Georgian Grape Must Pudding with Walnuts

What you need

• 1 l (4 cups) grape juice, unsweetened, preferably dark and tart
• 200 g (1 1/2 cups) wheat flour
• 50 g (1/3 cup) cornmeal, fine
• sugar, to taste, only if the juice is very sour
• 1 tsp vanilla extract
• 80 g (3/4 cup) walnuts, coarsely chopped, for serving

Method

Restated from the original video

1. 1

   Whisk the wheat flour and cornmeal into 200 ml of the grape juice until no lumps remain. For a very smooth result, press the paste through a sieve.

2. 2

   Pour in the rest of the grape juice and stir in the vanilla extract.

3. 3

   Taste the mixture. Add sugar only if the juice is very sour, since the pudding should stay slightly tart.

4. 4

   Set the pot over medium heat and stir constantly with a whisk or wooden spoon. The mixture darkens and thickens in 8-10 min.

5. 5

   Lower the heat to the minimum and keep stirring until the mass turns stretchy and the raw flour taste is gone, about 15 min. Taste again and add sugar now if it is not sweet enough, so it dissolves.

6. 6

   Rinse 6 small bowls or cups with cold water so the pudding releases easily, then fill them.

7. 7

   Let the pudding cool, then chill for at least 1 hour until firm.

8. 8

   Turn each pudding out onto a plate and scatter with the walnuts. It is also good served warm from the pot.

Imported from xcook.info. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.