Dessert
Pelamushi with Cherries
About this dish
Pelamushi is a traditional Georgian dessert made by thickening grape must with corn flour. This version adds tart cherries, creating a vibrant, tangy-sweet pudding that is naturally vegan, gluten-free, and bursting with fruity flavor.
It’s a beloved summer treat in Georgia, often enjoyed chilled and topped with nuts.
Ingredients
UK and US measurements are both included for every recipe.
grape must
liquid1 liter
Imperial measurement: 4 cups
cherries
fruit200 g
Imperial measurement: 1 heaping cup
corn flour
grain60 g
Imperial measurement: ½ cup
sugar
seasoning55 g
Imperial measurement: ¼ cup
walnuts
other60 g
Imperial measurement: ½ cup
Method
Heat the grape must
7 minsPour the grape must into a medium saucepan. Add the cherries. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes until cherries soften and the liquid is fragrant.
Prepare the corn flour slurry
2 minsIn a small bowl, whisk together ½ cup (120 ml) of the hot must mixture with the corn flour until smooth. The slurry will be thick.
Thicken the pudding
15 minsGradually pour the corn flour slurry into the simmering must-cherry mixture while whisking constantly. Add sugar if using. Continue cooking over medium-low heat, stirring frequently, for about 12–15 minutes until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
Be patient
10 minsThe mushi will continue to thicken as it cools. Let it cool slightly, then spoon or pour into individual serving bowls. These are heavy and satisfying, so think four indulgent servings or six modest ones.
Equipment
- Medium saucepan
- Whisk
- Small bowl
- Wooden spoon
- Serving bowls or ramekins
Nutrition facts
Tips
- Choose a ripe grape must with natural sweetness, if it's tart, adjust sugar accordingly.
- Pelamushi becomes firmer as it cools, so don't worry if it seems thin off the heat.
- For a cheesecake-like layer, chill one-third of the mixture in a baking dish, then add berries and pour the rest on top and chill for a few hours.
Serving suggestions
- Enjoy pelamushi chilled with a dollop of coconut cream, plain kefir, or pomegranate seeds for a seasonal twist.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino 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.