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Dessert

Pelamushi with Buckwheat

Two small bowls of deep purple pelamushi with buckwheat, topped with chopped walnuts on a rustic wooden table
Prep
5 mins
Cook
20 mins
Servings
4
GeorgianEasyDessertSnackGluten FreeVegetarianVeganDairy Free

About this dish

Pelamushi is a traditional Georgian dessert made from grape must, thickened with cornmeal or flour, and often enjoyed during harvest season. This version substitutes buckwheat flour for a nutty, earthy twist that pairs beautifully with the sweet-tart grape juice, making for a naturally gluten-free, comforting pudding.

Ingredients

UK and US measurements are both included for every recipe.

grape must (or substitute with dark grape juice plus 1 tbsp lemon juice)

liquid

500 ml

Imperial measurement: 2 cups

buckwheat flour (preferably finely ground)

grain

60 g

Imperial measurement: 1/2 cup

granulated sugar (optional, adjust to taste)

other

2 tbsp

chopped walnuts

other

50 g

Imperial measurement: 1/2 cup

ground cinnamon optional for garnish

spice

1/4 tsp (for dusting)

Method

1

Whisk the flour

In a medium bowl, whisk together buckwheat flour and 1/4 cup (60 ml) of the grape must until smooth and no lumps remain.

2

Heat the must

Pour the remaining grape must into a medium saucepan and bring it to a gentle simmer over medium heat. If using table grapes, add the optional lemon juice now.

3

Temper the flour mixture

Slowly pour about 1/2 cup (120 ml) of the hot must into the flour mixture while whisking constantly. This tempers the flour so it doesn't clump when added to the pot.

4

Thicken the pudding

15 min

Reduce heat to medium-low and gradually whisk the flour mixture into the saucepan. Cook, stirring frequently with a wooden spoon, for about 15 minutes until the mixture thickens to a pudding-like consistency. If using granulated sugar, stir it in halfway through cooking and adjust sweetness to your taste.

5

Cool and serve

5 min (plus chilling time)

Remove from heat. Pour into small serving bowls or ramekins. Let cool to room temperature, then refrigerate for at least 30 minutes if you prefer a firmer set. To serve, top with chopped walnuts and a light dusting of cinnamon if desired.

Equipment

  • medium saucepan
  • whisk
  • wooden spoon
  • medium bowl
  • serving bowls or ramekins

Nutrition facts

360 kcal
Calories
5 g
Protein
42 g
Carbohydrates
8 g
Fat
3 g
Fiber
10 mg
Sodium

Tips

  • If you cannot find real grape must, use a goodquality purple grape juice and add a squeeze of lemon juice to mimic the natural tartness.
  • You can.
  • You can also substitute one third of the juice with unsweetened pomegranate juice for a deeper flavour.
  • Stir the pelamushi frequently as it cooks to prevent lumps from forming. A whisk works best for this. It won't become super thick like cornstarch pudding, but it will set more as it cools.
  • Feel free to experiment with toppings other than walnuts Georgia loves walnuts but sunchoke or toasted almonds also work beautifully. A drizzle of honey (skip in the sugar is already sweet) or a sprinkle of cardamom are wonderful additions.

Serving suggestions

  • Serve chilled or at room temperature, garnished with walnuts and a pinch of cinnamon. Pelamushi is especially nice after a heavy khachapuri meal, as it is light and naturally sweet.
  • Pair it with fresh fruit such as sliced apples or pears for contrast. Some cooks add a splash of rose water to the pudding for floral undertones.
  • For a more traditional Georgian presentation, serve in small clay bowls (ketsi) without a spoon—it is often eaten with a piece of shoti bread or dried fruit.

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Nino Beridze

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.