Churchkhela

Ingredients

• 180 g Walnuts
• 500 ml Grape Juice
• 60 g Wheat Flour
• 15 g Sugar

Method

1. Thread {walnuts} tightly onto kitchen string, leaving enough length to hang them later; keep the strands compact so they coat evenly.
2. In a saucepan off the heat, whisk {grape_juice} with {wheat_flour} and {sugar} until completely smooth so the coating cooks up glossy without lumps.
3. Set the saucepan over medium heat and cook the {grape_juice} mixture, whisking constantly for the first minutes, then stirring often for the rest, until thick, glossy, and able to cling heavily to a spoon.
4. Dip the walnut strands into the hot grape coating, lift slowly, and let the excess drip back into the pan; repeat until the {walnuts} are fully cloaked in a generous layer.
5. Hang the coated strands in a cool, well-ventilated place until the surface is dry, slightly tacky, and no longer wet to the touch; this sets the candy and deepens its chewy texture.