Churchkhela is a traditional Georgian sweet made by threading walnuts and coating them in thickened grape juice called tatara.
Make a smooth grape-and-flour coating, dip the walnut strings several times, and let them dry until the outside is firm while the center stays chewy.
Use a sturdy string and keep the tatara thick enough to cling to the walnuts; a thin coating will slide off as it cools.
Serving Suggestions
Slice churchkhela into rounds and serve with fresh grapes, tea, or coffee. It is dense, so small pieces are satisfying.
Recipe Notes
Drying time varies with humidity. Store the finished churchkhela wrapped in parchment at cool room temperature for up to two weeks.
Georgian Churchkhela (Walnut and Grape Candy)
Walnut strings dipped in a thick grape-and-wheat coating, then dried into a chewy Georgian sweet.
Ingredients
Equipment
Method
Thread the Walnuts:
- Thread walnut halves onto the cotton string with a needle, leaving a loop at the top for hanging. Make two compact strings and set them on parchment while you prepare the coating.
Cook the Tatara:
- Whisk the flour into the water in a saucepan until smooth. Add the grape juice and sugar, then cook over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon, about 15 to 20 minutes.
Dip and Dry:
- Lower one walnut string into the warm tatara, turning it slowly so every walnut is coated. Hang it from its loop over parchment and repeat with the second string.
- Let the strings dry for 30 to 45 minutes, then dip them again for a thicker coating. Hang them in a cool, dry place for 1 to 2 days, until firm enough to slice.
Nutrition
Notes
- Churchkhela is traditionally made with grape juice, walnuts, and a flour-thickened coating called tatara.
- If the tatara becomes too thick between dips, warm it gently and whisk in a tablespoon of water.
