Desserts
Churchkhela (Walnut and Grape Juice Candy)
The Quirky Foodster Team
Ingredients
- 1.5 litres (6 cups) fresh grape juice (dark, unsweetened)
- 150 g (1 cup) plain flour or cornstarch
- 300 g (2.5 cups) shelled walnut halves
- Kitchen string and a thick needle
Method
- Thread walnut halves onto lengths of string using a thick needle, leaving them loosely spaced, and tie a loop at the top for hanging.
- In a pot, whisk the flour or cornstarch into a small amount of the cold grape juice until smooth, to make a slurry.
- Bring the remaining grape juice to a simmer, then whisk in the slurry gradually.
- Continue simmering and whisking for 10-15 minutes until the mixture thickens to a smooth, pourable custard-like consistency (badagi).
- Let the badagi cool slightly, then dip each walnut string into it, coating evenly, and hang to dry for 20-30 minutes between dips.
- Repeat dipping 4-6 times, building up a thick, even coating.
- Hang the finished strings in a cool, dry, well-ventilated place for 5-7 days until firm and no longer tacky.
Introduction: Often called 'Georgian Snickers' by visitors, Churchkhela is made by threading walnut halves onto a string, dipping repeatedly into thickened grape juice (badagi) and hanging to dry until it forms a firm, chewy, candy-like coating.
Cultural Background: Often called 'Georgian Snickers' by visitors, Churchkhela is made by threading walnut halves onto a string, dipping repeatedly into thickened grape juice (badagi) and hanging to dry until it forms a firm, chewy, candy-like coating. It has been made for centuries, historically as portable, long-lasting travel food for herders and soldiers.
Tips: Dip in a cool room and let each layer set fully before the next dip, or the coating will run unevenly.
Variations: Hazelnuts or almonds can replace walnuts; a version from western Georgia uses a mix of grape and pomegranate juice for a tangier badagi.
Storage: Store wrapped in a cool, dry place for up to 2 months; refrigerate for longer storage.
Reheating: Not applicable; eaten as is at room temperature.
Nutrition: Approx. 180 kcal, 3 g protein, 9 g fat, 22 g carbohydrate per 50g serving.
FAQs:
Q: Why is my Churchkhela coating not setting?
A: The badagi likely wasn't thickened enough before dipping, or the drying environment is too humid — ensure good airflow and full thickening of the custard.
Q: Can Churchkhela be made with grape juice from a carton?
A: Fresh-pressed juice gives the most authentic result, but good-quality unsweetened bottled dark grape juice can work in a pinch.
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