In juice (I used homemade, prepared on scource) fall asleep flour and mix well to avoid lumps. Add vanilla, sugar and nuts... it's optional. And all mix well. Put on medium heat and, stirring constantly, cook until thick, the mass will thicken. If after the pelamushi is boiling, you think it is not sweet, add sugar. When the mass thickens (it will become very thick and viscous), reduce the heat to low and cook, stirring constantly, until the flour taste (about 15 minutes). Hot pelamushi laid out in any convenient (a La carte) dishes.