Georgian sweets: recipes

Who tried Georgian sweets, knows that they are very delicious and high-calorie products, for the preparation of which requires a minimum of available ingredients.

Today we will present you detailed recipes of several desserts, which are very popular not only in Georgia, but also in other countries around the world.

Churchchela: recipe for step by step cooking

Churchchela is a traditional oriental sweetness. As a rule, such a Georgian dessert is made from grape juice, walnuts or hazelnuts. To thicken the resulting mass, also use cornmeal or conventional starch.

So how is the churchche prepared? The recipe for this sweetness requires the use of:

• Grape juice freshly squeezed - 1 l;
• Nuts (hazelnuts or walnuts) - about 1 kg;
• Corn flour - about 2 large spoons;
• Food starch - add to the mixture at your discretion (if necessary).

In addition to the products, we need a thick needle and thread to make such Georgian dishes.

Processing of ingredients

How is the churchchel made with walnuts or hazelnuts? For the preparation of such sweetness, only freshly squeezed grape juice should be used. In it add corn flour, and then put on a slow fire and cook until thick. If the resulting mixture does not thicken for a long time, add a little more corn meal or add a spoonful of food starch.

While a kind of glaze is cooked, proceed to the preparation of nuts. They are sorted, washed thoroughly and dried in a frying pan for 10 minutes. After this, the product is cooled. After this, take a thick thread and with a needle carefully put on it all the dried nuts. To get a nice dish, the thread should be 20-25 cm long, and the first nut is strung 5 cm from the end.

After the described actions on each rope there should be approximately 10 nuts.

Forming sweets

Sweet dishes of Georgian cuisine always have a special design. And churchhela in this is no exception.

After the nuts are planted on the thread, they are dipped into the previously prepared glaze and hung in a convenient place. In this form, the sweetness is left until it dries completely.

After some time, the described procedure is repeated again, and so on until the glaze layer reaches 2 cm.

It should be noted that such Georgian sweets are prepared for about 1-2 weeks. All this time, the nuts must be dipped in the grape mass and dried. In this case, it is required to ensure that the churchkha does not lose its softness.

After a long drying, you can safely use the dessert, and you can wrap it with foil or baking paper and place it in a cool place. In this form, Georgian sweets retain their properties for up to three months.

Preparing pelamushi

For those who do not know, pelamushi is the most delicious Georgian dessert. It should also be noted that it serves as the basis for preparing the most famous Georgian sweets - churchkhella. However, such a delicacy is made much quicker and easier.

So how to cook pelamushi? The recipe for this treat was partly discussed above. But for you to understand what this dessert is, we will present its way of preparation and serving to the table in more detail.

So, to make pelamushi yourself, we will need:

• Fresh grapes "Isabella" - 3 kg;
• Walnuts fried - about 200 g;
• White sugar - 20 g;
• Cornmeal - about 2 large spoons;
• Cornstarch - add to the mixture at your discretion (if necessary).

Cooking method

Georgian sweets are especially delicious because they use only fresh and high-calorie ingredients for their preparation.

To make pelamushi, the Isabella grapes are washed, removed from twigs and spread into a large bowl. After this, the berries are intensively squashed by a crowbar or a rolling pin. This procedure is carried out until the grapes are left only bones and skins. If you want, you can crumble fruit.

The resulting grape mass is spread into a large saucepan and brought to a boil. After that, the fire is reduced. The contents of the dishes are stewed for three hours, stirring occasionally with a spoon.

During the thermal treatment, the foam is removed from the juice. As a result, a very sweet mass, reduced by half, is obtained.

Ready grape juice is left overnight, and in the morning it is filtered using a sieve with small cells. Such a mass is called a badaga. It should be bright and clean.

After all the described actions, corn flour, starch and sugar are spread in a common container, and then about 500 ml of badag are added to them. After mixing the ingredients with a wooden spoon, they are beaten with a mixer and blender. As a result, you should get a homogeneous mass without lumps.

The final stage

After mixing the grape juice with starch and sugar, a clean badag (500 ml) is poured into a large saucepan, and then the previously prepared mass with flour is gradually added.

After mixing the components, they are put on a rapid fire and brought to a boil. Then the temperature is lowered. In this mode, the products are cooked for 8-10 minutes. At the same time, the mixture should thicken noticeably.

Ready dessert is removed from the plate and laid out on deep bowls. After the pelumash freezes (after about 2 hours), it is turned over and spread on a plate with a smooth surface upward. Then dessert is sprinkled with fried walnuts and served to the table with black tea.

Ready pelumash should be stored in a refrigerator for several days.

Preparing gosinaki in Georgian

Gozinaki - is the same as kozinaki, but with the use of nuts and fresh honey. To prepare such a simple and delicious sweets, we need only the following components:

• Almonds - about 400 g;
• Honey fresh - about 800 g;
• Oil almond - for lubricating dishes.

Cooking process

Cooking gosinaki in Georgian can be done with different nuts. However, the classic recipe is one in which almonds are used. It is carefully sorted, washed and dried in a frying pan or microwave oven.

Ideally, it is better to use almond plates for making such delicacies. Although some cooks make gosinaki from whole or drained nuts.

So, to make Georgian sweetness at home, fresh honey is spread into a small pot and slowly brought to a boil. In this case, the product is constantly interfered with a large spoon, so that it does not stick to the walls of the dishes.

After the honey boils and becomes transparent, and on its surface a foam forms, to it they spread the roasted almonds and properly interfere.

Cook these ingredients on low heat until the sweetness is hardened and becomes very thick.

Prepare the base for gosinaks, not very deep, but a broad form of oiled with almond oil, and then spread out a mass consisting of honey and nuts. It is well distributed with a large spoon and immediately placed in a cold store.

After the sweet nut mass hardens, the gosinaks are cut into identical squares and nicely laid out on a flat dish. In this form, Georgian sweets are presented to the table with a glass of tea or other unsweetened drink. Keep gosinaks better in a refrigerator less than 3-4 months.