PELAMUSHI – TATARA
Pelamushi (Georgian: ფელამუში, თათარა) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi). Pelamushi can be made with flour or flour plus corn flour. In this recipe we use the classical method of making pelamushi with flour and badagi, which is suitable for making churchkhela.
Ingredients: 1 liter of badagi, 200 grams of flour and 2 tbs of sugar.
Preparation: Click here for a recipe for Badagi. Add the flour and sugar to a bowl.
Gradually add up to 500 ml of Badagi and mix with a wooden spoon.
Once the flour, sugar and badagi have been mixed with a spoon, use an electric blender to ensure that the mixture is absolutely smooth.
Add 500 ml of badagi to a deep cast iron pot and gradually add the flour/sugar/badagi mixture.
Stir thoroughly. It should look like the picture below.
Heat on 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. During that time it will thicken and you should test it to make sure that it does not taste of flour.
The consistency of the mixture should look like the picture below.
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.
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, like in the picture below.
Pelamushi can be served garnished with nuts.
Enjoy your Pelamushi!
- Badagi (georgianrecipes.net)