How to Make Churchkhela (Traditional Georgian Candy Ropes)

Homemade Georgian Churchkhela: A Traditional Walnut & Hazelnut Candy

This is a particularly delicious sweet, made with great joy and love in the autumn. While its preparation requires some patience, the final result is absolutely worth every bit of the effort.

This guide will show you how to make both walnut and hazelnut Churchkhela. With the given ingredients, you will make approximately 4 walnut and 4 hazelnut Churchkhelas.

Prep Time: 1 hour (plus drying time)
Cook Time: 15 minutes
Drying Time: 6-8 days
Servings: 8 Churchkhelas

Ingredients

• 50 walnut halves

• 100 hazelnuts

• 1.5 liters Tatara (grape must concentrate) for the first coating

• 300 g all-purpose flour

• 3 tsp sugar

• A large, thick needle

• Strong, thick thread

Note: The amount of Tatara, flour, and sugar is enough for one round of dipping. Churchkhelas need to be dipped at least 2 times.

Instructions

Part 1: Prepare the Nuts

Prepare the Walnuts: Shell the walnuts. Place them on a hot pan and lightly toast over low heat for 2-3 minutes, ensuring they don't burn. Remove from heat and let them cool completely. Split the walnut halves in two.

Prepare the Hazelnuts: Shell the hazelnuts and toast them on a hot pan for 2-3 minutes. Stir constantly with a wooden spoon to help the skins come off. While still warm, rub the hazelnuts with your hands to remove the skins.

Part 2: String the Nuts

String the Walnuts: Take a needle and a 75 cm (30-inch) length of strong thread, folded in half. String the walnut pieces onto the thread with their flat sides facing up. Thread about 25 pieces onto each string. Tie off the end and cut the needle loose. 

String the Hazelnuts: Take another 75 cm (30-inch) thread, folded in half. Thread the hazelnuts onto it—about 25 nuts per string. Tie off the end and cut the needle loose. 

Part 3: Make the Tatara (Grape Paste Coating) 

Mix Dry Ingredients: Place the flour and sugar in a bowl. Gradually add 500 ml of the Tatara (grape must), stirring with a wooden spoon.

Blend: Use an electric blender to puree the mixture until it is completely smooth and lump-free.

Combine with Remaining Tatara: Pour 1 liter of Tatara into a deep pot. Gradually whisk in the flour-sugar-Tatara mixture until well combined.

Cook the Tatara: Heat the mixture over high heat, stirring constantly. Bring it to a boil. Reduce the heat to low and simmer for 8-10 minutes. The Tatara will slowly begin to thicke

Check Consistency: The Tatara is ready when it has a thick, gravy-like consistency, as shown in the picture below. (You should be able to coat a spoon thickly).  

Part 4: Dip and Dry the Churchkhela

Coat the Strings: Hold onto the end of the string and fully submerge the nut strand into the hot Tatara. Use a spoon to help coat the nuts evenly and thoroughly.

Remove Excess: Ensure the walnuts/hazelnuts are completely covered, then lift the strand out of the Tatara, allowing any excess to drip off. 

Dry the Churchkhela: If the Tatara was prepared correctly, the coating will not drip. Hang the Churchkhelas to dry. You can hang them on a rod placed between two chairs.  

Repeat the Process and Store: Let the Churchkhelas dry in the sun for 3-4 days, until they are no longer sticky. After 3-4 days, dip them in the Tatara for a second coat. Prepare the Tatara the same way as before, but increase the total amount of Tatara to 2 liters. After the second dipping, dry them in the sun for another 3-4 days. You can repeat this dipping process a few more times for a thicker coating. Once the Churchkhelas are completely firm and dry, they are ready to eat. Store them in a dry place for up to 2-3 months. A thin layer of sugar may form on the surface during storage—this is natural and makes the Churchkhela even more beautiful and tasty!