Dessert

Pelamushi: Georgian Grape Juice Custard

Original name: Pelamushi with Grape Juice

Prep

5 minutes

Cook

25 minutes

Servings

GeorgianEasyDessertVegetarianGluten FreeDairy Free

About this dish

Pelamushi is a comforting Georgian dessert made by slowly cooking grape juice with cornmeal until thickened to a silky pudding. Traditionally served during the harvest season, this sweet treat has a deep, fruity flavor and a smooth texture that’s endlessly soothing.

My version is simple to make at home, bringing a taste of Georgia’s autumn rituals to your table.

Ingredients

UK and US measurements are both included for every recipe.

unsweetened white grape juice

liquid

1 liter (4 cups)

Imperial: 1 quart (4 cups)

fine cornmeal or polenta

grain

1 cup (150 g)

Imperial: 1 cup (5.3 oz)

sugar

other

3/4 cup (150 g)

Imperial: 3/4 cup (5.3 oz)

finely chopped walnuts

other

1/2 cup (60 g)

Imperial: 1/2 cup (2.1 oz)

grape seeds or pomegranate seeds for garnish

fruit

for garnish

Method

Set up the base

5 minutes

Pour the grape juice into a large, heavy-bottomed saucepan. Reserve 1/2 cup of the juice in a small bowl and whisk the cornmeal into it until smooth – this prevents lumps.

Combine and stir

2 minutes

Whisk the cornmeal mixture into the main saucepan with the grape juice. Add the sugar and stir well.

Simmer and thicken

25 minutes

Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture starts to thicken. Lower the heat to the lowest setting and continue cooking for about 20–25 minutes, stirring frequently to prevent scorching, until the pelamushi pulls away from the sides and has a soft, flan-like consistency.

Assemble the dish

2 minutes

Rinse a shallow glass or ceramic serving dish with cold water (do not dry). Pour the hot pelamushi into the dish, spreading it evenly with a spatula.

Garnish and cool

1 hour

Sprinkle the chopped walnuts and pomegranate seeds over the top if using. Let it cool to room temperature, then refrigerate for at least an hour to chill and set completely. Classic pelamushi is often served chilled or at room temperature, cut into squares like custard.

Equipment

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Nutrition facts

360 kcal

Calories

2.5 g

Protein

45 g

Carbohydrates

2.5 g

Fat

1 g

Fiber

10 mg

Sodium

Tips

Use 100% pure grape juice without additives or additional sugars for the most authentic flavor.
If.
If using a darker Concord grape juice, simply adjust the cooking time because thickness up differently.
Stir constantly during the cooking – especially after thickening – to guarantee a velvety smooth result and to allow the bottom burned. Remember pelamushi's texture is meant to resemble a dense pudding.
If you’re tempted to simmer fast, don’t! Low heat and time develop a deep, caramel note that makes it personally of mine, Irresistible.

Serving suggestions

Serve chilled as is, or with a drizzle of honey, a spoonful of thick Greek yogurt if dairy is okay, or a scoop of vanilla ice cream. It also pairs nicely afternoon coffee. Sweet at breakfast is allowed loudly and I support doing it, because staying warm.

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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.