Is that not an appetizing name? It can also be called “tatara” but I am not sure if that is any better.
I have now had pelamushi three times. In short, pelamushi is grape juice, sugar, and flour. I would also suspect corn starch, but that is not something I am going to be able to ask in Georgian. It is a purple and gelatinous. It can be made into bars, but it also seems to be more commonly poured onto saucers where is solidifies (or congeals) into something approaching very solid jello.
The taste? It is not bad, but neither is it something that satisfies my particular sweet tooth. It tastes like sugary, slightly flour-y, grape cake. Think grape Turkish Delight.
The Georgians are eager to know if pelamushi exists in California. No, I say emphatically, it does not. There is nothing in California like pelamushi. We have grapes. We have grape juice. But we do not have pelamushi. They are eager to teach me the making of pelamushi that I might share this treat with California, no, the rest of America! I am not opposed to learning to make pelamushi. Apparently it is something only women make. Teach me this secret Georgian womanly art of pelamushi!
Then I will force feed it to all of you when I get home!