Dessert

Churchkhela with Dried Raisin and Cashew

Prep

30 minutes

Cook

2 hours

Servings

GeorgianMediumSnackVegetarianVeganGluten FreeDairy Free

About this dish

Churchkhela, sometimes called 'Georgian Snickers,' is a traditional candy made by threading nuts and dried fruits onto a string and dipping them repeatedly into thickened grape juice until they form a beautiful, glossy sausage-like treat. This version combines sweet raisins and crunchy cashews for a delightful contrast of textures.

In Georgia, these are often prepared in late summer when grapes are abundant, then hung to dry for weeks before being enjoyed during winter celebrations or as energy-packed snacks for travelers. Making churchkhela at home connects you to centuries of Georgian hospitality and culinary ingenuity.

Ingredients

UK and US measurements are both included for every recipe.

Pure grape juice (preferably dark)

liquid

2 liters

Imperial: 8.5 cups

Cornstarch

other

100 g

Imperial: 3/4 cup

Dried raisins

fruit

300 g

Imperial: 2 cups

Raw cashews

other

200 g

Imperial: 1.5 cups

Cotton kitchen string

other

2 meters

Imperial: 6.5 feet

Method

Prepare the threading string

5 minutes

Cut the cotton string into 30 cm (12 inch) lengths. Tie a knot at one end of each string to create a stopper for the ingredients.

Thread raisins and cashews

15 minutes

Thread alternating raisins and cashews onto each string, leaving about 5 cm (2 inches) empty at the top for hanging. Aim for tightly packed ingredients without crushing them.

Make the grape juice mixture

5 minutes

In a large saucepan, whisk together the grape juice and cornstarch until completely smooth with no lumps. Place over medium heat.

Cook the grape mixture

60 minutes

Bring the mixture to a gentle simmer, stirring constantly with a wooden spoon. Reduce heat to low and continue cooking for 45-60 minutes, stirring frequently, until the mixture thickens to a syrup-like consistency that coats the back of a spoon.

First dipping

10 minutes

Remove the grape mixture from heat and let cool for 5 minutes. Dip each threaded string into the mixture, coating all the fruits and nuts completely. Allow excess to drip off.

Hang to dry

8 hours

Hang the dipped strings in a well-ventilated area away from direct sunlight. Let them dry for 6-8 hours until the coating is tacky but not wet.

Repeat dipping process

15 minutes

Reheat the grape mixture gently if it has thickened too much. Dip each string again, creating a second layer. Hang to dry for another 6-8 hours.

Final drying

48 hours

Repeat the dipping process 2-3 more times until you achieve a thick, glossy coating. After the final dip, hang the churchkhela in a cool, dry place for 24-48 hours until completely firm and dry throughout.

Equipment

Large saucepan
Wooden spoon
Mixing bowl
Whisk
Kitchen string
Drying rack or hooks

Nutrition facts

360 kcal

Calories

3 g

Protein

32 g

Carbohydrates

6 g

Fat

2 g

Fiber

5 mg

Sodium

Tips

Use 100% pure grape juice without added sugar for the most authentic flavor and proper thickening.
The drying time can vary based on humidity—in dry climates, churchkhela may be ready in 24 hours, while humid conditions may require up to 72 hours.
Store completely dried churchkhela in an airtight container at room temperature for up to 3 months.
For easier threading, use a large needle or skewer to create holes in the cashews before stringing them.

Serving suggestions

Slice into rounds for serving on a dessert platter.
Pack whole sticks for hiking or travel snacks, Serve with Georgian tea or strong coffee.
Gift in decorative bags during holiday seasons.

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Recipe by

Nino Beridze

Specialises in Georgian cuisine

Nino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.

Describe yourself in three words: Loving, loud, huggy.