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Dessert

Pelamushi with Freekeh: A Georgian Grape Must Pudding

Original name: Pelamushi with Freekeh

A bowl of dark purple Pelamushi with freekeh, topped with walnuts and a dusting of cinnamon, on a rustic wooden table.
Prep
10 min
Cook
45 min
Servings
8
GeorgianEasyDessertSnackVegetarianVeganDairy FreeHigh Protein

About this dish

Pelamushi is a traditional Georgian dessert made from grape must, thickened with cornmeal, and often studded with nuts. In this version, I’ve swapped in freekeh for extra chew and a smoky depth, adding fiber and protein.

Serve it chilled or at room temperature for a truly unique sweet treat with a story.

Ingredients

UK and US measurements are both included for every recipe.

Grape must (fresh or concentrated)

liquid

1 litre

Imperial measurement: 4 cups

Freekeh (cracked freekeh)

grain

100g

Imperial measurement: 1/2 cup

Walnuts, roughly chopped

other

100g

Imperial measurement: 1 cup

Cornmeal (fine polenta or cornmeal)

grain

80g

Imperial measurement: 1/2 cup

Honey or maple syrup (optional, adjust sweetness)

other

2-3 tablespoons

Salt

spice

1/4 teaspoon

Ground cinnamon (for garnish)

spice

1 teaspoon

Method

1

Rinse freekeh

PT2M

Rinse freekeh under cold running water and drain.

2

Toast freekeh

PT3M

In a dry saucepan over medium heat, toast freekeh for 2-3 minutes, shaking pan constantly, until fragrant.

3

Add grape must

PT5M

Pour in the grape must (or concentrated must diluted with a bit of water) and bring to a boil. Stir in salt.

4

Simmer freekeh

PT25M

Reduce heat to low, cover, and simmer for 20-25 minutes until freekeh is tender and porridge-like, stirring occasionally.

5

Add cornmeal

PT7M

While stirring constantly, slowly sprinkle in cornmeal. Cook for another 5-7 minutes, until mixture thickens and pulls away from sides of pan. If using, stir in honey or maple syrup.

6

Fold in walnuts

PT1M

Remove from heat and fold in all but a handful of chopped walnuts.

7

Pour and set

PT2H

Pour mixture into a shallow bowl or onto a platter lined with damp cheesecloth (optional). Smooth top. Press remaining walnuts into surface and dust with cinnamon. Allow to cool completely, then refrigerate for 2 hours until firm.

8

Serve

PT0M

Slice or spoon into servings. Enjoy chilled or at room temperature.

Equipment

  • Medium saucepan
  • Wooden spoon
  • Measuring cup (metric or US)
  • Refrigerator-friendly dish (8x8 or similar)

Nutrition facts

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

Tips

  • Italians may stir in some rose water. I skip it but if you’re feeling Georgian hospitality, try swapping cornelian cherry juice for a tangy twist.
  • Make sure your grape must is not concentrated to syrup—use as is or dilute with a splash of water.
  • If.
  • If you use concentrate, you’ll get a gelatinous disaster: too sweet and too thick.
  • Freekeh swaps in beautifully for the traditional cornmeal only if toasted first: it’s the savor that balances the sugar.
  • Leftovers stay good, cover tightly, in the fridge for up to 4 days. Slice cold or microwave a chunk—just watch your patience.

Serving suggestions

  • Serve Pelamushi chilled, cut into slices, or scoop into small bowls. Top with extra walnuts and a drizzle of honey or pomegranate molasses for even more zing. A dollop of whipped coconut cream takes it into fancy territory.

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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.