🇦🇲 Armenian Cuisine

Суkhindz

Churchkhela

Prep Time 3 days drying
Servings 12
Difficulty Medium
Calories 232 kcal

Strings of walnuts dipped repeatedly in thickened grape juice until coated in a chewy, sweet shell. These sausage-shaped Armenian candies are an ancient natural energy snack that hang to dry like edible decorations.

Ingredients

Instructions

  1. 1 Thread walnut halves onto 30cm lengths of strong cotton thread using a large needle, leaving 5cm free at the top for hanging.
  2. 2 Bring grape juice to a simmer in a large pot. Gradually whisk in flour to avoid lumps. Add sugar, cinnamon, cloves, and cardamom.
  3. 3 Cook the grape-flour mixture, stirring constantly, for 15-20 minutes until it thickens to a consistency that coats the back of a spoon.
  4. 4 Dip each walnut string into the hot grape mixture, coating completely. Hang over a dowel to drip-dry for 2-3 hours.
  5. 5 Repeat the dipping and drying process 3-4 times until a thick, even coating builds up on each string.
  6. 6 Hang the finished strings in a cool, dry place for 3-5 days until firm but still slightly chewy. Cut thread to serve.

Did You Know?

Armenian grandmothers traditionally made sukhindz during the autumn grape harvest, and the strings of drying candy hanging from kitchen ceilings were a beloved sight signaling that winter celebrations were near.