- grape juice freshly squeezed - 1 liter
- nuts: hazelnuts or walnuts - 1 kilo (10 nuts per string)
- corn flour - 2 Art. spoons
- starch corn - - To taste (in case of special need)
The process of preparation - first prepare the grape juice. It is important that it is alive, i.e. freshly squeezed with pulp. Then in this grape juice add corn flour and this consistency is cooked on low heat until it thickens. If the juice does not thicken for a long time, add a little more flour and a spoonful of food starch. Now take a thick thread and use a needle to string nuts: hazelnuts or walnuts. The thread should be 20-25 cm in length, and the first nut is strung 4-5 cm from the end of the thread. On each string you need to string about 10 nuts. Do as many yarns as you want to get. Dipping the nuts on the thread in the resulting mass and hung out to ensure that this mass dried up. After several hours, repeat the same procedure, and so on until the layer over the nuts reaches 2 cm. The drying process itself lasts about a week or two weeks, it all depends on which layer of juice you have applied. But at the same time, the sweetness should not lose its softness. After drying, churchchel can already be eaten. And you can wrap it with parchment paper and stand in a cool place for up to three months. During this time, it will settle down and become completely indistinguishable from that which is sold in the present eastern market.
Servings: 10