Pelamushi
4 servings
30 minutes
Pelamushi is a jelly made from grape juice. You can eat it as is, or you can make the well-known churchkhela from it.
1
For pelamushi, you need juice from sweet, ripe grapes. Packaged juice is not suitable here; it must be natural. It's very difficult to find real, tasty churchkhela in Russian markets because it's almost always made from packaged juice with preservatives. Pour the juice into a pot and place it on the fire. Bring to a boil and simmer on low heat for 5-10 minutes.
- Grape juice: 3 l
2
We take it off the heat, cool it down, and while constantly stirring, we add corn flour to the pot in a thin stream to avoid lumps. It results in a grape jelly.
- Corn flour: 4 glasss
3
Again, we put the pot on the fire and simmer for about half an hour. When the mixture thickens and darkens slightly, we remove it from the heat, pour it into plates, and cool it at room temperature. We decorate the finished, already set pelamushi with halves of walnuts.
- Walnuts: to taste