Pelamushi — Print Recipe — The Culinary Codex

A thick, glossy pudding made by cooking fresh grape juice with flour until set, studded with walnuts — the same mixture used to coat churchkhela strings.

Ingredients

1L fresh grape juice (preferably dark grape)
100g all-purpose flour
50g fine cornmeal
50g sugar (optional, depends on grape sweetness)
100g walnuts, roughly chopped
Pinch of cinnamon

Instructions

1 Set aside one cup of cold grape juice, then bring the remaining juice to a gentle boil in a heavy saucepan over medium heat.
2 Whisk the flour and cornmeal into the reserved cold grape juice until completely smooth with no lumps remaining at all.
3 Slowly pour the flour-juice mixture into the hot grape juice while whisking constantly to prevent lumps from forming.
4 Cook on medium-low heat, stirring continuously, for fifteen minutes until the mixture becomes very thick and glossy.
5 Fold in the chopped walnuts and optional cinnamon, then pour into individual serving dishes or a shallow tray to set.
6 Cool to room temperature, then refrigerate for at least two hours until firm and sliceable before serving in portions.

Did You Know?

Pelamushi is essentially churchkhela filling served as a standalone dessert — the same grape-flour mixture is used to coat the walnut strings that become churchkhela.