Pelamushi with Sesame Seeds – Traditional Georgian Grape Pudding

Pour the fresh grape must into a large saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low. Skim off any foam that rises to the surface if desired.

Gradually whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps. Continue stirring in the same direction as you pour.

Cook over low heat, stirring frequently, until the mixture thickens to a pudding-like consistency, about 20 minutes. It should pull away from the sides of the pan slightly. Stir in sugar and a pinch of salt if using. Taste and adjust sweetness.

While the pudding cooks, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, shaking the pan often. Watch them carefully to avoid burning. Remove from heat and set aside.

Pour the hot pudding into serving bowls or a large dish. Sprinkle generously with toasted sesame seeds. Serve warm or let it cool and set at room temperature. The pudding will thicken further as it cools.