Traditionally, Churchkhela is made from fresh grape must (Badagi), which is cooked into a thick mixture called 'Tatara'. If you do not have access to grape must, you can use high-quality grape juice and add flour to create the necessary thick, pudding-like consistency that adheres to the nuts. The drying phase is crucial and must take place in a dry, well-ventilated area.
Lightly roast the walnuts on a dry pan or in the oven at 180 °C (356 °F) for 5 minutes to enhance their flavour (optional).
Thread a thick cotton string (about 40 cm long) using a needle. Thread the nuts firmly onto the string, leaving a loop free at one end for hanging and knotting the other end.
Pour the grape juice into a pot. Take about 200 ml and mix it with the flour and sugar until a smooth, lump-free slurry forms.
Bring the rest of the juice to a boil and slowly pour in the flour-sugar mixture while stirring constantly.
Reduce the heat and cook, stirring continuously, for 10-15 minutes until the mixture thickens to the consistency of a heavy pudding. This is the Tatara (or Pelamushi).
Let the Tatara cool slightly (it should still be warm enough to work with, but not boiling). Pour it into a tall, narrow container.
Hold the string of nuts by the loop and immerse it completely in the Tatara. Pull it out and let the excess mixture drip off. Repeat this step 2-3 times with short breaks for the first layer to set, creating a thick and even coating around the nuts.
Hang the Churchkhela in a dry, well-ventilated area (ideally on a wooden rod with baking paper underneath to catch drips).
Dry for 5 to 10 days. Churchkhela is ready when the outer layer is firm and leathery, but the inside is still slightly elastic. It should not stick to your fingers.
Finished Churchkhela can last for several months in a dry environment.