Ingredients

• 9 c / 2l grape juice
• up to 2-3 c. white flour [I used 1 1/2 c. total when I made it]
• sugar / honey (optional)
• walnuts (for serving)

Preparation

1. To make badagi (concentrated grape juice), 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. Let cool.
4. When ready to continue, return to the heat, adding 1/2 c. flour. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 minutes).
5. Taste. If needed, add 1-2 tbsp sugar. Do not oversweeten.
6. Pour into ramekins or a serving bowl while hot. Let cool completely, then chill until set.
7. Optional: garnish with walnuts, almonds or hazelnuts, or/and drizzle a little honey on top right before serving.

Suneli Valley / Culinary Backstreets, modified