Dessert
Pelamushi (Georgian Grape Must Pudding) with Emmer
Original name: Pelamushi with Emmer
About this dish
Pelamushi is a traditional Georgian dessert made from grape must and flour, thickened into a rich, comforting pudding. This version uses emmer flour, an ancient grain that adds a nutty depth and extra nutrition.
It's often enjoyed during the grape harvest season, when fresh must is abundant, and it brings back fond memories of autumn kitchens filled with the aroma of simmering grapes. Nino Beridze, our Georgian specialist, shares this heartwarming recipe that's simple to make and sure to become a family favorite.
Ingredients
UK and US measurements are both included for every recipe.
Grape must
liquid800 ml
Imperial measurement: 3⅓ cups
Emmer flour
grain60 g
Imperial measurement: ¼ cup plus 1 tbsp
Sugar
other60 g
Imperial measurement: ¼ cup plus 1 tbsp
Walnuts
other80 g
Imperial measurement: ¾ cup chopped
Ground cinnamon
spice2 g
Imperial measurement: 1 tsp
Lemon juice
liquid15 ml
Imperial measurement: 1 tbsp
Method
Mix the flour and sugar
PT5MIn a small bowl, whisk together the emmer flour, sugar, and about 100 ml (a little under ½ cup) of the grape must until smooth and no lumps remain. Set aside.
Heat the grape must
PT5MPour the remaining grape must into a medium saucepan. Bring it to a gentle simmer over medium heat, stirring occasionally.
Add the flour mixture
PT10MGradually pour the flour mixture into the simmering must while whisking continuously. Continue stirring until the mixture thickens and starts to bubble, about 10 minutes.
Simmer the pudding
PT7MReduce the heat to low and cook, stirring constantly to prevent lumps and sticking, for another 5 to 7 minutes until the pudding is very thick and glossy. If using lemon juice, add it now and stir.
Pour and serve
PT10MDivide the warm pelamushi into individual serving bowls or one large dish. Top with chopped walnuts and a generous sprinkle of cinnamon. Let cool slightly before serving, or serve at room temperature – it gets thicker as it rests.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Bowls for serving
- Measuring cups and spoons
Nutrition facts
Tips
- Make sure to stir continuously during the simmering to avoid lumps, a whisk works best.
- If the flavour of your grape must isn't very sweet, adjust the sugar to your liking.
- For a dairy-based version, try stirring in a tablespoon of butter just before serving — my grandmother’s little twist., Leftovers keep well in the fridge for 2 days, just stir before eating, as the texture firms up.
- Optional pinch of salt helps brighten the flavors — just a whisper.
Serving suggestions
- Serve warm or at room temperature, topped generously with chopped walnuts and cinnamon. A dollop of thick yogurt alongside makes a lovely creamy counterpoint.
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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.