Churchkhela with Walnuts

Split the walnuts into halves or large pieces and thread them onto a sturdy cotton string, leaving a loop at the end for hanging.

Set aside 200 ml of the grape juice, then pour the remaining 800 ml into a wide saucepan and heat over medium heat until it just begins to simmer; cook for 20–25 minutes to reduce the juice slightly.

Whisk the wheat flour into the cold 200 ml of grape juice until you get a completely smooth, lump-free mixture.

Lower the heat under the reduced juice to low, gradually pour in the flour mixture while stirring constantly; cook for 10–15 minutes, until the tatara turns glossy, thick, and slowly drips off the spoon.

Holding the string by the loop, dip the walnut strand into the hot tatara, fully coating the nuts, then lift it out and let the excess drip off. Repeat dipping 1–2 more times to build up a thick, even layer.

Hang the churchkhela by the loop in a dry, well-ventilated place so the strands don't touch each other, and let them dry for 5–7 days, until the coating is firm and dry to the touch on the surface.

Once ready, remove the churchkhela from the string or keep it on, wrap it in clean cotton cloth, and store in a dry, dark place.