Churchchel: calorie, benefit, harm and ways of cooking at home

One of the most famous oriental sweets is the churchchel. Calorie, of course, confuses many, especially ladies who are dieting, but even they risk pampering themselves on holiday with an enticing delicacy. And considering that all its components are exclusively natural, it is tempting to offer dessert and children: fewer different kinds of chemistry are introduced into the immature organism. Plus the goodies can be considered and the availability of its self-manufacturing, as to make churchkhelu at home not only possible, but relatively easy. True, without a doubt, we'll have to wait until she ripens, so to speak. So, having conceived to submit a delicacy, the period of its readiness should be planned for a holiday, which will be postponed for two months to the future.

Churchchela: caloric content, which they are afraid of

At once we will say that there are a lot of varieties of delicacies. And Mingrelian sweetness will differ, for example, from Imeretinskaya not only by appearance and composition, but also by nutrition. However, in any case, it will be churchkhela. The calorie content of the dessert varies, but the minimum remains within 410 kcal, attributable to every 100 grams of goodies. Moreover, calories are in easily digestible form, so that almost completely will pass into your body. It was not for nothing that in ancient times the churchkhe was given to soldiers as a food stock: its advantages were not only a long shelf life, but also nutrients that could support the forces of a fighter after a long transition. Those who are severe about nutrition and counting each calorie are unlikely to fit Churchhela - the calorie content of the product is too great. But the children can be brought to school with them, and they clearly do not have a hungry faint.

What a good churchchel

The treat contains juice and nuts, sometimes replaced with dried fruits. Its composition and determines all the properties that churchch has: benefit and harm go hand in hand and are explained by the same factors. First about the pros.

1. Natural origin makes the sweetness of an absolutely safe environment: there are no dyes, sweeteners and preservatives in it.
2. The high content of a variety of sugars in consuming churchhee increases efficiency and makes thinking clearer.
3. In churchkhelu included a huge amount of vitamins, minerals and minerals; Its eating makes it unnecessary to take artificial drugs.
4. The digestion of those who have a meal at churchchel is markedly improving. The same can be said about the stability of the heart system.

The nutritional value of the treat makes it almost indispensable in restoring the weakened by any factors of the organism - remember the ancient warriors and we are convinced of this without additional evidence.

Who should avoid churchkhely?

However, like other useful products, a mountain delicacy by no means can be recommended to everyone. The risk groups include:

• Having excessive weight: from eating the churchchela it will only increase;
• Diabetics, which are contraindicated to all grape derivatives;
• People with severe forms of kidney disorders;
• Patients with severe tuberculosis;
• Allergic people should approach the churchch carefully and for the first time confine themselves to a small piece of it: reactions to it are quite common; For the same reason, it is better to refuse from this delicacy to bear children and nursing mothers.

Handicraft by own hands

And now we'll figure out how to do churchkhelu in the conditions of native cuisine. Agree, not everyone near the house lives a real Georgians, who takes it out for sale. And I want something to eat.

1. A strong thread and a thick gypsy needle are taken. On the string nuts are threaded (in the original, walnuts).
2. In a small amount of self-squeezed grape juice, a glass of flour is blended to an unconsolidated state, filtered and poured into a container with a basic mass of juice (there must be a liter in total).
3. On the quietest fire, the mass boils down until the shade changes to thick burgundy.
4. If the grapes have got sourish, 5-6 spoonfuls of sugar are dissolved in the juice, although this is not by the rules.
5. Each string with nuts is held by a loop and dipped in syrup. Correctly cooked, drip off the "beads", he practically will not.

Dipping should be repeated several times, after drying the previous layer - so the wrap on the nuts will be thick. After the thread is hung in the kitchen, and after a week you can already start approbation. In the East, they stand for about 2-3 months, but one can hardly wait for patience.

Alternative methods of preparation

Churchchela at home can be prepared from pomegranate juice - it will be very useful for blood diseases and during the recovery period.

Instead of walnuts, you can take any other, as well as raisins, dried apricots, prunes, dried figs.

If there is no natural grape or pomegranate juice , you can replace it with strawberry or cherry syrup, it will not go any worse.