Recipes · Georgian · Candies
Churchkhela (Walnut and Grape Must Candy)
One serving has 318 kcal and 6 g protein, and at least a fifth of a woman's daily need of copper (69%), manganese (58%), vitamin K (27%), thiamin (26%) and pyridoxine (22%). Ready in 372 minutes.
- Preparation: 360 min
- Cooking: 12 min
- Makes: 1 serving (197 g)
- Difficulty: Hard
- Diets: Vegan, Dairy-free
- Contains: gluten, nut
Ingredients
- 160 g Grapes, raw
- 25 g Walnuts
- 12 g Flour, all-purpose
Method
- Crush the grapes and strain through muslin or a fine sieve to extract the juice (the grape must), discarding the skins and seeds.
- Whisk the flour into a little of the cold must until smooth, then stir this into the rest of the must in a pot.
- Bring to a gentle boil, stirring constantly, and cook for 10-12 minutes until it thickens into a glossy syrup (tatara).
- Thread the walnuts onto a length of strong thread, then dip the string into the hot syrup so the nuts are fully coated, and hang it up to drip-dry.
- Repeat the dipping 5-6 times, letting each coat dry a little before the next, until a firm, sausage-like coating has built up around the walnuts.
- Hang in a cool, dry place for at least a day, or up to a week for a firmer candy, before serving sliced.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 318 kcal | 15% |
| Carbohydrates | 41.5 g | |
| Water | 131 mL | |
| Fiber | 3.4 g | 12% |
| Protein | 6.2 g | 13% |
| Tryptophan | 0.08 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.41 g | |
| Lysine | 0.18 g | |
| Methionine | 0.1 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.27 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.27 g | |
| Histidine | 0.16 g | |
| Fat | 16.7 g | |
| Monounsaturated | 2.3 g | |
| Polyunsaturated | 11.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.6 g | |
| Saturated | 1.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 42.3 mg | 4% |
| Copper | 0.62 mg | 69% |
| Iron | 1.9 mg | 10% |
| Magnesium | 53.3 mg | 17% |
| Manganese | 1.1 mg | 58% |
| Phosphorus | 131 mg | 19% |
| Potassium | 429 mg | 9% |
| Selenium | 5.5 µg | 10% |
| Sodium | 3.9 mg | |
| Zinc | 0.97 mg | 12% |
| Thiamin (vitamin B1) | 0.29 mg | 26% |
| Riboflavin (vitamin B2) | 0.21 mg | 19% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.28 mg | 6% |
| Pyridoxine (vitamin B6) | 0.28 mg | 22% |
| Folate (vitamin B9) | 49.7 µg | 12% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 18.8 mg | 4% |
| Vitamin A | 5 µg | 1% |
| Vitamin C | 5.5 mg | 7% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.51 mg | 3% |
| Vitamin K | 24.1 µg | 27% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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