Georgian
Pelamushi
Pelamushi is a traditional Georgian grape pudding made by slowly cooking grape juice with flour until it turns glossy and thick. It is served cooled, often with crushed walnuts, especially in autumn when fresh grape must is plentiful.
Ingredients
- Dark Georgian grape juice or fresh grape must2 cups
- Wheat flour1/3 cup
- Fine corn flour1 tbsp
- Sugar, optional1 tbsp
- Fine sea salt1 pinch
- Walnuts, lightly toasted and chopped1/4 cup
Method
- Pour 1/2 cup of the cold grape juice into a bowl and whisk in the wheat flour and corn flour until completely smooth.
- Strain the flour mixture through a fine sieve into a heavy saucepan to remove any lumps.
- Add the remaining grape juice, sugar if the juice is tart, and a pinch of salt, then whisk well.
- Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon or whisk, until the mixture begins to thicken.
- Reduce the heat to low and continue cooking for 10 to 12 minutes, stirring all the way to the bottom, until the pelamushi is very thick, glossy, and no raw flour taste remains.
- Rinse two small bowls or shallow dishes with cold water and do not dry them.
- Pour the hot pelamushi into the damp bowls, smooth the tops, and let it cool to room temperature.
- Chill for at least 1 hour, then serve in the bowls or unmold onto plates.
- Sprinkle with chopped toasted walnuts just before serving.
Common questions
Can I substitute store-bought grape juice for fresh grape must in pelamushi?
Yes, use unsweetened dark grape juice if you can’t find fresh must. Choose a very dark, full-bodied juice with no added flavors. If it tastes sharp or thin, add a little sugar to balance it.
How long does pelamushi take from start to finish?
Plan on about 20 to 25 minutes of cooking time, plus at least 1 hour chilling. If you want a firmer set and cleaner unmolding, chill it 2 to 3 hours or overnight.
What are the most common mistakes when making pelamushi?
The biggest mistakes are not whisking out lumps, cooking on too high heat, and stopping too soon. Stir constantly, especially along the bottom, or it can scorch. It should become very thick and lose any raw flour taste.
How should I store leftover pelamushi?
Cover and refrigerate it for up to 3 days. If serving unmolded, keep it chilled so it stays firm. It does not freeze well, since freezing can make the texture watery and grainy after thawing.
What is the best way to serve pelamushi?
Serve it chilled, either in the bowls it was set in or unmolded onto small plates. Sprinkle with lightly toasted chopped walnuts just before serving. It also pairs well with additional grape juice or a few fresh grape halves.