Palouzes or (Moustalevria) (Mousto Creamy Dessert)

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~ Ingredients: ~ 10 cups of mousto (Grape Juice) ~ 10 tbsp of whole wheat flour ~ 4-5 leaves of kiouli (arbaroriza) (Pelargonium) ~ 1 branch of basil ~ 1/5 tsp of mastic crushed powder ~ 2 tbsp of rose water ~ Roughly crushed almonds or walnuts

 

~Wash the basil and kiouli (Pelargonium) leaves well under running water. ~ In three cups of mousto, dilute the flour and pour it through a fine strainer to collect whatever is not diluted. ~ In a large pot pour the rest of the mousto. ~ Add the kiouli (Pelargonium) leaves and the basil. ~ Place in on the stove to heat up. ~ When it starts boiling, let it boil for about 3 minutes. ~ Remove the kiouli (Pelargonium) leaves and the basil. ~ Add the diluted flour and the mastic in the boiling mousto and keep stirring with a wooden spoon. ~ When the mousto starts bubbling, add the rose water, stir well to mix and remove from the fire. ~ Note ~ In order to know that your Palouze is done and ready to remove from the fire, you can test it by wetting a plate and with a tbsp put some of your mixture on the plate. ~ If after it cools down (which it almost cools down immediately) is not stack to the plate, remove it from the fire. ~ If it is stack to the plate, then let it boil for e few more minutes. ~ Repeat the test if necessary. ~ Prepare the dishes you are going to pour your ready made Palouze, by wetting them with some rose water in order not to stick to the plate. ~ Pour your Palouze (Moustalevria) in Pyrex bowls or deep Pyrex plates. ~ Sprinkle some of the crushed nuts of your choice on top and let it cool down. ~ Palouzes can be eaten hot or cold. ~ Palouzes is a Cypriot dessert that is usually made when the grapes are riped. ~ Good luck and enjoy.