Pelamushi (Grape Syrup Dessert)
A thick, jelly-like grape dessert made with cornmeal, topped with chopped nuts. Serve chilled once it holds its shape.
- Time
- 25 min
- Serving
- 345 kcal
- Ingredients
- ≈ $1.28
- Protein
- 5 g
Ingredients
- 1 Grape juicepack 1 l ≈ $3.50 250 ml
- 2 Cornmealpack 700 g ≈ $2.40 25 g
- 3 Sugar 8 g
- 4 Walnutspack 150 g ≈ $4.00 12 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Measure out 60 ml of grape1 juice and mix in the cornmeal2 until smooth.
Bring the remaining juice to a boil with sugar.
Slowly pour in the cornmeal2 mixture while stirring constantly.
Simmer on low heat for 12–15 minutes until the mixture thickens and glistens.
Pour into molds and sprinkle with chopped nuts.
Chill for at least 2 hours until the pelamushi holds its shape.
Tips
- Why it works
- Mix the flour with 60 ml of juice ahead of time to avoid lumps while cooking. If you don't stir it in, the mass will be dry and crumbly.
- Substitutions
- Swap the walnuts for pine nuts or almonds, 10 g. Use 6 g of honey instead of sugar, but the mass will be less firm.
- Common mistakes
- If the pelamushi doesn't hold its shape after cooling, you cooked it too fast or didn't cook it until the surface turned glossy.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 20 seconds, covered with a napkin so it doesn't dry out.
- Serve with
- Serve with tea after lunch or dinner when you want something sweet but not heavy.
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