Introduction:
Pelamushi is a classic Georgian dessert made primarily with condensed grape juice (badagi). In this recipe, we’ll use the traditional method of making pelamushi with flour and badagi, which is also suitable for making churchkhela. Enjoy this delicious and unique dessert that can be garnished with nuts for extra flavor.
Ingredients:
- 1 liter of badagi (condensed grape juice)
- 200 grams of flour
- 2 tbsp of sugar
Instructions:
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In a bowl, combine the flour and sugar.
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Gradually add up to 500 ml of badagi to the flour mixture, stirring with a wooden spoon.
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Once the flour, sugar, and badagi are mixed, use an electric blender to ensure a completely smooth consistency.
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Pour 500 ml of badagi into a deep cast iron pot and gradually add the flour/sugar/badagi mixture. Stir thoroughly.
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Heat the mixture on high, vigorously stirring constantly. Bring it to a boil, then reduce the heat to low and continue to stir for 8-10 minutes. The mixture will thicken during this time, so test it to ensure it does not taste of flour.
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Remove the pot from the heat and immediately pour the pelamushi into serving dishes, a bowl, or jelly molds for an attractive shape.
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Allow the pelamushi to cool for a maximum of 2 hours. It should be firm and cool enough to serve.
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Pelamushi can be stored in the refrigerator for several days. Upon removal from the fridge, the surface may be speckled with fructose.
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Serve the pelamushi garnished with nuts for an added touch of flavor. Enjoy your traditional Georgian Pelamushi dessert!