Pelamushi
Description
Pelamushi is a sweet dessert, although we don't add sugar to it. The sweetness comes from grapes. The surface of pelamushi may be covered with fructose—don't worry, this is normal. That's why I recommend turning the dessert over before serving.
Instructions
- 1
Step 1
1. Wash the grapes, remove the berries from the stems into a large bowl.
- 2
Step 2
2. Crush the grape berries with a rolling pin.
- 3
Step 3
3. Mash until only the skins and seeds remain. You can mash the berries by hand as well.
- 4
Step 4
4. Place the grape mixture into a large bowl or saucepan, bring to a boil, then reduce the heat and simmer over low heat, stirring occasionally, for 3 hours.
- 5
Step 5
5. Skim off the foam during cooking. After three hours, the amount of juice will decrease by about half.
- 6
Step 6
6. Let the cooked grape juice steep overnight, then strain it in the morning. Use a fine sieve.
- 7
Step 7
7. The resulting mass, called badagi, should be clean and bright.
- 8
Step 8
8. Put flour, corn flour, and sugar into a large bowl. Add 500 ml of badaga and mix with a wooden spoon. Then blend with a blender and mixer until smooth. The mixture should be lump-free.
- 9
Step 9
9. Pour 500 ml of clear badaga into a large saucepan and gradually add the badaga with flour. Stir.
- 10
Step 10
10. Turn on high heat under the mixed mass and, stirring, bring to a boil. Then reduce the heat to low and, stirring continuously, cook for 8–10 minutes. The mixture will thicken.
- 11
Step 11
11. Remove the thick mixture from the heat and spread it onto plates or pour it into molds to set.
- 12
Step 12
12. Pelamushi will cool and set within 2 hours. Pelamushi is usually served with walnuts. If you turn the dish upside down, you'll get a beautiful dessert with a smooth surface. Store in the refrigerator for several days.