Paluze with blueberries
Paluze is a sweet (mild) cold, very common on Bosnian-Herzegovinian tables. Every year my mother made homemade nisesta (wheat starch). The wheat was pickled and ground. strained and eventually dried. I usually make paluza, resedi and denecija, all sweet treats. Resedia and denecia are similar to halves only a little more discerning. Paluze is a type of compote and nisesta gives it density.
Preparation steps
- Mix the mixture with water and set aside.
- Stir the sugar in half a liter of water and bring to a boil, then cook for a few minutes.
- Reduce the temperature and add blueberry jam to the boiling water and stir to dissolve well and the water will get a soft lilac color.
- Now add the starch to the boiled water and mix until the mass thickens, ie unites.
- Leave the pellets to cool well. When serving, put fresh blueberries in a bowl and place the palms over it and leave a little more in the fridge to cool. In addition to blueberries, we also like currants. It can be made with chopped apples, strawberries, apricots r .rare or goose depending on who likes it.