Pelamushi and Churchkhela
Baking and Desserts | Georgian cuisine
⏳ Time
40 minutes
🥕 Ingredients
4
🍽️ Servings
10
Description
You can take any amount of juice, accordingly — flour and nuts. Everything is done by eye. You need to add flour until the mixture thickens. Walnuts — to taste. Pelamushi needs to be stirred constantly, otherwise it will either burn or form lumps. CHURCHKHELA You can also make churchkhela from pelamushi. For this, you need to dip walnuts strung on a thread into hot pelamushi a couple of times (3-4) and then hang them up. The churchkhela should set. The longer it hangs, the better. After some time, it will release sugar, and a white powder will appear on the churchkhela. Often, even in Georgia, churchkhela is dusted with flour, thus deceiving buyers. In this case, you need to rub the churchkhela; if the powder comes off, it means it's flour, and if not — it's real churchkhela. Personally, when I made churchkhela for the second time, from 1 kg of walnuts and about 9 kg of grapes (you can mix different grape varieties, for example, Isabella with Kishmish (take smaller Isabella just for aroma). From 9 kg of grapes, I got about 6-7 liters of juice. I ended up with a total of 27 churchkhelas (plus or minus the nuts eaten during cooking, it could have been 30). In the end, calculating everything, the cost of one of my most natural churchkhelas was 30 rubles, which is 10 times less than at the market. But if you buy grapes at the end of the season, when they cost 20-30 rubles, then you understand that the price of one churchkhela will not exceed 20 rubles. Meanwhile, at the market, you can buy churchkhela made from jelly for 35-50 rubles. So make your conclusions and cook everything yourself! Bon appétit!
Ingredients
- Light Raisins, Seedless - 9 lbs
- Wheat Flour - 2 cups
- Coarsely Ground Rye Flour - 3 cups
- Walnuts - 10.6 oz
Step by Step guide
Step 1
Place the grapes in a bowl. Squeeze the juice by hand. Strain through a sieve. Anything left can be squeezed out using cheesecloth.
Step 2
Alternatively (this is how real Georgians prepare it): place the grapes in a pot, cover with a lid, and leave for a day or two to ferment slightly, then squeeze the juice.
Step 3
Pour the juice into a pot. Stirring occasionally, bring to a boil.
Step 4
Gradually, in a thin stream, add the flour (you can sift the flour through a sieve) into the boiling juice so that lumps do not form; it's better to stir with a whisk. Wait until thickened and the flour smell disappears.
Step 5
Add halved walnuts to the pelamushi.
Step 6
Spread onto dessert plates and garnish with whole nuts. Allow to cool.
Step 7
Serve cold.
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