Churchkhela with walnuts
Nut threads in a thick grape coating. Plan your preparation several days in advance.
4500 min · 12 servings
Per serving
Approximately 262 kcal Protein: 5.4 g Fat: 16.5 g Carbohydrates: 26.1 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Wheat/Gluten
NHS: food allergyIngredients
- Walnuts, halved kernels - 300 g
- Grape juice for diluting flour - 250 ml
- Grape juice for the base - 750 ml
- Wheat flour - 150 g
How to cook
- Thread the nuts onto strong, clean food string, leaving a loop for hanging. Dry in a warm place for an hour.
- Stir the flour into the cold juice to loosen the flour. Boil the juice for the base, pour in the flour mixture and cook for 15–20 minutes, stirring constantly, until the jelly is very thick.
- Dip each thread into the mixture, lift and let the coating set for 20 minutes. Repeat two more times. Pour the remaining mixture into bowls: they are included in the indicated amount of ingredients.
- Hang over a tray in a dry, ventilated place for 3 days. When the surface is no longer sticky, cut and remove string before serving.
Products for the recipe
- Shelled walnuts — 300 g: walnuts, halved kernels. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.