HOW TO MAKE CHURCHKHELA

Posted by georgianrecipes on 2014/01/10 · 13 Comments 

Churchkhela (Georgian:  ჩურჩხელა) is a traditional sausage-shaped candy made by repeatedly dipping a long string of nuts in tatara – a mixture of flour, sugar and Badagi (concentrated fresh grape juice). Georgians usually make Churchkhela in the Autumn when grapes and nuts are harvested. Churchkhela can also be made with dried fruit (such as peach, apple or plum) and pumpkin seeds. In this … Continue reading →

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DARK GRAPE PELAMUSHI WITH CORN FLOUR

Posted by georgianrecipes on 2013/11/04 · Leave a Comment 

Pelamushi (Georgian: ფელამუში) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi) and flour or flour plus corn flour. In this recipe we show how to make dark grape pelamushi with flour plus corn flour. It has a different texture to pelamushi made solely with flour. Ingredients: 1 liter of badagi, … Continue reading →

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PELAMUSHI – TATARA

Posted by georgianrecipes on 2013/10/13 · 1 Comment 

 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 … Continue reading →

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BADAGI

Posted by georgianrecipes on 2013/10/11 · 2 Comments 

Badagi (Georgian: ბადაგი, ტკბილი) is a pressed and condensed grape juice used in Georgian cuisine for making popular sweets/desserts such as Pelamushi, churchkhela, kaklucha and grape tklapi. Ingredients: 5 kilos of ripe, white grapes (makes about 2 liters of badagi). Preparation: Wash and remove stalks from the grapes. Mash the washed grapes in a colander positioned over … Continue reading →

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