Pelamushi Recipe; Tasty Georgian Sweet Grape Puddings

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Pelamushi is one of the popular desserts in Georgia. The main ingredients are Badagi (a kind of grape syrup), sugar, and wheat flour. This Georgian grape juice pudding can be prepared with both wheat flour and corn flour. In this recipe, we use the traditional method to prepare this dessert. Stay with Cooking County to learn the Pelamushi recipe.

Table of Contents

What is Badagi?

The Georgian term badagi (Georgian: ბადაგი, ტკბილი ) can be translated as “pressed grape juice” and is used in popular sweets/desserts like, churchkhela, kaklucha, grape tklapi, and Pelamushi Recipe.

To make Badagi, in summary, you should wash and destem the grapes, then mash them in a colander to collect the juice. Extract as much juice as possible from the skins and seeds. Transfer the juice to a pot, boil, then simmer for up to 3 hours until it reduces by half. Skim off any impurities. Let it stand overnight, then strain through a fine sieve for a clear juice.

How to Make Pelamushi?

Ingredients

1 liter of badagi
200 grams of wheat flour
1 tablespoon sugar

Directions

Step One

Sieve the flour and pour it with sugar into a bowl. Gradually add 500 ml of Badagi into the bowl and stir with a wooden spoon until they are well mixed.

Step Two

After mixing the sugar, flour, and badagi with a spoon, mix the ingredients well with an electric mixer.

Step Three

Now, take a pot and pour 500 ml of badagi into it. Place the pot on heat and gradually add the flour/sugar/badagi mixture we prepared earlier.

Step Four

Then mix well until you have a well-mixed Pudding. Then put the mixture on high heat and stir continuously.

Step Five

Continue stirring until the ingredients reach the boiling point. Then, lower the flame and continue stirring for 7-8 minutes. During this time, your mixture should thicken and not taste like flour.

Step Six

Then remove the pot from the heat and immediately pour the mixture into the dish you want to serve the dessert. You can also use some molds to shape the this dessert.

Step Seven

Then put the dessert in a cool place to cool down. It should be ready to serve after 2 hours of cooling.

Try another pudding: Shir Berenj Recipe | Persian Rice Pudding

How to Serve Pelamushi Dessert?

You can store Pelamushi in the refrigerator for several days. When you take the dessert out of the refrigerator, its surface will have specks similar to fruit sugar or fructose. You can decorate this Georgian Grape Pudding with all kinds of nuts and enjoy!

FAQs about Pelamushi Recipe

How much time does Pelamushi take to get ready?

It takes about 2 hours to get ready.

What is Pelamushi made of?

It contains badagi, wheat flour, and sugar.

Pelamushi Recipe; Make Georgian Sweet Grape Puddings At Home!

Recipe by ShayanCourse: DessertsCuisine: GeorgianDifficulty: Easy

Servings

servings

Cooking time

minutes

The Pelamushi Recipe, is one of the traditional Georgian sweets, a grape pudding made with Badagi, wheat flour, and sugar, in 7 simple steps.

Ingredients

1 liter of badagi
200 grams of wheat flour
1 tablespoon sugar

Directions

Sieve the flour and pour it with sugar into a bowl. Gradually add 500 ml of Badagi into the bowl and stir with a wooden spoon until they are well mixed.
After mixing the sugar, flour, and badagi with a spoon, mix the ingredients well with an electric mixer.
Now, take a pot and pour 500 ml of badagi into it. Place the pot on heat and gradually add the flour/sugar/badagi mixture we prepared earlier.
Then mix well until you have a well-mixed Pudding. Then put the mixture on high heat and stir continuously.
Continue stirring until the ingredients reach the boiling point. Then, lower the flame and continue stirring for 7-8 minutes. During this time, your mixture should thicken and not taste like flour.
Then remove the pot from the heat and immediately pour the mixture into the dish you want to serve the dessert. You can also use some molds to shape the this dessert.
Then put the dessert in a cool place to cool down. It should be ready to serve after 2 hours of cooling.