Armenian Sharots - Շարոց

Armenian Sharots – Շարոց

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Sharots Recipe

It’s almost impossible to imagine an Armenian New Year’s table without dried fruits or special seasonal sweets. This traditional Armenian sweets Sharots is one of those dried snacks served on festive days.

 

Ingredients needed are quite simple as well as the making of it.
Hope you guys give it a try and enjoy your own homemade sharots.






Churchkhela Recipe

 

Ingredients 

Armenian Sharots - Շարոց

2 lbs of walnut halves, threaded on a strong thread ( refer to YouTube video for tutorial)

64 oz ( 1.89L) Grape juice, or any juice you like (I use Concord grape juice )

12-14 oz (350 grams) molasses ( grape, mulberry or any kind ), optional

1 ⅔ cups all purpose flour

½ cup of cornstarch

1-1 ½ cups of sugar ( taste it while cooking and add more to your preference )

1 tsp ground cinnamon ( or 4 sticks)

1 tsp ground clove

½ tsp ground nutmeg

Armenian Sharots - Շարոց

Directions  

Armenian Sharots - Շարոց




It’s important to prepare the place you will be hanging the churchkela to dry

Start by threading walnuts, set aside

Pour the juice in a heavy bottom saucepan and bring it to a simmer

In a large mixing bowl combine flour and corn starch

Add half of the hot juice over the flour- starch mixture and stir with a spoon ,then switch to electric mixer

Mix on medium speed and continue adding more juice

Armenian Sharots - Շարոց

As soon as the mixture turns thick and smooth ( lump free) mixture transfer to the saucepan with the remaining juice, stir and place over the medium heat

Add molasses , sugar and spices

Cook by stirring constantly until the mixture thickens , about 10-15 minutes




Dip one row of the threaded walnuts to test, if it comes out thick , dip the rest if not ,then cook a bit more and test again until the right consistency reached ( you can always double dip if needed)

Hang sharots to dry at room temperature 5-7 days

Cut one to check, if the inside looks dry ,it’s ready

To remove the thread from dried churchkela, simply cut the bottom tip and pull off the string from the top hanger

Slice and serve

Enjoy!

Armenian Sharots - Շարոց



Armenian Sharots - Շարոց

Բաղադրատոմսը 


650-700 գրամ ընկույզ

4 Լիտր (16 բ) հյութ

355մլ դոշաբ

3 բ ջուր

Եթե դոշաբ չէք ավելացնելու, ալյուրով խյուսը կարող եք հյութով էլ պատրասել, քանի որ դոշաբը բավականին քաղցր է, դրա համար լավ կլինի ալյուրը ջրով խառնել

2.5 բ ալյուր, ես մի քիչ ավել դրեցի

1 թ գ դարչին

1 թ գ մեխակ

0.5 թ գ հիլ

Համեմունքները կարող էք ավելացնել ցանկության դեպքում

Armenian Sharots - Շարոց

Пропорции для 850-900 г ореха

3 ст муки 

2 ½- 3 л воды или сока

350-400 г патока

1 ½ -2 ст сахар (может побольше на ваш вкус)

1 ч л корица 

1 ч л гвоздика

⅓ ч л кардамон 

¼ мускатный орех 

Ванилин по желанию

heghineh

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14 Comments

    • Hi there,thank you so much!
      I was planning to make that next year before the new year, I’ll see if I can do that sooner.Happy New Year to you as well!

  2. I just made some I followed the video they came out great. The only bad thing is I am going to have to wait 5-7 days to try it. One question do you make anything else with the sause you dip them in I would hate to throw all of it out.

    • In this kind of weather it may dry even sooner.
      We used to dip the small chunks of walnuts in leftover sauce , also pass out to our neighbors , nothing else that I’d remember 🙂

  3. I love this thing you made….when I first got married my husband’s family gave me some and my friend and I thought it was a candle of some kind……but now whenever I go to the store i always buy some and munch on it on the way home…thanks for the recipe.

  6. Hi Heghineh, thank you for sharing your recipe and I thoroughly enjoy watching your videos. I was wondering if you could share how you store your sweet sujuk so it does not become too dry. Last year I made it about now, early December, by New Year’s eve it had become too dry. I had wrapped in parchment paper and left it at room temperature. Someone mentioned freezing it, I was wondering if this is correct? I don’t want to put the time making it and not be able to serve it to guests. Thank you for your advice.

  7. Hi Heghine jan,

    Recently came across your videos – love your recipes AND your personality :))) Quick question: how do you store sharots? I remember my Dad used to cover them with “pshat” and store them in a container in our closed balcony. I can’t find any pshat here in Vancouver, Canada. Are there alternatives to it? Or how would you store it so that it neither dries too much nor gets moldy. Thank you!

    P.S. The molasses you use in your video is likely a sugar cane molasses. I have not seen any grape molasses in our Canadian stores, so I opted for date molasses in my recipe. Turned out ok, but definitely not as shiny as yours. Next time I am in Armenia, I know what to smuggle in with me!

  8. HAPPY NEW YEAR HEGHINEH TO YOU AND YOUR GREAT FAMILY! I house clean for a Georgian family and I had given them some Christmas cookies I had made. The grand mother doesn’t speak English but made sure I knew she liked the cookies. As I was leaving her grand daughter said “wait she has something for you” and went into her bed room in her private stash and brought me a churchkela. I told them I know what it is and I was so honored that I received it I almost had tears. They actually made my holiday wonderful. I hope you all enjoyed the Christmas season of giving to each other from your hearts. I happened to be on the receiving end this time. GOD BLESS!

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