Pelamushi

Directions

1. To make badagi, put the grape juice into a saucepan and bring to a boil over medium heat. Once it boils, skim the foam. Turn the heat down to very low and simmer uncovered. Stir frequently to prevent sticking and burning.

2. Simmer until the juice reduces by a little less than half, about 1 hour. Once the juice darkens and the aroma becomes concentrated, the badagi is ready.

3. Remove from heat and cool until just warm.

4. In a bowl, add 1 cup of warm badagi and cornflour, and whisk until completely smooth.

5. Pour the mixture back into the saucepan with the rest of the warm badagi. Cook over low heat, stirring constantly. Keep stirring until the mixture thickens and becomes smooth and glossy.

6. Taste. If needed, add 1-2 tbsp sugar. Do not oversweeten.

7. Reduce heat to minimum and cook 5-10 minutes more, stirring.

8. Pour into ramekins or a serving bowl while hot. Let cool completely, then chill until set.

9. Optional: garnish with walnuts, almonds or hazelnuts, or/and drizzle a little honey on top right before serving.