Churchkhela

Ingredients

• 300 g walnutsSubstitute: hazelnuts
• 1 L grape juiceSubstitute: pomegranate juice
• 150 g flour
• 100 g sugar
• 1 tsp cinnamon
• 3 pieces cloves

Instructions

1. 1

   Thread walnut halves onto strong strings about 25cm long, leaving space between each nut.

2. 2

   Bring grape juice to a simmer with sugar, cinnamon, and cloves. Cook 10 minutes.

3. 3

   Gradually whisk in flour, stirring constantly to avoid lumps.

4. 4

   Continue cooking and stirring until the mixture (tatara) is thick enough to coat the back of a spoon.

5. 5

   Dip each walnut string into the hot tatara, coating generously. Hang to dry for 30 minutes.

6. 6

   Repeat dipping 3-4 times until a thick layer has built up around the nuts.

7. 7

   Hang in a cool, dry place for 5-7 days until firm but still chewy. Store wrapped at room temperature.