Churchkhela (Georgian Walnut and Grape Candy)

Method

1. 1

   Thread the walnut halves onto 25 cm lengths of cotton string with a needle, leaving a loop at the top for hanging. Make 6–8 strands.

   💡 Toast the walnuts lightly first — it deepens the flavor and firms them for threading.

2. 2

   Whisk the flour into 250 ml of cold grape juice until lump-free.

3. 3

   Bring the remaining juice to a simmer, whisk in the flour mixture, and cook over low heat, stirring constantly, for 10–15 minutes until it thickens to a pudding that coats a spoon heavily.

   💡 This mixture, called tatara, must be thick enough to cling — test a spoon before dipping.

4. 4

   Dip each walnut strand into the hot tatara, lift, let the excess drip, and hang for 5 minutes.

5. 5

   Dip each strand a second and third time for a thick, even coat.

6. 6

   Hang the strands somewhere airy and let them dry for 3–5 days, until firm outside but chewy within. Slice to serve.