Georgian
Churchkhela
Churchkhela is a traditional Georgian sweet made by dipping strings of walnuts into thick grape must pudding called tatara. The finished pieces are chewy, nutty, and gently sweet, often dried and kept for autumn and winter tables.
Watch it madeFaraway Village · 38:17
Ingredients
- Grape must or white grape juice4 cups
- Corn flour or wheat flour1/2 cup
- Walnuts1 cup
- Hazelnuts1/2 cup
- String or cotton thread2 lengths
- Sugar2 tbsp
- Ground cinnamon1 tsp
- Ground cloves1/4 tsp
- All-purpose flour2 tbsp
Method
- Shell the walnuts and hazelnuts, then thread them tightly onto strong cotton string to make two long nut strings.
- Tie a knot at one end of each string and leave enough length at the top for hanging.
- In a heavy pot, bring the grape must or white grape juice to a gentle simmer over medium heat.
- Whisk in the flour gradually, then cook, stirring constantly, until the mixture thickens into a smooth glossy paste.
- Add the sugar, cinnamon, and cloves, and cook briefly until fragrant and well combined.
- Dip each nut string into the thick grape mixture several times, allowing excess to drip off between coats.
- Hang the coated churchkhela strings in a dry, airy place until the outer layer sets and dries, then let them ripen for several days before serving.
Common questions
Can I substitute the walnut halves with other nuts for churchkhela?
Yes, but walnuts are the classic choice because they thread well and hold the coating. Hazelnuts or almonds can work if they’re large and fairly even. Avoid very oily or very small nuts, which may slip or coat unevenly.
How long does it take to make churchkhela from start to finish?
Plan on about 1 to 1.5 hours total, including stringing the nuts, making the tatara, and dipping several times. The coating itself needs multiple short setting periods, then the finished ropes need several days to dry fully.
Why is my grape-and-flour coating lumpy or too thin?
Lumps usually come from adding flour too quickly or not whisking the flour and juice completely smooth first. Too thin means it needs more cooking time. Stir constantly over low heat until it turns glossy and thick like pudding.
How should I store churchkhela, and how long does it keep?
Store churchkhela in a cool, dry place with good airflow, hanging if possible, or wrapped loosely in paper. Avoid airtight containers until fully dry. Properly dried churchkhela can keep for several weeks to a few months.
How do you serve churchkhela, and is it eaten right away?
It’s usually eaten as a snack after it has dried for days and the outside is firm, not sticky. Slice into thick rounds or eat whole from the rope. It pairs well with tea, coffee, or as a portable sweet.