Churchkhela is made by dipping strings of nuts or dried fruits into thickened grape juice with addition of flour; then Churchkhelas are dried in the sun or in a dry ventilated place. The grape juice that coats the filling is rubbery and very dense; it has a mildly sweet flavour and a subtle fruity smell.

Makes 2 strands

40 walnuts halves or whole hazelnuts
1 1/2 quarts of white grape juice
3/4 cup of sugar
1 cup of flour
Confectioners' sugar

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