Ingredients
Grape juice — 1 Liter
Flour — 140 Grams
Corn flour — 60 Grams
Sugar — 2 tablespoons
Preparation
Wash the grapes, separate the berries, grind, rub through a sieve to separate the skin and bones. Put the grape mass on the fire, bring to a boil and boil it twice over low heat, removing the foam, it will take about 3 hours.
We put the boiled grape juice to infuse overnight, and in the morning we strain it, use a fine sieve.
The resulting mass, called badagi, should be clean and bright.
In a large bowl, add flour, cornmeal and sugar. Add half of the badaga to them and mix with a wooden spoon. Then whisk with a blender and mixer. The mass should be obtained without lumps.
Pour the second half of the badaga into a large saucepan and add the flour mixture, stirring constantly.
Under the mixed mass, turn on a fast fire and, stirring, bring to a boil. Then lower the heat to low and, stirring continuously, cook for 8-10 minutes. The mixture will thicken.
Remove the thick mass from the heat and put it into molds (pre-moisten with water).The cooled and frozen pelamushi in the refrigerator is removed from the molds and sprinkled with nuts 👍👍👍
The Pelamouches are ready!!!! Have a good appetite!!!!!
Grape juice — 1 Liter
Flour — 140 Grams
Corn flour — 60 Grams
Sugar — 2 tablespoons
Preparation
Wash the grapes, separate the berries, grind, rub through a sieve to separate the skin and bones. Put the grape mass on the fire, bring to a boil and boil it twice over low heat, removing the foam, it will take about 3 hours.
We put the boiled grape juice to infuse overnight, and in the morning we strain it, use a fine sieve.
The resulting mass, called badagi, should be clean and bright.
In a large bowl, add flour, cornmeal and sugar. Add half of the badaga to them and mix with a wooden spoon. Then whisk with a blender and mixer. The mass should be obtained without lumps.
Pour the second half of the badaga into a large saucepan and add the flour mixture, stirring constantly.
Under the mixed mass, turn on a fast fire and, stirring, bring to a boil. Then lower the heat to low and, stirring continuously, cook for 8-10 minutes. The mixture will thicken.
Remove the thick mass from the heat and put it into molds (pre-moisten with water).The cooled and frozen pelamushi in the refrigerator is removed from the molds and sprinkled with nuts 👍👍👍
The Pelamouches are ready!!!! Have a good appetite!!!!!
