Churchkhela

Churchkhela

Ingredients:

2 liters of red grape juice (in principle, it is possible to use both garnet, and cherry);
200-300 gr. nuts (depending on that, how many sausages you want to prepare and what length). walnut, it is possible also almonds. and prunes, it on your taste)) I did only with walnut.
1 Art. of flour (OR 0.5 Art. of flour + 0.5 Art. of starch)
0,5 Art. of sugar (if juice not really sweet) Way of preparation:

Preparation:

1. We cook juice 2-3 hours (I cooked 1.5 hours, differences any)), after boiling gradually adding sugar. After we cool our kissel to 45-50 degrees.
2. While kissel cools down, we string on dense thread (in some layers, on one end we tie big small knot) on half or quarter of walnut, we do sheaf long centimeters 20, on the end we do long eyelet (that it was convenient to dip).
3. When kissel podostyl, gradually we add flour (or flour with starch), very carefully stirring slowly that there were no lumps! When it became homogeneous, we put on slow fire and is stirred constantly slowly. I cooked so minutes 30.
4. We switch off fire. Kissel which has already thickened, has to decrease twice. We dip in it our nutlets (I dipped each sheaf 3 times with break 5 minutes, it is possible to dip to 10 times), we hang up (where it is convenient). Churchkhela has to dry 2-3 days.

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