Dessert

Pelamushi with Brazil Nuts (Georgian Grape Pudding)

Original name: Pelamushi with Brazil Nuts

Prep

5 mins

Cook

25 mins

Servings

GeorgianEasyDessertVegetarianVeganGluten FreeDairy Free

About this dish

Pelamushi is a traditional Georgian dessert made from grape juice and cornmeal, thickened into a silky pudding and topped with nuts. This version swaps the usual walnuts for rich, creamy Brazil nuts, adding a buttery twist to the classic.

It's a cherished autumn treat in Georgia, often enjoyed after feasts, and it's naturally vegan and gluten-free.

Ingredients

UK and US measurements are both included for every recipe.

Grape juice (Concord)

liquid

1.25 L (about 5.5 cups)

Cornmeal (fine)

grain

200 g (about 1.5 cups)

Sugar

other

100 g (about 1/2 cup), adjust to taste

Brazil nuts (roughly chopped)

other

100 g (about 1 cup)

Ground cinnamon

herb

1/2 teaspoon (optional)

Method

Heat the grape juice

2 minutes

Pour 1 cup (240 ml) of the grape juice into a small bowl and set aside. Put the remaining juice into a medium heavy-bottomed saucepan and bring to a simmer over medium heat.

Make the cornmeal slurry

1 minute

Whisk the cornmeal into the reserved grape juice until smooth; the mixture will be thick but free of lumps.

Thicken the pudding

2 minutes

Slowly pour the cornmeal mixture into the simmering juice while stirring constantly with a wooden spoon or whisk. Keep stirring to prevent lumps, reduce the heat to low, and simmer gently.

Simmer until thick

20 minutes

Continue cooking for about 15-20 minutes, stirring often, until the mixture is smooth and has thickened significantly – like a loose porridge that coats the back of the spoon.

Sweeten and serve

2 minutes

Stir in the sugar until dissolved. Taste and add more if needed. Spoon the warm pudding into small bowls or a large serving platter. Sprinkle generously with chopped Brazil nuts and a dash of cinnamon. Serve warm or at room temperature. Chilled pelamushi is also lovely.

Equipment

Wooden spoon
Fine-mesh strainer (optional
for smooth texture)
Medium heavy-bottomed saucepan
Serving bowl or platter

Nutrition facts

360 kcal

Calories

4 g

Protein

31 g

Carbohydrates

9 g

Fat

2 g

Fiber

4 mg

Sodium

Tips

Stir the pudding constantly – no, truly constantly! Cornmeal wants to stick and lump up, your gentle stirring is the secret to that silky texture.
The beauty of pelamushi is that it firms as it cools.
If.
If it gets too thick, you can whisk in a splash of juice or water and put it back on the heat.
Swap Brazil nuts for the classic Georgian walnuts, hazelnuts, or even almonds if you want to wander from tradition – they're all wonderful.
No Concord juice? Any dark, unsweetened grape juice works well.
If.
If your juice is too tart, add sweetness a tablespoon at a time.

Serving suggestions

Serve pelamushi as a warm yet soothing dessert after a hearty meal. It pairs beautifully with strongly brewed black tea.
For.
For an elegant presentation, top it just before serving so the nuts stay crunchy.

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Recipe by

Nino Beridze

Specialises in Georgian cuisine

Nino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.

Describe yourself in three words: Loving, loud, huggy.