Grape Must Pudding
Badagi is a traditional Georgian dessert made from grape must. Its delicate, jelly-like consistency and natural sweetness make it an ideal finish to any meal, especially in autumn during the harvest season. It is a simple yet delicious dish that has delighted Georgians for centuries.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Grape Must (unfermented)1½ l
Instructions
6 steps- 1
Strain the grape must (badagi) through a fine sieve or cheesecloth to remove any sediment or particles. This ensures a smooth consistency.
5 min
- 2
In a separate bowl, mix 100g of wheat flour with approximately 200ml of the strained grape must. Stir well until you get a smooth, lump-free mixture. This will be the thickening slurry.
3 min
- 3
Pour the remaining grape must (about 1.3 liters) into a large pot and place it over medium heat. Bring it to a boil, then reduce the heat to low.
10 min
- 4
Slowly add the flour and grape must mixture to the boiling grape must in the pot, stirring continuously with a wooden spoon or whisk. Continue stirring until the mixture thickens and achieves a jelly-like consistency (approximately 20-25 minutes).
25 min
- 5
Remove the pot from the heat. Pour the prepared badagi into individual bowls or a large serving dish. Let it cool to room temperature, then refrigerate for at least 2 hours until it is well set.
120 min
- 6
Before serving, optionally sprinkle with chopped walnuts.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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