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The Hirshon Georgian Grape Pudding - ფელამუში

The Hirshon Georgian Grape Pudding – ფელამუში

  • Total Time: 0 hours


  • 8 ½ cups slowly reduced over 2-3 hours to 4 ¼ cups (1 liter) red Concord grape juice (reduced grape juice is called badagi in Georgian)
  • ⅛ cup saba (optional, omit if not using but TFD strongly encourages you to use it)
  • 2 tbsp. good-quality (not great) balsamic vinegar (very optional but TFD likes it – omit if you prefer)
  • 200 grams (⅞ cup) all-purpose flour
  • 2 tbsp. sugar


  1. Add the flour and sugar to a bowl.
  2. Gradually add up to 500 ml (a scant 2 ¼ cups) of Badagi and mix with a wooden spoon.
  3. Once the flour, sugar and badagi have been mixed with a spoon, use an electric blender to ensure that the mixture is absolutely smooth.
  4. Add remaining badagi and balsamic vinegar to a deep cast iron pot and gradually add the flour/sugar/badagi mixture.
  5. Stir thoroughly.
  6. Heat over a high temperature, vigorously stirring all of the time. Bring to the boil. Turn the heat down to a low temperature and continue to stir for 8-10 minutes. In the last minute, add the saba, if using.
  7. During that time it will thicken and you should test it to make sure that it does not taste of flour.
  8. Remove from the heat and immediately pour into serving dishes or a bowl. It can also be poured into jelly molds to create an attractive shape (TFD endorses this).
  9. Allow to cool. After a maximum of 2 hours the pelamushi should be firm enough and cool enough to serve. It can be stored in a refrigerator for several days. When removed from the refrigerator the surface of the pelamushi will be speckled with fructose.
  10. Turn the pelamushi upside down to serve the smooth side facing the diner, garnish with chopped nuts and a mint sprig. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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