Churchkhela is prepared using the juice of fruits or berries. The juice is boiled, added, if necessary, a small amount of sugar, and then add wheat flour and heated with continuous stirring until the desired thickening. In the prepared mixture is dipped strung on a thread of the nuts. Dives are repeated until the formation of a layer of mass thickness of 1.5-2 mm. Dried churchkhela in a drying Cabinet for 24 hours. The finished churchkhela is Packed in a bag and vacuumed. Then placed in a branded cardboard box.