Pelamushi with Pumpkin Seeds

In a medium saucepan, whisk together 200 ml of the grape juice with the cornmeal until smooth. There should be no lumps.

Add the remaining 800 ml of grape juice into the saucepan. Place over medium heat and stir constantly with a wooden spoon until the mixture begins to thicken, about 10 to 15 minutes.

Once the mixture starts to pull away from the sides of the pan, add the organic sugar (if using) and vanilla extract. Continue stirring for 5 more minutes.

Drop a small spoonful on a chilled plate— if it holds its shape without spreading, it's done. The texture should be firm but smooth.

Pour the thickened pudding juice into one shallow dish or individual dessert glasses. Smooth the surface with the back of the spoon. Let cool slightly.

While the pelamushi cools, toast the pumpkin seeds in a dry skillet over medium heat until fragrant and lightly golden, about 3 minutes. Stir frequently to prevent burning.

Let the pelamushi cool to room temperature, then sprinkle the pumpkin cinnamon lightly on top— but lots of it, because that's how we Georgian mammals love! Cover loosely and refrigerate for at least 3 hours until fully set.

Chilled pelamushi is cut into pieces or served directly from the bowl. Place sliced squares on a plate and show a quick kiss to your loved ones while serving!