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Pelamushi (Georgian Grape Pudding) recipe
Vegetarian By pre-orderPelamushi is made from the same tatara as churchkhela, but instead of dipping walnuts you pour it into bowls and let it set. Three ingredients, twenty minutes of work, and a dessert that tastes like a Georgian autumn.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 5 min
- Rest
- 180 min
- Cook
- 20 min
- Total
- 205 min
- Serves
- 6
Ingredients
- 1 litre red grape juice
- 100 g flour (or 80 g cornstarch)
- 2 to 3 tbsp sugar, to taste
- 80 g walnuts, chopped
Method
- Whisk the flour into 250 ml of cold juice until there are no lumps.
- Heat the rest of the juice with the sugar until it simmers.
- Pour in the flour mixture, whisking, and cook on low heat for 10 to 15 minutes until thick and glossy.
- Pour into small bowls, cool, then chill for at least 3 hours.
- Sprinkle with walnuts before serving.
Tamara's tip: Sopiko likes it with a spoon of cold matsoni on top. Try it, the sour yogurt makes the grape taste even brighter.
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