Georgian Grape and Walnut Pudding

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Pelamushi is a beloved Georgian holiday dessert where thickened grape juice is set over walnut halves and unmolded onto a plate for a jewel-like presentation. The naturally sweet, fruity pudding contrasts beautifully with toasty walnuts, making it a signature finale at Christmas and New Year tables.

Nutrition Facts

Per serving (estimated)

• 325 kcalCalories
• 13 gFat
• 1.5 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 38 gSugar
• 4 gProtein
• 15 mgSodium
• 280 mgPotassium
• 55 mgCalcium
• 1 mgIron
• 5 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the pudding

• 4 cups (about 1 L) fresh unsweetened grape juice, strained (red or white)
• 3 tablespoons corn flour or cornstarch
• 1/3 cup cold water
• 2 to 3 tablespoons sugar, adjusted to juice sweetness
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cardamom (optional)
• Pinch of fine salt

For assembly

• 3/4 cup walnut halves, divided
• 1 teaspoon neutral oil, for greasing the mold
• Reserved grape juice, for drizzling
• Powdered sugar, for dusting (optional)

Directions

1. Strain the grape juice through a fine-mesh sieve lined with cheesecloth to remove pulp and sediment; reserve 4 cups and set extra aside for drizzling.
2. In a small bowl, whisk the corn flour into the 1/3 cup cold water until completely smooth with no visible lumps.
3. Pour the strained grape juice into a heavy saucepan and bring it to a gentle simmer over medium heat, skimming any foam from the surface.
4. Pour the corn flour slurry into the simmering juice in a thin, steady stream while whisking constantly to prevent clumping.
5. Reduce the heat to medium-low and cook, whisking often, for 10 to 12 minutes until the mixture thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear trail.
6. Stir in the sugar, lemon juice, cardamom if using, and salt; continue cooking 1 to 2 minutes until the sugar dissolves and the pudding is glossy.
7. Lightly oil a 6-cup ring mold or six individual ramekins. Scatter half of the walnut halves in the bottom, then pour the hot pudding over them. Let cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
8. To serve, dip the mold briefly in warm water, invert onto a chilled plate, and gently shake to release. Top with the remaining walnut halves, drizzle with reserved grape juice, and dust with powdered sugar if desired.

Cook’s Notes

• Taste your grape juice before adding sugar; ripe autumn grapes often need little or none, while tart varieties may need the full 3 tablespoons.
• A traditional ring mold gives the prettiest presentation because the walnuts form a decorative crown when unmolded.
• Cover and refrigerate any leftovers for up to 4 days; the texture firms up further as the corn flour continues to set.
• For a deeper ruby color and richer flavor, use red grapes such as Saperavi or Concord rather than white varieties.
• Always mix the corn flour with cold water first and stream it in while whisking; adding it dry almost guarantees lumps.

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