Name: Churchella
Yield: 0
Ingredients: Juice - 2 L; Walnuts - 400 gram; Flour - 1 Art.; Corn flour - 1 Art.

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Churchella

1. Juice - 2 L

2. Walnuts - 400 gram

3. Flour - 1 Art.

4. Corn flour - 1 Art.

How to cook deliciously - Churchella

1. Stage

Start by threading the nuts onto a double thread. Stitch the nuts by two edges so that in the beads the nuts are vertically positioned. The nuts should be well dried!

2. Stage

The edge of the thread, where the needle was, cut, and then tie a knot.

3. Stage

Make hooks out of paper clips and cling nut beads.

4. Stage

Now let's make pelamushi from juice and flour. Pour one and a half liters of juice into a saucepan and put it on the fire. In a separate container, combine both types of flour and half a liter of juice, stir with a whisk so that there are no lumps.

1. Stage. Churchella: Now let's make pelamushi from juice and flour. Pour one and a half liters of juice into a saucepan and put it on the fire. In a separate container, combine both types of flour and half a liter of juice, stir with a whisk so that there are no lumps.

5. Stage

We measure the flour with a 200 gram glass, not filling it to the top... The weight is about 120-130 grams of each type of flour.

6. Stage

If you have homemade juice, the foam may appear when boiling... Remove it gently.

7. Stage

Pour the flour mixture into the boiling juice. Stir vigorously with a whisk to avoid the formation of lumps. The mass becomes a matte color.

1. Stage. Churchella: Pour the flour mixture into the boiling juice. Stir vigorously with a whisk to avoid the formation of lumps. The mass becomes a matte color.

8. Stage

Bring the mass to a boil. Reduce the heat to just below medium and simmer the mass for 10-12 minutes at a low boil. During boiling, the mass becomes thicker and a little more transparent than from the beginning.

1. Stage. Churchella: Bring the mass to a boil. Reduce the heat to just below medium and simmer the mass for 10-12 minutes at a low boil. During boiling, the mass becomes thicker and a little more transparent than from the beginning.

9. Stage

In the prepared pelamushi we dip one by one the bottoms of nuts and hang in the prepared place.

10. Stage

To hang churchella, it is convenient to use a shelf that is designed for drying dishes.

11. Stage

After the first dip, we see that the layer of pelamusha on the nuts is quite thin...

12. Stage

Dip the churchella for the second time in pelamushi.

13. Stage

This amount of pelamushi is enough to bathe 400 grams of nuts twice and there is still some left over. Pour the rest of the pelamushi into a bowl, cool it down, and you have a great dessert.

1. Stage. Churchella: This amount of pelamushi is enough to bathe 400 grams of nuts twice and there is still some left over. Pour the rest of the pelamushi into a bowl, cool it down, and you have a great dessert.

14. Stage

After the second dip, the layer of pelamusha on the nuts is quite dense. We leave the churchella to dry for 4-5 days.

15. Stage

In the process of drying, the shell becomes darker and more transparent. If you used homemade natural, undiluted grape juice to make pelamushi, you may notice white spots on the surface of the churchella. This is normal! This is grape sugar, which usually precipitates as crystals at the bottom of the container with the juice.

1. Stage. Churchella: In the process of drying, the shell becomes darker and more transparent. If you used homemade natural, undiluted grape juice to make pelamushi, you may notice white spots on the surface of the churchella. This is normal! This is grape sugar, which usually precipitates as crystals at the bottom of the container with the juice.

16. Stage

Homemade grape juice always drops sediment in the form of crystals...

17. Stage

We wrap the finished churchella in linen cloth and store it in a cupboard on a shelf. Churkhela can be stored for a very long time... Usually it is eaten rather quickly and seldom stays stale. But pay attention, if there are any cracks during drying, then such a churchella should be eaten in the first place.