About Food – Badagi
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 a large bowl.
Keep mashing until only skins and seeds are left.
Use your hands to remove as much juice as possible.
Transfer the juice into a large pot and bring to the boil on a medium heat. Then reduce the heat to a low temperature and allow to simmer for up to 3 hours. The juice should reduce by a little less than half. The process produces a sugar (fructose) content of around 60%.
Monitor the simmering process and remove the extraneous matter whenever it forms on the surface of the grape liquid.
After 3 hours of simmering, the juice should have reduced by a little less than half. Allow to stand overnight, then use a fine sieve to pour out the juice into a bowl.
The juice should be clear.
Serving: Badagi can be stored in sealed glass jars and used for a variety of Georgian dishes, such as grape tklapi. It can also be drunk as a refreshing, sweet drink.
Enjoy your Badagi!
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[…] თათარა) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi). Pelamushi can be made with flour or flour plus cornmeal. In this recipe we use the classical […]
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[…] 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 […]
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[…] 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 […]
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[…] 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 […]
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[…] 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 […]
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[…] 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 […]
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[…] 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 […]
Georgia About 
it looks delicious! How long can I safely store Badagi?
Stored in sealed glass jars and kept in a cool, dark place it should be okay for a year.