Dessert
Pelamushi with Raspberries
About this dish
Pelamushi is a traditional Georgian grape pudding, often enjoyed as a festive autumn dessert. This version adds fresh raspberries for a bright, tart contrast to the sweet, thick grape juice base.
It's like a hug in a bowl – simple, wholesome, and full of love.
Ingredients
UK and US measurements are both included for every recipe.
grape juice
liquid1 liter
Imperial measurement: 4 1/4 cups
corn flour
grain100 g
Imperial measurement: 3/4 cup
sugar
other50 g
Imperial measurement: 1/4 cup
fresh raspberries
fruit150 g
Imperial measurement: 1 1/4 cups
walnuts, roughly chopped
other50 g
Imperial measurement: 1/2 cup
Method
Mix corn flour
PT2MIn a small bowl, whisk together corn flour and a little bit of grape juice (about 100 ml) until smooth. Set aside.
Heat grape juice
PT5MPour the remaining grape juice into a medium saucepan. Add sugar and stir. Bring to a gentle simmer over medium heat, not a full boil.
Thicken the mixture
PT15MSlowly pour the corn flour mixture into the hot juice while whisking constantly. Continue to stir over low heat until the mixture thickens to a pudding-like consistency, about 10-15 minutes. It should coat the back of a spoon.
Add raspberries
PT2MGently fold in most of the raspberries, reserving a few for garnish. Cook for another 2 minutes, then remove from heat.
Serve
PT1MPour the pelamushi into serving bowls or a large dish. Let it cool to room temperature — it will set further as it cools. Garnish with remaining raspberries and, if desired, chopped walnuts. Enjoy warm or chilled, with love.
Equipment
- saucepan (medium)
- wooden spoon
- small bowl
- whisk
- serving bowls
Nutrition facts
Tips
- Stir the pelamushi constantly while adding the corn flour to prevent lumps. A wooden spoon works best., You can use fresh or frozen raspberries, if using frozen, add them directly without thawing (increase cook time by a minute).
- Pelamushi thickens more as it cools, so don't overcook. It should still be pourable when hot.
- For a richer flavor, use freshly pressed grape juice (known as badagi) if available.
Serving suggestions
- Serve pelamushi in small bowls, either warm from the pot or chilled from the fridge. Top with a dollop of yogurt or whipped cream for extra indulgence. It's also delicious with a sprinkle of cinnamon.
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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.