces and stringed on a tight thread. In the hot plum juice gradually pour sugar, starch or sifted flour, stirring constantly. Once the mixture is slightly thickened, remove it gently from the fire and cool it.
Then we dip into the sweet syrup strung dried fruits and nuts, let it stand for about 1 minute and take the churchch for about 5 minutes. Then repeat this procedure several times.
Carefully fix the dainty on the string and hang the green church glass dry in a dry ventilated place for 2 weeks.
Armenian churchkela with walnut
Ingredients:
- apple juice - 1 l;
- wheat flour - 120 g;
- vanilla or cinnamon - to taste;
- almonds, hazelnuts, walnuts, dried fruits - to taste.
Preparation
And here's another way to do churchkhelu. Nuts and dried fruits are washed, processed, crushed and threaded. Apple juice poured into a saucepan, put the dishes on medium fire and after boiling, gradually pour the sifted flour, stirring. To taste, throw a little cinnamon or a vanilla pod. As soon as the mixture thickens, carefully remove from heat and cool.
Gently dip into the syrup strung dried fruits with nuts and let them stand for about 1 minute. Next, take out the churchchel and dry it for about 5 minutes, and then repeat the procedure several times.
Carefully fix the delicacy on the string, tying a knot, and suspend to dry in a dry place for about 2 weeks. Under the sweetness of the underlay necessarily parchment paper.