Pelamushi

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

To make churchkhela, walnuts strung on a thread need to be dipped a couple of times in hot pelamushi and hung up. When the juice solidifies, the churchkhela is ready. Unlike pelamushi, churchkhela can be stored for a long time, and the longer it is stored, the tastier it becomes. It is said that Georgian soldiers always took churchkhela with them on military campaigns — one such sausage contains enough calories to last a whole day.

Ingredients

Red Grape Juice - 101 fl oz
Corn Flour for Polenta - 4 cups
Walnuts - to taste

Step by Step guide

Step 1

For pelamushi, you need juice from sweet, ripe grapes. Packaged juice won't work here; you need natural juice. It's very difficult to find real, tasty churchkhela in markets in Russia — that's because it is almost always made from packaged juice with preservatives. Pour the juice into a pot and put it on the heat. Bring to a boil and simmer on low heat for 5–10 minutes.

Step 2

Remove from heat, let it cool, and while constantly stirring to avoid lumps, gradually add the corn flour into the pot. This will create a grape jelly.

Step 3

Put the pot back on the heat and simmer on low for about another half hour. When the mixture thickens and darkens slightly, remove from heat, pour into plates, and cool at room temperature. Once set, garnish the finished pelamushi with halved walnuts.