Can I use white grape juice?
While red grape juice is traditional for its color and flavor, white grape juice can be used, but the color of the pudding will be lighter.
DESSERT
Georgian Walnut and Grape Pudding (Pelamushi)
Pelamushi is a traditional Georgian dessert, a rich and comforting pudding made from concentrated grape juice, cornmeal, and walnuts. This recipe captures its unique sweet and earthy flavors, perfect for a cozy treat.
HOW TO MAKE IT
Let's cook.
01
Pour 3 cups of red grape juice into a medium saucepan and bring to a simmer over medium heat.
02
In a separate bowl, whisk together the remaining 1 cup of cold grape juice with the 1/2 cup of fine cornmeal until no lumps remain. This creates a cornmeal slurry.
03
Once the grape juice in the saucepan is simmering, slowly pour in the cornmeal slurry while continuously whisking to prevent lumps. Continue to whisk constantly for 5 minutes as the mixture thickens.
04
Reduce the heat to low and stir in the 1/2 cup of granulated sugar and 1/4 teaspoon of ground cinnamon (if using). Continue to cook, stirring frequently, for 15-20 minutes, until the pudding is very thick and pulls away from the sides of the pan.
05
Divide the hot pelamushi into 4 individual serving bowls or a single large serving dish. Allow it to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
06
Before serving, generously sprinkle the 1 cup of chopped walnuts over the chilled Georgian Walnut and Grape Pudding.
About This Recipe
Pelamushi is a traditional Georgian dessert, a rich and comforting pudding made from concentrated grape juice, cornmeal, and walnuts. This recipe captures its unique sweet and earthy flavors, perfect for a cozy treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can toast the walnuts lightly before chopping. Adjust sugar content based on the natural sweetness of your grape juice; taste and add more if desired during cooking. For a smoother texture, you can pass the cornmeal slurry through a fine-mesh sieve before adding it to the hot juice.
Easy Substitutions
If red grape juice is unavailable, a blend of dark grape juice and a touch of lemon juice can be used. While cornmeal is traditional, fine semolina can be used as a substitute for a slightly different texture. Other nuts like pecans or almonds can replace walnuts for garnish, though walnuts are classic.
Storage & Reheating
Store leftover Pelamushi covered in the refrigerator for up to 3-4 days. It is best served chilled.
Serving Suggestions
Serve chilled as a dessert, perhaps with a side of fresh grapes or a dollop of plain yogurt. It also pairs wonderfully with a cup of strong black tea. For a festive touch, drizzle with a little honey or grape syrup before adding walnuts.
Common Mistakes
Not whisking constantly when adding the cornmeal slurry, leading to lumpy pudding. Not cooking long enough, resulting in a runny consistency that won't set properly. Over-sweetening the pudding; always taste the grape juice first and adjust sugar accordingly. Not chilling long enough, which prevents the pudding from firming up.
Frequently Asked Questions
Can I make this vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
What if my grape juice is very sweet?
Start with half the suggested sugar or omit it entirely, then taste and add more if needed during the cooking process.
MORE TO KNOW
Pelamushi is often made during the autumn harvest season in Georgia, particularly after the grape pressing for wine. The concentrated grape juice, known as Badagi, is a key ingredient. This recipe uses readily available grape juice, but for a more authentic experience, look for concentrated grape must if possible. The continuous stirring is crucial to prevent the cornmeal from clumping and sticking to the bottom of the pan, ensuring a smooth, creamy pudding.
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