Pelamushi – Traditional Georgian Grape Pudding

From good badagi (grape juice concentrate), you can prepare a delicious Pelamushi. Gather your ingredients and let’s get started!

🕒 Cooking time: 40 minutes
🍽️ Servings: 10

Recipe Description

In eastern Georgia, a similar dish made from badagi is called Tatara, while in the west it’s known as Pelamushi. The only difference lies in the flour: in the east, wheat flour is used, and in the west, corn flour. You can also make Pelamushi using a mix of both flours in equal parts.

Ingredients

• 1 liter of badagi (thick grape juice or must)

• 160 g corn flour

• 40 g wheat flour

• 2 tbsp sugar (optional, to taste)

• Walnuts for garnish

Preparation Steps

1.
Place the flour and sugar in a bowl. Gradually add half of the badagi while stirring constantly with a wooden spoon. Then, use a hand blender to achieve a smooth, lump-free mixture.

2.
Pour the remaining badagi into a cast-iron pot. Gradually add the flour mixture, stirring continuously. Bring it to a boil over high heat, stirring constantly. Once it starts boiling, reduce the heat and simmer for another 8–10 minutes, stirring without pause. The mixture should thicken during this time. Taste it to make sure there’s no raw flour flavor.

3.
Remove the Pelamushi from the heat and pour it immediately into serving plates or molds. Garnish with walnut halves as desired. Enjoy it warm or chilled — both ways are delicious! 🍇