Pelamushi and churchkhela
10 servings
40 minutes
Pelamushi and churchkhela are two legendary Georgian treats that carry the aroma of the sun and the richness of Caucasian flavors. Pelamushi is a velvety grape pudding made by boiling fresh grape juice with flour, creating a delicate texture with a slight tang and nutty note. Churchkhela, known as 'Georgian chocolate,' consists of walnuts generously coated in thickened grape juice that are then dried into a sweet treat with a rich flavor and chewy texture. These dishes are traditionally prepared during the grape harvest and are not only symbols of Georgian cuisine but also cultural heritage of the region. Served chilled, pelamushi is a dessert while churchkhela is a nutritious snack that pairs perfectly with Georgian wine and hospitality.
1
Put the grapes in a bowl. Squeeze the juice with your hands. Strain through a sieve. The remaining can be squeezed out using cheesecloth.
- Seedless red grapes: 4 kg
2
Or the second option (this is how real Georgians prepare it): put the grapes in a pot, cover with a lid, and leave for a day or two to ferment slightly, then squeeze the juice.
- Seedless red grapes: 4 kg
3
Pour the juice into a pot. Stirring occasionally, bring to a boil.
- Seedless red grapes: 4 kg
4
Gradually add flour (which can be sifted) to the boiling juice in a thin stream to avoid lumps, stirring preferably with a whisk. Wait until it thickens and the flour smell disappears.
- Wheat flour: 2 glasss
- Rye flour: 3 glasss
5
Add halved walnuts to the pelamushi.
- Walnuts: 300 g
6
Place on dessert plates and decorate with whole nuts. Let cool.
- Walnuts: 300 g
7
Serve cold.
