AI-generated image
Pelamushi
Set grape-juice pudding with walnuts
Pelamushi is the spoonable cousin of churchkhela: the same thickened grape must, tatara, poured into bowls instead of over walnuts and left to set into a soft, wobbly pudding. In Kakheti it is made in harvest season with fresh must straight from the press, and in Imereti it is often thickened with cornmeal instead of wheat flour. It is served chilled with chopped walnuts, and it is a favourite Lenten dessert because it needs no egg or dairy. A common mistake is adding the flour straight to hot juice, which makes lumps that never cook out; always mix it with cold juice first. Chef's tip: stop cooking when the pudding plops thickly from the spoon; it firms up a lot as it cools.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Whisk 4 oz plain flour with 300 ml of the cold 4 ¼ cups unsweetened red grape juice in a bowl until completely smooth.
Step 2: Bring the rest of the juice to the boil in a pan, then lower to a simmer. Taste and add 1 tbsp sugar if needed.
5 minStep 3: Pour in the flour mixture in a thin stream, whisking constantly. Keep whisking over a low heat for 12–15 minutes, until thick and glossy, the raw flour taste has gone and the pudding falls from the spoon in heavy blobs.
15 minStep 4: Pour into 4 bowls or one wet mould, cool, then chill for at least 2 hours, until set. Scatter with 1 ¾ oz walnuts just before serving.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 52 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pelamushi take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.