INGREDIENTS

• 1.5 l. grape juice;
• 250 g. cornmeal;
• 750 g. of wheat flour.

METHOD

1. Pour the juice into a heavy bottomed saucepan and place over medium heat. After boiling, remove the foam, if there is, continue to cook on low heat for 10-15 minutes. Pour into a bowl about 250 ml. juice and chill for 10 minutes. Leave the rest of the juice to boil over the fire.
2. Pour flour into a bowl with chilled juice and stir in the juice until the lumps are completely dissolved.
3. With constant stirring, slowly pour the gruel into the boiling juice. Cook until it thickens (the consistency of thin sour cream) and the floury smell disappears completely with constant stirring for about 30 minutes.
4. Pour the pelamush into small molds and cool for 2 hours. After the mass has hardened, carefully shake it out onto a dish. Pelamush can be garnished with nuts and eaten with a spoon. This dessert should be stored in the refrigerator for no longer than 3-4 days.