Churchkhela

Heat the nuts in a dry frying pan for 3–4 minutes. Cool slightly. Peel hazelnuts and almonds by rubbing the kernels between your palms. Chop the walnuts into large pieces.

Using a thick needle, thread the nuts (2/3 of the length of the thread) onto several strong threads 45 cm long. Make a large knot at the end. Tie the pieces in pairs by the free ends and hang them on a wide crossbar.

Prepare grape jelly. Pour the juice into the pan, bring to a boil and cook for 10 minutes. Pour 1 liter of juice into a bowl and let cool. Boil the remaining juice for another 10 minutes.

pour corn and wheat flour into a bowl with cooled juice and stir thoroughly until the lumps are completely dissolved.

Gradually, stirring, pour the resulting pulp into the boiling juice. Cook for about 25 minutes until the consistency of thick porridge.

Place a tray under the crossbar with the workpieces. Dip each piece in grape jelly and hang it on the crossbar. When all the threads with nuts are doused in jelly and dry a little, repeat the procedure. Place the crossbar with “raw” churchkhela in a well-ventilated room for 2 weeks. Store the finished churchkhela, wrapped in parchment, in a dark place.