The Best Grape Juice Dessert (Pelamushi) | Pudding Recipe | Georgian

Learn how to make pelamushi, an original Georgian pudding dessert, made from the freshly squeezed juice of either red or white grapes. Simple to make, but delicious, pelamushi is equally loved by children and adults. You will never ever get tired of pelamushi grape dessert.

Pelamushi is an autumn sweet pudding type treat. Grape harvest, rtveli, occurs in October in Georgia, and the freshly pressed grape juice is used for a few authentic Georgian deserts such as pelamushi and churchkhela. During rtveli in rural Georgia, pelamushi is typically prepared in a large caldron over an open fire.

The first step to make pelamushi is to make badagi, which is concentrated fresh grape juice, by boiling down the grape juice; the second step is to thicken badagi with flour or cornmeal. In Eastern Georgia, the badagi is thickened with wheat flour and called tatara, while the Western Georgians prefer corn flour and call it pelamushi. I personally prefer the texture of pelamushi or equal combination of cornmeal and flour. Georgians typically do not add sugar to pelamushi, counting on the natural sweetness of grapes to create a sweet-sour taste.

Georgians typically do not add sugar to pelamushi, counting on the natural sweetness of grapes to create a sweet-sour taste. Taste badagi at the end of the cooking process. If it is not sweet enough for you, add a tablespoon or two of sugar but do not over sweeten the badagi. And pelamushi tastes good only if made with fresh grape juice; then it tastes grapes.

Serve in individual ramekins or a serving bowl. You can garnish the pelamushi with lightly roasted and coarsely chopped walnuts, almonds or hazelnuts.

The rule of thumb is that for 1 liter of badagi you will need ~3/4 cups/100g of flour or fifty-fifty combination of all-purpose flour and white finely ground cornmeal.

Ingredients for Sweet Grape Dessert (Pelamushi)
Serves 6
9 cups/2.12L freshly pressed grape juice (see box) reduced to about 5 cups/1.18L of concentrated grape juice badagi.
1/2 cup/68g all-purpose flour
1/2 cup/68g finely ground white corn flour
Granulated sugar to taste (optional), depending on natural sweetness of grapes

Make Badagi first
1. Put the grape juice into a saucepan and bring to a boil over medium heat. Once it boils, skim the foam, turn the heat down to very low and continue simmering uncovered, stirring frequently, until the grape juice reduces by a little less than half, about 1 hour. Once the grape juice changes color and you start to smell it, the badagi is ready; you will have about 5 cups/1.18L of concentrated grape juice badagi. Remove from the heat and cool until just warm. Or reduce the grape juice a day before and refrigerate. Reheat over low heat until just warm.

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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