Ingredients with Measurements:
- 1 cup of grape juice
- 1 cup of flour
- 1 cup of walnuts
- 1 cup of sugar
- 1/2 cup of water
- 1/2 cup of cornstarch
- 1/2 cup of caramel sauce
- 1/4 cup of honey
- 1/4 cup of vegetable oil
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- Pinch of salt
Special Equipment Needed:
- Skewers
- Parchment paper
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, grape juice, and cinnamon until a dough forms. Knead the dough for 5-7 minutes until it becomes smooth.
2. In a separate bowl, mix together the walnuts, honey, and vanilla extract until well combined.
3. Take a small piece of the dough and roll it out into a long, thin rope. Place a spoonful of the walnut mixture onto the dough and roll it up tightly around the filling.
4. Repeat the process with the remaining dough and walnut mixture until all the churchkhelas are formed.
5. In a large pot, bring the water and sugar to a boil, stirring constantly until the sugar dissolves. Reduce the heat to low and add the caramel sauce, cornstarch, and salt. Stir until the mixture thickens.
6. Dip each churchkhela into the caramel mixture, making sure it is fully coated. Place the churchkhelas onto a sheet of parchment paper and let them dry for 2-3 hours.
7. Once the churchkhelas are dry, thread them onto skewers and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Drying time: 2-3 hours
Temperature:
Medium heat for boiling the sugar mixture
Serving size:
Makes 10-12 churchkhelas
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 35g
Protein: 4g
Sodium: 20mg
Sugar: 20g
Substitutions for ingredients:
- You can use any type of fruit juice instead of grape juice.
- Almonds or hazelnuts can be used instead of walnuts.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- You can add dried fruit or chocolate chips to the walnut mixture for added flavor.
- Instead of caramel sauce, you can use chocolate or fruit syrup for dipping.
Tips and Tricks:
- Make sure the dough is rolled out thinly to ensure the churchkhelas cook evenly.
- If the caramel mixture becomes too thick, add a little more water to thin it out.
- Store the churchkhelas in an airtight container at room temperature for up to a week.
Storage Instructions:
Store the churchkhelas in an airtight container at room temperature for up to a week.
Reheating Instructions:
The churchkhelas can be eaten cold or at room temperature.
Presentation Ideas:
Arrange the churchkhelas on a platter and garnish with fresh fruit or nuts.
Garnishes:
Fresh fruit or nuts
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
None
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the caramel mixture is too thin, add a little more cornstarch.
Food Safety Advice:
Make sure the churchkhelas are fully dry before eating to prevent any bacteria growth.
Food History:
Churchkhela is a traditional Georgian candy made from grape juice and walnuts.
Flavor Profiles:
Sweet, nutty, and caramelized.
Serving Suggestions:
Serve as a dessert or snack.
Related Categories
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Region: Georgian