A recipe from Gemo
Pelamushi
A traditional Georgian grape pudding made by slowly thickening sweet grape juice or badagi with fine cornmeal, then setting it in bowls or molds and serving it warm or chilled with walnuts.
Method
- 01
Sift 180 g fine cornmeal and 20 g flour into a bowl. Stir in 2 tablespoons sugar only if the grape juice tastes tart; if the badagi is already very sweet, leave the sugar out.
- 02
Pour 500 ml of the 1 liter grape juice gradually into the flour mixture, stirring constantly with a wooden spoon until smooth. Blend briefly with a hand blender or whisk well if any lumps remain.
- 03
Pour the remaining 500 ml grape juice into a heavy saucepan or cast-iron pot and bring it just to a boil over medium-high heat. Whisk in the grape-flour slurry in a thin stream, stirring constantly so the bottom does not catch.
- 04
When the mixture starts bubbling, reduce the heat to low and cook for 8-10 minutes, stirring continuously, until the pelamushi is glossy, very thick, and no longer tastes raw or floury.
⏱ 10 min
- 05
Immediately spoon the hot pelamushi into small bowls, plates, or lightly rinsed molds. Smooth the tops, sprinkle with 40 g walnuts, and serve warm, or cool for about 2 hours until firm enough to unmold or slice.
⏱ 120 min
Nutrition
