Dessert
Pelamushi with Farro
About this dish
Pelamushi is a traditional Georgian grape pudding, thick and sweet, typical of harvest season. For this version, I've swapped in farro for a nutty village-style chew, because loving means sharing bold, bubbling pots full of life.
Ingredients
UK and US measurements are both included for every recipe.
grape juice
liquid1 liter
Imperial measurement: 4 cups
farro
grain100 grams
Imperial measurement: 1/2 cup
cornflour
other60 grams
Imperial measurement: 1/2 cup
sugar (optional)
other50 grams
Imperial measurement: 1/4 cup
walnuts
other60 grams
Imperial measurement: 1/2 cup
Method
Toast the farro
1-2 minutesPlace a saucepan over medium heat. Add farro and toast, shaking pan often, until fragrant.
Cook the farro
20 minutesAdd grape juice and bring to a boil. Reduce heat and simmer, covered, until farro is very soft, stirring occasionally.
Thicken the pudding
15 minutesMake a slurry by mixing cornflour with a little water. Pour into the bubbling pot, stir with a wooden spoon. Sweeten now if needed (add sugar). Continue stirring until the mixture thickens completely.
Rest and finish
1 hour (chilling)Pour into serving bowls and chill until set. Finally, top generously with crushed walnuts.
Equipment
- medium saucepan
- wooden spoon
- 4 dessert bowls
Nutrition facts
Tips
- Don't stop stirring during the thickening stage – the cornflour clumps fast. Use natural foods for the simple goodness – even make your own juice.
- Pchkhali-type dishes like repuso or local herbs make a clever authentic side.
Serving suggestions
- Best spooned into little pots and topped with crushed nuts, dream with a cup of homemade tangy tkemali sat side-by-side.
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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.